Quick Costco Enchiladas

A couple weeks ago, The Engineer and I bought some Good Foods jalapeño artichoke dip from Costco.  By some, I of course mean a Costco sized amount……33 oz.  It wasn’t really the best for just eating….flavor wise, but it got me thinking that it might work to make some enchiladas.  Yesterday we made a trip to Costco to gather up the rest of the necessary supplies.  It was our first actual “shopping” trip to Costco.  We had been before, but yesterday involved a cart and an actual list!  We looked like actual adults who know what they are doing in life…..it was amazeballs.

I made them today and they were good….and easy….which was ideal because I spent most of the day being a bit on the hungover side of life.  Apparently last nights concert was just a bit too much for me.  Since I’d never made them before, and we were trying to use up some dip we didn’t like I wasn’t sure they would turn out.  I didn’t take any pictures of the process, but honestly it’s easy enough you don’t need much in the way of instructions.


  • 1 Rotisserie Chicken
  • Jalapeño Artichoke Dip
  • Half an Onion
  • Shredded Cheese
  • Tortillas (about 10)
  • 2 4oz cans of diced green chilies
  • 2 cans of red enchilada sauce
  • Garlic Powder
  • Cayenne Pepper
  • Paprika
  • Chile Powder
  • Salt and Pepper

First things first, you’ll need to shred the chicken.  I removed the skin and then just ripped the meat into bite sized pieces, but there’s no need to be too specific about anything.  Place all the chicken into a large bowl so that the other ingredients can be added to it and mixed well.  After you have the chicken shredded up, add approximately half of the jalapeño artichoke dip.  I didn’t measure as I added, but it was 4 large dollops……enough to sort of moisten everything and get it to combine.  It ended up being about half of the container of dip.  Dice half of an onion and throw that in the mix as well as the two drained cans of diced chilies.  At this point, you can season to taste…..I ended up adding maybe 1.5 teaspoons of garlic, cayenne, and paprika, maybe 1.5 tablespoons of chili powder, and a good amount of salt and pepper.  The Engineer thought they were a bit hot, I thought they were good….so just season to your own taste.  He also decided that he wanted to add some shredded cheese into the mix as well….so we stirred in maybe half a cup.

This can be prepped ahead of time.  I just threw the bowl in the fridge and let everything sit and combine together for most of the day while we napped, watched Netflix, and attempted to recover.

To assemble, spray a 9×13 glass baking dish with non-stick spray.  Scoop a generous amount of the chicken and cheese mixture into the center of a tortilla.  Roll and place into the baking dish.  We fit 9 tortillas into the baking dish, but it was a bit of a squishy fit.  This left one tortilla and one tortilla worth of chicken mixture.  We rolled it up with a small splash of enchilada sauce and tossed it into the freezer.  It will make a good, quick lunch for one of us eventually.  Honestly, you could probably just roll and freeze them all into chicken queso burritos if you wanted something that could just be thrown in the microwave fast for on the go lunches.

Cover with the two cans of enchilada sauce and a generous sprinkling of shredded cheese.  Bake at 350 degrees for 30-45 mins until everything is hot, melted together, and delicious.  Let cool a few minutes before serving to let them firm up a bit.  The Engineer had his with sour cream and a little extra cheese, I just had mine plain out of the pan.

Sometimes, You Just Need To Be Fancy

I have done two unthinkable things this week!!!  First, I finally joined the modern age of dating, and got a Tinder account.  Welcome to the crazy, we’ll talk about that whole situation later!  The second was that I signed up for a 5:30 AM rowing class tomorrow.  I love to row, but nothing about me functions well before about 8AM…..so we shall see how this goes.  Since I need to somehow wrangle myself into bed ungodly early, tonight’s post shall be short and sweet.

Do you ever just sit at home and think to yourself, “I want to eat something fancy, but I’m also lazy.”  If that’s you then I’ve got your fix.  It’s fancy enough to serve company, and easy enough to whip up anytime you’d like.  I present to you, Caprese Bruschetta!

How could you not want to put this in your mouth immediately!?!

How could you not want to put this in your mouth immediately!?!

The Fixings:

  •  1 Container Cherry Tomatoes
  • ½ Package Fresh Mozzarella – I buy the pearls, or you can cut up a ball into pieces.
  • 1-2 Tbs Fresh Basil – Chop finely, or you can purchase fresh basil paste in most grocery stores
  • 2-3 Tbs Olive Oil
  • Balsamic Vinegar
  • Salt and Pepper
  • Option: 1 Clove Minced Garlic

The Prep: I find that this is better if you can let everything sit together for an hour or two and blend.  The prep is super simple, even non-chefs will master this with ease!

  •  If you’d like to add some garlic, it’s best to infuse it into about 3 Tbs of oil olive in a pan over low-medium heat.  Just cook until everything starts to become aromatic, but watch carefully so it doesn’t burn!  Let cool slightly.
  • Wash, and slice the tomatoes in half.  Occasionally, I like to get extra fancy, and mix in some yellow tomatoes as well.  Just use half a package of each.  Also, regular tomatoes can also be used, you may need to adjust the dressing slightly to account for extra juice in larger tomatoes.
  •  Add the tomatoes and mozzarella to a mixing bowl.  Throw in the basil and drizzle with the olive oil, infused or plain.  Splash in a dash or two of balsamic vinegar, and stir to mix everything together.  Add salt and pepper to taste.  The dressing should be very light, but cover all pieces.  It may pool slightly at the bottom of the bowl, but that’s fine.  If it looks dry, drizzle in a bit more oil and vinegar.  Embrace your inner Italian grandma.  It’s an art not a science!!  Cover your bowl, and let everything marinate in the fridge for an hour or two.

Digging In: Now, the fun part!

  •  Grab some good bread, generally I do Italian, but anything will work.  Slice it thickly, about half an inch, and butter both sides.  Toast in a pan on both sides until crispy and golden, like you’re making grilled cheese!
  •  Stir up your bruschetta topping and ladle on the gloriousness.  Be sure and grab some of the extra dressing from the bottom.  If you want to get extra fancy, you could top your fanciness with a basil leaf, but I’m single and I frankly don’t have the time for that!  The best I manage is an extra drizzle of balsamic for that extra air of fanciness!

During this whole process you should be drinking wine….any wine….all the wine!  Sit back and bask in the delicious and simple creation before you.  This recipe would be exceptionally good with a trip to a farmer’s market for super fresh tomatoes and basil.  Since the recipe is so simple, it’s really important not to skimp on quality.  Unfortunately, in South Dakota its still way too early for farmer’s market adventures.

As Julia Child would say, “Bon Appetit!”  With that, I’m off to bed!