Chicken Enchiladas
prep time 10 minutes – cook time 8 minutes – total time 18 minutes
Tonight we’re doing Gluten Free Chicken Enchiladas. You can make them with beef or cheese only or fish or just about anything. While we were living in Mexico we got really hooked on them. They are so easy and so good that we have them whenever I’m feeling lazy and hungry. Which is fairly often.
If you have some leftover chicken this is a good way to go. Or just defrost and chop up some boneless skinless breasts or thighs and fry it in a skillet.
What You will Need
These amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of all the ingredients. Also you can switch all of the applicable amounts to metric.
- 4 Corn Tortillas
- 2 cups cooked chicken – chopped up
- 2 cups shredded cheese
- 1 1/2 cups salsa verde (green) or roja (red)
Spray a baking pan with olive oil. First you will lay the corn tortillas out flat and put the precooked chicken in a row down the middle. Then add some Monterrey Jack or whatever kind of cheese you want in there and top it off with a little red or green salsa. Roll up the tortillas and lay them in the pan with the seamed side down and the solid side up. (Did I say that right?) Cover the enchiladas with a good coat of cheese and top off with some salsa. We’re using Salsa Verde aka green salsa. You could go with Salsa Rojo aka red salsa. Whichever one you want.
Put it in the oven and when the cheese is melted and starting to bubble, about 8-10 minutes, take it out and enjoy it!
We just had to have some roasted red peppers with the chicken enchiladas tonight and some Tequila. You could have some wine. Or tequila. Or, some beer. Maybe even some ice water. Whatever you want.
Chicken Enchiladas
Ingredients
- 4 corn tortillas
- 2 cups cooked chicken chopped up
- 2 cups cheese shredded
- 1 1/2 cups Salsa Verde
Instructions
- Pre heat the oven at 350F. First you will lay the tortillas out flat and put the precooked chicken in a row down the middle. Then add some Monterrey Jack or whatever kind of cheese you want in there and top it off with a little salsa. Roll up the tortillas and lay them in the pan of your choice, that you have sprayed with oil, with the seamed side down and the solid side up. (Did I say that right?) Cover the enchiladas with a good coat of cheese and top off with some salsa. We're going with Salsa Verde aka green salsa. Or, you could go with Salsa Rojo aka red salsa. Whatever YOU want.
- Put it in the oven and when the cheese is melted and starting bubble, about 8-10 minutes, take it out and enjoy it!
