Dinner Tonight: March 14, 2023
Archive »Easy Cheesy Enchiladas
Fun
Take turns answering as many "or" questions as possible in 2 minutes. Coffee or tea? Sneakers or sandals? Dogs or cats? Pizza or ice cream?
Conversation
"When the moon hits your eye like a big pizza pie, that's amore..." What other pie-based phrases, songs or stories can you think of?
This is a dish that takes well to improvisation: use leftover chicken, beef or seafood in the filling. Or check out our veggie options. Leftover cooked vegetables are nice, or you can add in beans or corn kernels. The sky’s the limit! Corn tortillas are traditional, but use flour ones if that’s what your family prefers.
Ingredients
Serves 4-5
2 cups shredded roasted chicken (You can roast it yourself, or buy a rotisserie chicken from the store–either way, make extra so you can use the leftovers in salads, soups, sandwiches, etc.)
1 cup thawed frozen corn
1 and 1/2 cups grated cheese
8 small tortillas
1 cup enchilada sauce (I use Old El Paso, but use whichever is your favorite!)
1/4 cup fresh cilantro, chopped (optional)
1/2 tsp. salt
1/4 tsp. pepper
Serves 4-5
1 (15 oz.) can black beans, drained and rinsed
1 cup thawed frozen corn
1 and 1/2 cups grated cheese
8 small tortillas
1 cup enchilada sauce (I use Old El Paso, but use whichever is your favorite!)