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Dinner Tonight: June 2, 2016 Easy Cheesy Enchiladas

Easy Cheesy Enchiladas

Fun

"I Spy with my little eye, something..." (green, round, long, etc.) Others have to guess what object in the room you're talking about.

Conversation

What do you daydream about?

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!)
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper