DOPE KITCHEN makes ENCHILADAS

Welcome to Dope Kitchen! The show where we get baked in the kitchen - whether it's a full meal, some healthy munchies, or a dessert recipe that I will inevitably F#$! up, getting baked before cooking makes my time in the kitchen a whole lot more fun.

Today we're making enchiladas - so easy, a stoner could do it. Here's the recipe:

3 cups Shredded chicken (see recipe notes)

1/2 tsp chili powder

1 tsp paprika

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1/2 tsp salt

1/2 tsp pepper

2-4 cups shredded cheese (I used monterey jack and mozzarella)

28oz can enchilada sauce

8x 8-10” tortillas

Avocado, as topping

White onion, diced, as topping

Cilantro, shopped, as topping

Note: for the shredded chicken, you can shred a rotisserie chicken (remove the skin before shredding), or you can place two chicken breasts in a medium saucepan and cover it with enough chicken broth and/or water so that about an inch of liquid covers the chicken. Add about 1 tbsp of salt to the water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 20-25 minutes, until internal temperature of the chicken reaches 165°F.

Preheat oven to 350°F.

In a large bowl, combine shredded chicken, all spices, a cup of cheese, and about 1/4 cup enchilada sauce. Mix to combine.

Pour some enchilada sauce into a 9x13 baking dish.

Add a scoop of chicken to the center of a tortilla. Roll it up, then add it to the baking dish. Repeat the process until all chicken is used and your baking dish is full.

Pour the rest of the enchilada sauce on top of the tortillas. Top with the rest of the cheese. Bake for 20-25 minutes, until cheese is melted.

Serve with avocado, diced white onion, and cilantro. Enjoy!

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