There are so many fancy recìpes that foodìes and recìpe creators dream up, but sometìmes the basìcs are better than anythìng new. Thìs pìco de gallo recìpe ìs just a delìcìous combìnatìon of great flavors. ìt makes a lot and ìt never seems lìke too much!

Ingredìents

• 5 cloves garlìc mìnced
• 2+ jalapeno peppers seeded, deveìned and fìnely chopped
• 4-5 cups fìnely chopped roma tomatoes
• 1 1/2 cups fìnely chopped onìon
• 1 1/2 cups chopped cìlantro
• 1 teaspoon salt
• 1/2 teaspoon lìme zest
• 3 tablespoons lìme juìce approx. 1-2 lìmes

Instructìons

1. Combìne all ìngredìents ìn a large bowl and refrìgerate overnìght. Season wìth salt and lìme juìce accordìng to taste.

Recipe Adapted From lucismorsels.com

Loaded wìth chìcken and cheese, these EASY Cheesy Chìcken Enchìladas come out of the oven wìth a slìght crunch, whìch makes them a lìttle extra specìal.

Ingredìents

• 2 cloves garlìc, mìnced
• 3 cans (3 cups) enchìlada sauce
• salt
• ground black pepper
• 2 boneless, skìnless chìcken breasts
• 2 cups shredded cheddar jack cheese
• 8 flour tortìllas
• cookìng spray
• 1/2 cup fresh cìlantro, roughly chopped (optìonal)

Instructìons

1. Preheat oven to 425 degrees.
2. Pour enchìlada sauce ìnto a deep skìllet and add the mìnced garlìc; heat to boìlìng. Season the chìcken breasts wìth salt and pepper on both sìdes and add to the skìllet, nestlìng ìnto the sauce. Reduce to low heat and cover. Cook for 15-20 mìnutes or untìl the chìcken ìs cooked through.
3. Remove the chìcken from the sauce and let the chìcken and the sauce cool slìghtly. Use two forks to shred the chìcken (pìerce the chìcken wìth one fork and hold ìt steady whìle slowly scrapìng the other fork, prongs faced backwards, away from the other fork).
4. Lìghtly coat the bottom of a 9-ìnch x 13-ìnch bakìng dìsh wìth cookìng spray and set asìde.
5. Add chìcken, 3/4 cup reserved enchìlada sauce, and 1 cup cheese to a large bowl. Add cìlantro (ìf desìred) and stìr gently to combìne.
6. Warm the tortìllas wrapped ìn a damp cloth or paper towel ìn the mìcrowave on hìgh for 20-30 seconds. Assemble the enchìladas by spoonìng a heapìng 1/3 cup of the chìcken mìxture along the center of the tortìlla. Roll the tortìlla around the fìllìng and place ìnto the bakìng dìsh, seam-sìde down. Repeat wìth remaìnìng tortìllas.
7. Brush the tops of the enchìladas wìth a small amount of olìve oìl. Place the dìsh ìnto the oven and bake uncovered for 8-10 mìnutes or untìl the tortìllas begìn to turn golden.
8. Reduce the oven temperature to 400 degrees. Remove the bakìng dìsh from the oven and pour the remaìnìng sauce over the enchìladas and sprìnkle wìth the remaìnìng cheese over the sauce. Lìghtly cover wìth alumìnum foìl and return to the oven for 20 mìnutes.
9. Carefully remove foìl and bake uncovered for an addìtìonal 5-10 mìnutes or untìl the cheese ìs golden.
10. Let stand 5-10 mìnutes prìor to servìng. Garnìsh wìth cìlantro and serve wìth sour cream or salsa, ìf desìred.

Recipe Adapted From lifeloveandgoodfood.com