Last night I decided to make enchiladas – we had a bunch of chicken breasts in the freezer (as well as ground turkey, but we opted for chicken) and I wanted to put them to good use. Here’s what I came up with – I more or less completely winged it, so this is by no means a “follow this recipe exactly” kind of thing.
Side note: I only got pictures of a few portions of the process, which drives my OCD crazy — so next time I make them I’ll get pictures of the others. I also know I don’t have anywhere near the best-quality photos to make things look drool-worthy, but my kitchen is very dark and when I’m cooking it’s usually dark outside so I can never get a nice, natural-lit setting. Sigh. Someday…
Homemade Shredded Chicken Enchiladas
- 4 tortillas (I used large, white flour tortillas)
- 1-2 chicken breasts (depending on size – boiled and shredded)
- Corn niblets (I used a can of Green Giant Mexican Corn with Red & Green Peppers)
- 1 can sliced olives
- Green chilies (I used a 4 oz can of La Victoria Diced Green Fire Roasted Mild Chiles)
- Black beans (I used a can of Goya Black Beans)
- 1-2 cans enchilada sauce (depending on how much you like)
- 1-2 tablespoons chopped green onion
- 2 cups cheese (I used leftover shredded Mexican Cheese blend)
- Taco seasoning mix (or if you’re me and don’t have any on-hand, you can make your own)
- 4 cups shredded lettuce
Side Note: If you don’t have taco seasoning mix, you can make your own. I found a great recipe from The Girl Who Ate Everything, and I just added a little more kick to mine because the boyfriend likes spicy stuff.
Now top them with the remaining enchilada sauce, cheese and green onions.