Last-Minute Enchiladas

“It’s the middle of the week, and dinner time is fast approaching. What can I make for dinner?”

This is how Last-Minute Enchiladas came to be.  I had a few chicken breasts in the freezer, and that I was not going to make pasta again!

This recipe is quick and easy. There are quite a few shortcuts that make preparation a breeze.

Looks like a lasagna,doesn't it? :-)

Serves: 3-4 people (about 7 large enchiladas)

Ingredients:

*Three chicken breasts (the ones I used were frozen)
*Flour tortillas (I prefer these because they are softer than corn tortillas)
*A jar (16 oz) of your favorite Salsa.  I used Wegmans’ mild salsa.
*1 or 2 cups of shredded Mexican cheese
*2 cups of veggies (sliced or “julienne”).  I used onions and peppers of different colors: red, orange, and yellow
*1 teaspoon of chili powder
*Additional salt to taste

For the broth and to cook the chicken:

*Enough water to cover the chicken (4 to 6 cups)
*Veggies.  I used chunks of onions and peppers, and a few garlic gloves
*One chicken bouillon

Getting all of the ingredients ready:

• Begin by boiling the water with all the ingredients listed for the broth (see above).
• Once the water boils, place the frozen chicken and wait for the water to boil again. Lower the temperature to medium, and let the chicken cook for about 15-20 minutes.  Make sure the chicken is fully cooked before you remove it from the water to let it cool down.
• Sauté the sliced peppers and onions in olive oil.
• In a medium pot, combine the salsa and a cup of the chicken broth (the leftover water from the chicken you just cooked), and bring this mixture to a boil. Add the chili powder and turn down the heat to low-medium. Let the sauce to cook for about 20 minutes or until it is reduced a bit. Once it is done, taste it and add salt if needed.
• Shred the chicken by hand or use a fork. Once the veggies are cooked, add the chicken to the mix and cook it for a few minutes. Then, once the salsa is cooked, add about half of it to the chicken mix. Reserve the rest of the sauce.
• Add 2/3 of the Mexican cheese to the chicken mix and turn off the heat.
• Lastly, use a spoonful of sauce to “grease” a 13X9 baking dish. You may use a cooking brush to spread the sauce evenly on the bottom of the pan.  

Assembling the Enchiladas:

• Preheat the oven to 350 degrees.
• Place a generous amount of chicken mix on a tortilla.  Roll the tortilla and place it in the baking dish with the seam down.  Repeat this step as many times as needed to fill the baking dish.  I used seven flour tortillas.
• Pour the remaining sauce on top of the tortillas, and use a brush to distribute the sauce evenly. Sprinkle the additional Mexican on top.
• Lastly, place the enchiladas uncovered in the oven for about 15 minutes, or until the cheese is melted.

Enjoy!