Na-cho-cheese!
The left-over kick continues on. Last night's meal was sponsored by roasted chicken...that, and also that we had not had enchiladas in forever.
Here's what you need for some quick and dirty Chicken Enchiladas:
1/2 an onion, chopped
2 teaspoons of olive oil
1-2 cups of left-over baked chicken, chopped/sliced
1 cup of chicken stock
garlic powder, onion salt, chili powder and Hungarian paprika to taste (or a few dashes)
1 16 ounce can of diced tomatoes, drained
2 cups of shredded 4 cheese blend
1 can of enchilada sauce
1 avocado
salt and pepper to taste
1 lime, juiced
Grab some onion.
Chop that sucker up.
Place a pan on medium-high heat and add a couple teaspoons of olive oil.
Add chopped onion, salt and pepper.
Left-over roasted chicken, hooo-ray!
Chop it up, discard extra skin, bones and fat.
Add chopped chicken to the onion.
Mix it up. Add some garlic powder, onion salt, chili powder, and Hungarian paprika (just dashes).
Add 1 cup of chicken stock. Mix it up, miiiiiiiix it up.
Drain 1 16 oz can of diced tomatoes.
Add to the chicken-onion party.
Mix it up and let the chicken stock cook down.
Mmmmm, juicy filling.
Get a pan ready. Give it a spray with olive oil.
Add a layer of enchilada sauce to the bottom of the pan. Pre-heat your oven to 350 degrees.
Whole wheat tortillas! Yay!
Add filling,
Add shredded cheese.
Fold in ends, and roll up.
Add to dish, folds down.
Repeat until dish is full of enchilada deliciousness.
Cover with more enchilada sauce.
Cover with some shredded cheese.
Place in oven for 30 minutes or until cheese is melty and yum-looking.
Pull out of the oven to cool down a bit, while you make some topping.
Get your hands on a silly avocado.
Slice it open and slice it up into a bowl.
Add salt and pepper.
Add lime juice.
Realize your bowl is too small to mix (!), then, get a bigger bowl and mix it up.
Top that tasty-greenness onto a enchilada and enjoy.
No comments:
Post a Comment