I imagine we are  like a lot of people and fall into food ruts. We end up eating the same dishes over and over again due in a large part to laziness and an overall lack of creativity.  Busy lives lead to certain types of boredom it seems! So tonight, it was with great joy that I headed to TJ’s with an ingredient list far a field from many of our recent meals.  Our afternoon diner idea conversation had yielded a gem! We haven’t had enchiladas suizas in ages. Away we go!

Ingredients used:

• 1/3 red onion, diced
• 1 tbsp olive oil
• 1/2 bag Trader Joe’s Just Grilled Chicken Strips, diced
• 1/2 container Trader Joe’Simply Fat-free Sour Cream
• 2/3 container Trader Joe’s Salsa Verde
• Trader Joe’s Pico de Gallo Salsa
• 2 green onions diced to garnish
• 1 tbsp or more cilantro, diced to garnish
• Trader Joe’s Fancy Shredded Mexican Blend cheese
• 1/2 Cup Quattro Formagio
• 6 Trader Joe’s Handmade Corn Tortillas, or more depending on the size of your baking container

I know it looks like a lot of ingredients, but it’s totally worth it.  Plus, I bet you’ll have most of these items on hand any way!  I did these lasagna style, meaning I layered some tortillas on the bottom, loaded up the fillings and then stacked some tortillas on the top and baked the whole thing with some of the Mexican blend cheese on top for a garnish.  I pre-baked my tortillas in the oven while the filing was cooking to speed up the prep time.

Heat the oil in a skillet, I love my All Clad cookware for most of these chores! Add the diced red onion and start to defrost the chicken. Once the chicken is defrosted, dice and add to the cooked onion.  From here, add the sour cream, salsa verde and qauattro formaggio and let those flavors blend.

Put a layer of tortillas down in the baking dish, add the chicken blend and top with another layer of tortillas.  Top with the Mexican blend cheese and bake at 400 for about 20 minutes. Watch to make sure it doesn’t get too crisp here.  remove and top with Pico de Gallo Salsa, cilantro and green onion. Enjoy!

What’s your favorite enchilada recipe?