First off, congrats to HAP reader Stephanie who was our random winner in the Permanent Baggage wristlet giveaway! Stephanie will soon be receiving a wristlet of her choice…perhaps in the Vita Plaid pattern that she mentioned!
BONUS: Permanent Baggage is offering 20% off for anyone who entered the drawing! Just use the coupon code ILUVAPPLEPIE when you check out at the Etsy store. A big thanks again to everyone who entered and to Kamryn at Permanent Baggage!
Easy Weeknight Enchiladas
This is one of those recipes that isn’t really a recipe at all. In fact, it’s by no means a traditional enchilada recipe but I love it because you can really play with the components based on what you like or what’s in your fridge. It’s versatile, seriously fast for weeknights and makes great lunch leftovers so the concept makes a regular appearance in our menu lineup.
3 chicken breasts or 2 package of chicken tenders, cut into small chunks
chili powder or chipotle powder
dash of cayenne
dash of salt
2/3 can refried beans
3 green onions, diced
1 pkg low-fat ricotta cheese
1 large jar picante sauce, salsa or taco sauce
6-7 large flour tortillas
1 pkg shredded cheddar
Preheat oven to 375. In a large saute pan, cook chicken chunks over medium heat with 1-2 Tbps olive oil. As chicken begins to cook, season liberally with cumin, garlic and chili powder. Sprinkle with salt and cayenne and toss chicken well to coat evenly. Add green onions and 1/3 of the jar of salsa and stir well. Cook for 5-7 minutes until chicken is cooked through.
Meanwhile, working one tortilla at a time, paint the center of the tortilla with refried beans and then with ricotta. Spoon a portion of the chicken mixture over the ricotta. Sprinkle with cheddar cheese.
Roll tortilla around filling, tucking the ends under, and place in a 13×9″ baking pan. Repeat with each tortilla (they’ll fit tightly in the pan). Pour remaining salsa over the enchiladas and top with remaining cheese. Bake for 25-28 minutes until cheese begins to turn a light golden brown.