Jon's Oh-So-Yummy Enchiladas!

So for years now (about 6-7, since we met) Jon has been wowing me with his ability to go in the kitchen, throw a bunch of random things into a crock-pot, pan, or on the stove, and come out with something amazing. Seriously, it's disgusting how good he is. But does he do this often? No. What a jerk, right? Okay, not really, because I definitely enjoy it more when he decides to cook for me. Meanwhile, I am a recipe girl. I do not deviate from what the paper/computer screen/mom on the phone says. Well, that's not totally true - sometimes I add a little garlic salt to my recipes...or extra vanilla when I'm making sweet treats. Living on the edge, right? Yeah...

Anyway, one of my all time FAVORITE "Jon Dishes" are his enchiladas. Oh they are so good! Now truthfully, I've never followed a recipe to make my own enchiladas, but I have had some that others have made as well as the frozen kind you buy at the store and I must say that Jon's are like a completely different dish. They are so packed with flavor and happiness that you end up eating them for breakfast, lunch and dinner for the days after until (sadly) they run out. They are THAT good, in my opinion. And I'm picky. So yeah.

So tonight Jon tells me to make some enchiladas. HA! Every time he tells me to do this, I heat up the chicken and proceed to ask so many questions that he just comes in and does it for me. Which is fine, because like I said, he does amazing work. Tonight wasn't really all that different, except that I was ready. I had a piece of paper and a pencil and as soon as he came in and got the can opener out I said "Hey I would really REALLY like to have this on paper, can you just call out what you're doing as you're doing it so I can write it down?" and guess what, fellow cyber-stalkers? It worked! Now I don't want to lose my recipe (this would make me very sad indeed), so I'm typing it up. You are under no obligation whatsoever to try this, but if you do then trust me, you won't me sorry.

Ingredients: 

• 1-1 1/2 pounds cubed chicken/beef/whatever meat you want (you can also mix ground beef and chicken and it still tastes good if you don't have enough of one or the other)
• 15 oz can green enchilada sauce
• 10 oz can red enchilada sauce
• Small jar Salsa con Queso (I like the Tostitos brand, but that's me, also this is optional but amazing)
• 8 oz Sour Cream
• 8 oz Refried Beans
• 5-6 oz guacamole (optional)
• 10 oz can diced tomatoes and green chilies (my favorite is the Ro-Tel brand)
• About 10 large burrito sized tortillas
• Large back of shredded cheese (to your liking)

Instructions:

Preheat oven to 425. 

In a large skillet, cook/heat up meat. Add 1/2 can of green sauce, 1/2 can of red sauce, 1/2 of the sour cream, can of diced tomatoes and chilies, guacamole, a few large spoonfuls of the Salsa con Queso, and the refried beans (note: the beans are a great way to make the sauce thicker if it's really thin, so use judgement as to how much to add to it). Stir while heating thoroughly.

In a separate bowl, mix remaining green and red sauces and a few spoonfuls of the Salsa con Queso. Spread a small amount over the bottom and half way up the sides of a very large glass casserole dish (I use an 11x15, but you can also use a 9x13, they just won't fit as nicely).

Take the mixture from the skillet and spoon into tortillas, roll them up, and place them in the casserole dish. Once you have filled the casserole dish, take the remaining sauce from the bowl and drizzle the sauce over the top and in between the enchiladas (this makes it easier to dish them out as they won't stick). Sprinkle a layer of shredded cheese over the top of the enchiladas, and bake for 10-15 minutes until cheese is bubbly and just starting to brown. 

Allow 3-5 minutes to cool and serve!

I'm just happy I have the recipe now so I can make it without taking Jon away from his studies! If anyone decides to try this, let me know what you think! Jon loves praise for his work, but doesn't like to brag so I have to do it for him. ;)