Chicken and Cheese Enchiladas

Dinner, Quick and easy

I’ve said it before and I’ll say it again…CHEESE! I only ever want to eat cheese.  So I’m constantly looking for ways that I can sneak cheese into a meal.  A one-inch thick layer on top of chicken and cheese stuffed tortillas counts as sneaking, right?

I also like to find ways to sneak vegetables into my meals because at the end of the day, who likes vegetables? And I mean REALLY like.  Not tolerate like. I mean would-choose-vegetables-over-cheesy-carbs like.  And anyone who says they’d do that is either a liar or insane.  Either way, no friend of mine.

This is one of those really great meals that can be made with any combination of what you have in your fridge.  Any protein you like.  Any vegetable you “like”.  Any cheese you like.  Which makes it one of those meals that you don’t have to do a grocery shop to prepare for.  And when you’ve got a busy schedule like I do (when your bedtime is 9:15 there’s only so much time to both make and consume dinner in a night) that’s a winning recipe.

This recipe made 4 ginormous enchiladas, but would probably also make about 6-8 l’il guys.  Also, to any readers with Mexican heritage, I KNOW THESE AREN’T ACTUALLY ENCHILADAS! But “tortilla roll ups that go in the oven with cheese on them and some cilantro” didn’t have the same ring to it.

DSC_0254

Ingredients:

2 medium sized chicken breasts, cooked and chopped. Plain or seasoned. Your call

Half a white onion, sliced

1 cup sliced tomatoes (use fresh if you have ’em ripe)

2 cups baby spinach (or baby kale, or both!)

1 tsp cumin

2 cups jarred salsa (I use PC White Corn and Bean Salsa)

2 tbsp tomato paste

1/4 cup water

2 cups shredded cheddar cheese

1/2 cup chopped cilantro

4 large size whole wheat tortillas (note: white tastes better but it’s not as “good for you”…blah)

Lime wedges and Tabasco sauce for garnish

How to make it:

1) Preheat oven to 375

2) In a frying pan over medium high heat, sauté onions, tomato, cumin and 1/4 cup of the salsa until tomatoes soften and onions get translucent.

3) Add in your chopped chicken and greens and continue cooking for about 5 minutes until greens have started to wilt.

4) Meanwhile, combine the rest of the salsa with the tomato paste, water and most of the cilantro, stirring until everything is blended.  Set aside.

5) One tortilla at a time, fill with about 1/4 cup of filling, 1/4 cup of cheese and roll, placing open side down in an oven proof dish.

6) When all tortillas are full and lined up, top with the salsa mixture and the rest of the cheese.

7) Place, uncovered, in the oven for about 15 minutes until the edges of the tortillas start to crisp up and the cheese bubbles. Mmmmmm bubbling cheese.

8) Top with the rest of the cilantro.  Serve hot with a lime wedge and Tabasco (if you’re a wild and crazy guy like me.)

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