The Sous Chef‎

We just made enchiladas for our Mexican version of Thanksgiving. I used:

2 1/2 chicken breasts, cooked and pulled

3 tomatoes, chopped and with the mushy bits removed

2 small onions from the garden

A leftover third of a jalapeno pepper

Just enough enchilada sauce to moisten

A handful of mozzarella cheese

Salt and pepper

We then wrapped the filling in large tortillas cut in half. Ella will show you how on this installment of Cooking Wifus Ella:

Which made two casserole dishes. Pour over this two cans of enchilada sauce [minus whatever was used in the filling], cover with more mozzarella cheese, and pop in the oven until bubbly.