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Thursday, December 10, 2015

The Mejicano Con Leftovers

Enchiladas yayyyy

I made these with whole-wheat tortillas. They might as well have been rotis.

If you have leftover chicken, shred them and use in the stuffing, else cut up small pieces of boneless chicken toss them with mushrooms, onions, garlic, peppers, corn, whatever rocks your boat. Add some cheddar cheese, salt, pepper, parsley, oregano, cayenne pepper, tomato sauce.

Put the stuffing mixture in a tortilla and roll. Add sauce and cheese for topping, easy on the cheese. Bake in the oven for 15-20 minutes. Voila!

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