LO Chicken Enchiladas with Bacon

Being that there are just two of us most nights, we are becoming experts at recipes for cooking Left Overs, LOs. Our latest Rotisserie Grilled Chicken provided two dinners and a lunch and we still had a half pound of white meat. These guys are grown big today, even the free range, organic ones. We have noticed that the non organic ones are approaching small turkey size and may soon be seven or eight pounds!

Anyway we decided to make chicken enchiladas but, because the nice white meat has less flavor than the dark, we opted to add to the taste with a strip of cooked bacon in each enchilada. Wow! Great idea! It added great bacon flavor with a bit of crunchy texture.

We used fresh organic ingredients wherever possible and prepared a simple tomato, lemon and cilantro based sauce in the pan with the sauteing vegetables.

When the veggies and sauce were almost completely cooked, we added the shredded chicken and stirred until it was covered and had absorbed some of the flavors.

Then it was stuff the tortillas, place into a lightly oiled baking dish, cover with shredded cheddar cheese, dust with smokey paprika and bake for ten minutes. Voila! A Northern California version of the great Enchilada that we all love. And the complete recipe is Here:

 
Bon appetit,
Tom and Anita

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LO Chicken Enchiladas with Bacon

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