We have been making this recipe quite alot. It’s a great use of leftover chicken, which we also always have from roasters. I get so bored with stir fry, so this was a great find on Joes part. We were commenting on how enchiladas were good, but we couldn’t
get enough filling to fit in them and it was lacking our usual greens and random veggies. Too much tortilla and not enough of the other stuff. So, Joe came up with this recipe that works perfectly and you don’t have to fuss with rolling the little enchiladas. I don’t have patience for that kinda thing. Can you tell I’m a lazy cook? Lazy might not be the word. I just like to spend as little time as possible on weeknight meals.
So here is the recipe. I included comments as to what brand I like to use, also. These preferences are based on both price and quality. Mind you, I consider this a “kitchen sink” recipe, which means you can sub in and out and veggie or meat that you have on hand.
*This filled a 9 x 13 tray. Lot’s of leftovers!
- 1 package small corn tortillas (I like the Mi Tierra ones. I buy a few and keep in the freezer. I recommend organic ones to avoid GMO)
- 2 jars of enchilada sauce (I like the Trader Joes one pictured here)
- 1-2 packages shredded cheese of choice (we did a bunch of Kerry Gold Dubliner in the food processor and froze in ziplock bags)
- 1 package frozen chopped spinach
- 3 cups chopped up chicken or browned ground beef
- 1 onion
- 1 pepper
- chopped up Jalapenos
- Black beans (optional)
- Preheat oven to 400 F
- In a large pan or pot (we used a wok), saute the onion and peppers in oil
- Add the frozen spinach and cook until hot
- Add the cooked meat
- Spray or oil a casserole pan
- Put down 6 tortillas, spread out on the bottom
- Layer half the meat and veggie mixture on top of tortillas
- Layer one jar of sauce
- Layer half the cheese next
- Repeat this same process starting from step 6
- Bake in the oven for about 20 minutes until cheese is a little browned