Lana's enchiladas

The other day I made homemade chicken tenders. I had leftovers for the next day, but felt like having something different. To the pantry I go!! Working with what I had I came up with a cheesy enchilada that kids can enjoy and have fun cooking.

Lana's Enchiladas
8 chicken tenders
1 jar GOYA sofrito
1 box GOYA rice and beans
4 flour tortillas
1 packet of Chi Chi's sweet corn cake
1 package shredded mexican cheese

1. Preheat oven to 350 degrees.
2. Depending on how many you are making, size the baking dish accordingly. I only made a little bit for me and my brother so I used a 9x9 casserole dish. It fit 4 large enchiladas. Spray the dish with cooking spray and then spread a thin layer of Sofrito sauce on it and set aside.
3. In each tortilla: spread about 1tbsp Sofrito sauce, place 2 chicken tenders, generously top with shredded cheese.

4. Roll up tortilla and place in backing dish seam side down.

5. Once they're all lined up, top with remaining sofrito and cheese.

6. Cover with aluminum foil and bake for 30 minutes.

I paired my enchiladas with Rice and Beans and Sweet Corn Cake. Both are cooked according to the directions on the package. Except, with the corn cake, instead of baking it like a "cake" I put them in a muffin pan.

Enjoy! Love, Lana

Spinach-Stuffed Chicken Breasts

Ingredients:
4 boneless, skinless chicken breasts (4-5oz ea)
1 box (9oz) frozen spinach, thawed and squeezed to drain
2 tablespoons finely chopped sweet onion
1/2 cup shredded mozzarella cheese
1/2 teaspoon garlic salt
1/2 cup bread crumbs
2 tablespoons grated parmesan cheese
2 tablespoons melted butter

Directions:
1. Heat oven to 375 degrees. Spray 13x9 glass baking dish with cooking spray.
2. In a small bowl mix spinach, onion, and mozzarella cheese.
3. Between pieces of waxed paper roll chicken flat with a rolling pin.. make them about 1/8in thick. Sprinkle with garlic salt.
4. Place about 2 tablespoons of the spinach mixture on the center of each chicken breast. Roll up chicken.
5. In a shallow plate, mix bread crumbs and parmesan cheese.
6. Roll chicken in melted butter, then coat with bread crumb mixture. Place seam side down in baking dish.
7. Bake for 15min, turn chicken over and bake for 15-20 more minutes.. until golden brown.

This was a quick and easy dish to make and it all came together with ingredients we always have on hand. One thing I might have to change to the recipe is add more cheese. I'm a kid.. and we like cheese!

Love, Lana