"Leftover" Chicken Enchiladas

Spicin' and Dicin'
Flavoring your world - one spice blend at a time.

This meal happened one night when I needed to get dinner done in a FLASH! I was tired from the week and really didn't feel like cooking, but was SO tired of just throwing together a ham sandwich or box of mac and cheese for the sake of being "quick".

I looked in the fridge and saw a couple chicken breasts from a few nights before, then checked the pantry and was delighted to see a small can of La Costena salsa verde and an onion. Literally 15 minutes of prep time, MAYBE 10 minutes cook time, and I had this AAAMMMAZING mexican dish made.

This recipe made enough for 6 enchiladas. I know 2 chicken breasts doesn't sound like a lot, but the onion and cheese really helped fill up the tortillas. Not pictured here were two single enchiladas I made for my kids (ages 5 and 6) and they TORE IT UP! (Score for Mom!)

Seasoning of choice: The Green Sombrero - Verde Blend

Ingredients

2 - leftover chicken breasts (diced)
2 (6 - if you're going to use all of the chicken mixture at once) - flour tortillas
1 - sweet onion (diced)
1 can - tomatillo salsa verde
1/4 cup - fresh cilantro
1/4 cup - monterey jack cheese
1 Tbsp - The Green Sombrero (verde mexican spice blend)
dollop of sour cream

Preparation

Preheat oven to 425.

Dice onion and add to med-hi skillet. Cook until translucent. Add diced chicken breast and 1 Tbsp of The Green Sombrero spice blend and stir until heated through. Turn off heat.

On an oven safe plate (or baking dish if you don't have one) stuff 1 tortilla at a time with chicken/onion mixture and cheese. Roll up and top with salsa verde and MORE cheese!

Bake enchiladas in oven for 6-10 minutes until cheese is bubbling.

Remove from oven and garnish with fresh cilantro and sour cream. I'm addicted to The Green Sombrero so I like to sprinkle a little on top before serving as well.