Stuff and Nonsense: Too Tired Chicken Enchiladas


1.13.2016

Too Tired Chicken Enchiladas

Last weekend, I had a pound of thawed boneless skinless chicken breasts in the fridge that were nearly at their eat by date and I still had no energy to do anything with them. So I tossed them in the slow cooker with a tablespoon or two of Penzeys salt-free Arizona Dreaming seasoning blend and a jar of salsa and just let them cook away for six or so hours. (Seriously, I wasn't keeping track of things so it could very well have been ten hours). At the end, I shredded them, mixed in half a can of chickpeas (the other half having gone into salad earlier in the week) and shoved it all in the fridge until I was sufficiently motivated to make a proper dish out of it all.


There are probably lots of things I could have done with the shredded chicken and I'm sure Pinterest is full of ideas, if you want to go take a gander, but I just made up a pan of enchiladas and called it good enough. I simply mixed the shredded chicken and beans with enchilada sauce, cilantro, and crumbled queso Cotija then spread the mixture down the middle of multigrain tortillas, rolled the tortillas up, popped them in a rectangular baker, covered them with more enchilada sauce and Cotija and baked them at 425°F until everything was brown and bubbly.

These "enchiladas" were surprisingly good and even reheated pretty well for lunches, so hooray!

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