This is my "stand-by" dinner. I can always put this together in a pinch — and so can you!
I try to always have tortillas, cheese, salsa, and spinach on hand. Both my boys love these enchiladas (minus the salsa). They'll even eat the spinach in this yummy enchilada! Yay!
- Olive oil for pan
- 4 chicken tenders (or 1 cup shredded cooked chicken)
- 8 small corn or flour tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup cooked Brown Rice
- 1/2 cup packed spinach leaves
- 1/4 cup salsa
Total Prep and Cooking Time: 20 minutes
Heat a large skillet over high heat with enough olive oil to coat the pan, and season both sides of the chicken with salt and pepper. Once the pan is hot, put the chicken into it. You should hear a sizzling sound — and if you don't, your pan's not hot enough. Wait until it's very hot and listen for the sizzle! Cook the chicken just until it's cooked through, about 3 minutes per side. Once the chicken is cool enough to touch, shred or cut it into small pieces.
In the same large skillet, heat a bit more olive oil over medium heat. Add as many tortillas as will fit. Cover the surface of each tortilla with 1/4 cup of the cheese, and about 1 tablespoon of the rice and chopped chicken. For those who want it, add about 1 tablespoon of salsa and a few spinach leaves to each tortilla, too. Once the cheese has melted, remove the enchiladas from the pan with a flat-bottomed spatula and transfer them to a plate. Gently roll each one as tightly as possible.
Repeat with the remaining ingredients until you've completed 8 enchiladas!