{"id":5061,"date":"2014-01-25T18:05:57","date_gmt":"2014-01-26T01:05:57","guid":{"rendered":"http:\/\/vernabob.com\/blog\/2014\/01\/25\/skillet-prepared-chicken-enchiladas\/"},"modified":"2014-01-25T21:35:44","modified_gmt":"2014-01-26T04:35:44","slug":"skillet-prepared-chicken-enchiladas","status":"publish","type":"post","link":"http:\/\/vernabob.com\/blog\/2014\/01\/25\/skillet-prepared-chicken-enchiladas\/","title":{"rendered":"Skillet-Prepared Chicken Enchiladas"},"content":{"rendered":"<p><a href='http:\/\/vernabob.com\/graphics\/imageview.php?image=http:\/\/vernabob.com\/blog\/wp-content\/uploads\/2014\/01\/skillet-enchiladas.jpg' title='Enchiladas'><img src='http:\/\/vernabob.com\/blog\/wp-content\/uploads\/2014\/01\/skillet-enchiladas.jpg' alt='Enchiladas' width='500' \/><\/a><\/p>\n<p>We had this wonderful Tex Mex entr&eacute;e for dinner today served with refried beans and rice. The last time we had this was last <a href=\"http:\/\/food.vernabob.com\/2013\/05\/01\/weekend-menu-for-may-0405-2013\/\">Cinco de Mayo<\/a>, and it was wonderful, so we had it again today. I found the recipe on <a href=\"http:\/\/www.readyseteat.com\/recipe\/print-full.do?recipeId=2273\">Ready Set Eat<\/a> which is an on-line recipe source. Click on the image to enlarge.<\/p>\n<p>Here are a couple of snippets from the recipe:<\/p>\n<blockquote><p>\n<strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>PAM\u00ae Original No-Stick Cooking Spray<\/li>\n<li>12 corn tortillas, torn into bite-size pieces<\/li>\n<li>3 cups shredded cooked chicken (3 cups = about 12 oz)<\/li>\n<li> 1 can (10 oz each) Ro*Tel\u00ae Original Diced Tomatoes &#038; Green Chilies, undrained<\/li>\n<li>1 can (10 oz each) red enchilada sauce<\/li>\n<li>1 can (8 oz each) Hunt&#8217;s\u00ae Tomato Sauce<\/li>\n<li>1 cup shredded Cheddar and Monterey Jack blend cheese, divided<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.<\/li>\n<li>Pour undrained tomatoes and enchilada and tomato sauces over chicken mixture in skillet. Mix well. Sprinkle 1\/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1\/2 cup cheese. Serve immediately.<\/li>\n<\/ol>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>We had this wonderful Tex Mex entr&eacute;e for dinner today served with refried beans and rice. The last time we had this was last Cinco de&#46;&#46;&#46;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-5061","post","type-post","status-publish","format-standard","hentry","category-food-and-dining"],"_links":{"self":[{"href":"http:\/\/vernabob.com\/blog\/wp-json\/wp\/v2\/posts\/5061","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/vernabob.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/vernabob.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/vernabob.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/vernabob.com\/blog\/wp-json\/wp\/v2\/comments?post=5061"}],"version-history":[{"count":0,"href":"http:\/\/vernabob.com\/blog\/wp-json\/wp\/v2\/posts\/5061\/revisions"}],"wp:attachment":[{"href":"http:\/\/vernabob.com\/blog\/wp-json\/wp\/v2\/media?parent=5061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/vernabob.com\/blog\/wp-json\/wp\/v2\/categories?post=5061"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/vernabob.com\/blog\/wp-json\/wp\/v2\/tags?post=5061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}