Enchiladas are a recent and very welcome addition to my cooking repertoire. You can switch your brain off when you make these. Open a few jars and cans, heat the tortillas, fill them (with pretty much anything – I am going to try leftover Indian food next time), roll them, top them (kids can help with all of this) and throw then in the oven. Serve with a optional side of beans and rice. And using paper plates makes the clean up easy.
Ingredients
Corn tortillas
Leftover rotisserie chicken
Leftover stir-fried kale (optional)
Cheese (queso fresco, cheddar, Monterey jack – almost anything can work – even goat cheese)
Jar of salsa verde or any other salsa or enchilada you like
Method
1. Preheat oven to 400°F
2. Heat tortillas for 20 seconds on each side to make pliable.
3. Fill each tortilla with chicken and vegetables. (You can use almost anything. Cooked mushrooms, beans, ground turkey, beef – get creative and make this a vehicle for random leftovers).
4. Roll and place seam side down in baking dish.
5. Top with salsa and then cheese.
6. Bake for 13-15 minutes. And you are home free!
This is a guest post from our friends Simran and Stacie at a Little Yumminess. Visit their blog for more fab, kid-friendly recipes.
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