Whenever we have some leftover roasted chicken, I like to make these enchiladas. They are delicious and relatively simple to prepare. See if you can eat just one. Any leftover enchiladas make great lunches!
Sunday, February 23, 2014
Saturday, February 8, 2014
For a baked egg dinner, this is sure to please and it's quick to make. The first time I made this recipe, I stuck closely to the original ingredients, going so far as to find Taleggio, a mild semi-soft Italian cheese, at a local cheese shop. The next time I made it, I was cleaning out the contents of the cheese drawer and used whatever odd chunks of cheese we had on hand. This time I also added some chopped, sauteed zucchini and onion for a small but satisfying low-carb, one-ramekin meal.
The last few times I've made it, I fried some onions, mushrooms and fresh spinach and added that to the mix. From simple to grand, this makes a simple and quick weeknight dinner served with bread and a salad.