A regular occurrence at our house is pantry meals. You know, the type of meals that you throw together out of whatever you have in the pantry because you haven't gone to the grocery store in awhile and/or it is too late to make anything too complex.
The other night, this ended with pantry enchiladas.
First, you have to understand, they aren't exactly enchiladas. And, they weren't entirely from the pantry either, although if I hadn't had left-over rotisserie chicken in the 'fridge, they would have been.
Here's what you do:
Mix chicken (about 1 1/2 to 2 cups of shredded left-over chicken or one large can, drained) with a can of some sort of cream soup. I used mushroom the other night, but cream of chicken is a good option.
Add about a cup of any of the following: small can of diced green chili peppers, small can of diced tomatoes (drained), canned or frozen corn, canned or frozen green beans, etc. Really whatever vegetable-like item you have will work, including spinach (If frozen, thaw in microwave, then squeeze out as much liquid as possible first). A drained can of Ro-tel adds a nice kick.
Then, add lots of grated cheese. At least a cup and more, depending on how much other stuff you have added. Use your judgement.
Spoon the mixture into the middle of large tortillas and fold over like a taco. Put enough in there to fill it out well, but not so much that it immediately squirts out the sides.
Put the tortillas on a cookie sheet with a raised edge and bake in a 350-degree over for about 10 minutes.
Top with salsa and sour cream.
The entire process takes about 20 minutes and that recipe will serve fill about three large tortillas.
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