Sometimes the best recipes come from things you simply pull out of the fridge or the pantry from leftovers. I made the chicken/cheese and vegetarian enchiladas up on the fly and they turned out AMAZING!!
Grilled Chicken Tenders in my famous chicken marinade
8-10 Soft Corn Tortillas (I used El Milagro Blancas Tortillas. I got them at Trader Joe's.)
2 Cups Fresh Spinach
1 Sweet Yellow Onion (Diced)
1-2 bags of Shredded Monterey Jack Cheese
1 Can Chipotle Peppers in Adobo Sauce (chop peppers fine)
1 Package of La Tiara Taco Seasoning (or whatever seasoning you prefer)
1 Diced Jalapeno (vein and seeds removed)
1/2 Cup Fresh Cilantro
Dice Chicken in small, bitesized pieces. Set aside.
Dice onion and saute in a small amount of olive oil. Add 1 cup fresh spinach to sautéed onions and allow to wilt. Add a teaspoon of Chipotle Pepper and a tiny bit of the adobo sauce to onions and spinach. Set aside.
Spray large casserole dish with olive oil.
Take your first tortilla and add to a slightly heated pan to make the tortilla a little more pliable.
For the chicken version, lay heated tortilla, sprinkle of cheese, small amount of chicken, top with sprinkle of taco seasoning, chipotle peppers and adobo, cheese, wrap, roll, and place seam side down in the casserole dish. You can add the spinach onion mixture to the chicken as well, if desired.
For the vegetarian version: Heated tortilla, sprinkle of cheese, spinach/onion/chipolte, sprinkle of taco seasoning, more cheese, roll. Place seam side down in casserole dish.
Once pan is full, top each tortilla with my homemade fire roasted salsa. Cover tops of enc hiladas with cheese, sprinkle with diced jalapeño and cilantro, if desired.
Bake in the oven on 350 for approx 30 minutes or until golden and bubbly.
Serve with a green side salad and maybe some fresh roasted corn. Yum!
