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
