Sunday, September 9, 2007

Easy Sunday dinner: Chicken Enchiladas

I wanted something quick but good for dinner. It also had to be good for a few days' worth of leftovers. I decided to make enchiladas, which I have made several times before, but this time decided to use chicken instead of ground beef.

1 can of refried beans
1/2 can of corn
2 chicken breasts (cooked)
1/2 chopped onion
1 can enchilada sauce
chipotle peppers in adobo sauce
tortillas salsa & sourcream
1) Make the mixture: combine 2 shredded chicken breasts with a handful of cheese, 2 minced chipotle peppers, 1/2 can of corn, 1/3 can of enchilada sauce and some chopped onion
2) pour enough of enchilada sauce to cover 9x13 pan
3) on each tortilla smear some refried beans, then put a few spoon-fulls of the mixture, fold and roll
4) put all the filled and rolled tortillas in the pan, cover with remaining enchilada sauce, sprinkle with more cheese and bake for 20 min at 375
5) serve with soucream and salsa
* Feel free to leave out corn and chipotle peppers. This is a basic recipe that can be tweaked as much as you want.
* You can also serve it with rice and/or guacamole.
*I used the chicken breasts from a store-bought baked chicken. *This recipe made 6 large enchiladas with some filling left over.

1 comment:

Lillbet said...

This is a great idea! I've been looking for recipes I can make that will give me a few meals' worth of leftovers, and this beats a week of chili by a long shot. Thanks!