hi there! it's jillian from cornflake dreams. when my (now) fiance and i moved in together last may it was fun to see what books he brought along for the move. i was surprised to see that he had a larger collection of cookbooks (was i dating a master chef?!) turns out our cooking skills were about the same (okay  but not top chef status!) but we both loved to cook. now my favorite part of the day is coming home and cooking dinner with my man. he chops, i stir. 
one of our all-time favorite summer recipes to make is our version of the chicken enchiladas. our recipe is adapted from one of his cookbooks: sam the cooking guy. 
2 chicken breasts cooked and shredded 1 cup salsa verde (that's the green kind!)1-2 tablespoons chopped chipotles in sauce 1/2 diced small red pepper 1/2 diced small green pepper1/4 diced small onion1 handful of diced cilantro1 small diced plum tomato (did i mention we love  our veggies?!)1 cup chicken broth8- 8 inch flour tortillas 1 cup shredded Monterrey jack shredded cheese*
*we usually go without the cheese bc h is watching his cholesterol but i occasionally add some to the top of mine for some extra flavor!
Preheat the oven to 350. In a bowl mix the chicken, salsa, chipotle diced green/red peppers and onions.  Pour about 1/2 cup chicken broth into a 9x13-inch cooking dish. Pour the rest of the chicken broth into a bowl to dip your tortillas until well moistened, about 30 seconds. remove and place about 1/8th of the chicken mix in the middle of the tortilla, roll it up like a cigar, and place it, seam side down. repeat until all the tortillas are filled and side by side in the dish. if you're using cheese spread it over the top. bake until it browns for about 30 minutes. remove from the oven and top with the diced tomatoes and cilantro.
HOLY moly. tasty. we usually eat it with some packaged spanish rice and bud light limes (fancy right!?). 
enjoy! xo, jillian