I’m really tired today so I’m going to make this short and sweet. I had chicken enchiladas for supper because they’re fast to make. I’m sure authentic Mexican chicken enchiladas take some time to make but I only speak a little Spanish so I only cook a little like the Mexicans, comprende?
I use canned chicken for this to add to the whole fastness of the meal. Shun me all you want for canned meat because I know there’s a whole whack of you out there going “eeeeeeeeewwwwwwwwwwww” but the Kirkland Signature Canned Chicken from Costco is pretty good. I eat it a lot and enjoy it too. It’s water packed and full of protein and tastes quite good for canned meat so I have no shame admitting I eat it. Of course, if you think I’m right trailer park for cooking with it you can always use real chicken breast as a substitute. The Farmer definitely prefers real chicken but he’s a super picky eater.
A lot of enchilada recipes call for enchilada sauce and green chilies but I never have either of those canned goods in my pantry and we’re 20 minutes from the nearest grocery store so I usually leave them out anyway. Recipes are all about substituting what you have on hand to me, if I don’t normally have it in my kitchen and I don’t think it’ll add to the meal at all I just leave it out or sub it with something I do have. Don’t make cooking harder than it has to be.
Mix all the filling ingredients together and roll up into the tortillas. Fold in each side and roll over to make a little package. Put all 6 rolled tortillas in a greased 9×13 pan.
Mix together the topping ingredients and spread over the 6 tortillas. Bake in the oven for 35-40 minutes at 350F and broil on high for 5 minutes to melt the cheese.
6 large tortillas
2 354g cans, canned chicken (I prefer Kirkland Signature brand from Costco)
1 cup plain Greek yogurt
1 cup shredded cheddar cheese
1 cup salsa
1/2 purple onion, chopped
1 Tbsp hot sauce (optional, I don’t use it)
1/2 cup plain Greek yogurt
1/2 cup salsa
1/2 cup shredded cheddar cheese
Fast supper to make, faster down the hatch! Enjoy, Kim.