This is one of my go-to fake out meals. You know, where you want it to look like you slaved and made something amazing when you actually just tossed some prepped ingredients together. If your chicken is ready to go, these seriously only take about 15 minutes to get on the table. Boom – dinner! Figured this post was especially appropriate since I’ve been dyeing up a storm this week and that calls for quickie meals.
The first thing I do is get one of those rotisserie chickens from the store and have an easy breezy dinner or lunch from it. Then I shred up the remaining meat for enchiladas the next day, but if you’re a from scratch kinda person, you just need about 2 cups of shredded chicken from a leftover roast. You could also poach up a few boneless skinless chicken breasts if you’re keeping it extra light.
OK, enchilada night - gather your ingredients:
2 Cups shredded chicken
1 ”box” of spinach (or a few very large handfulls)
2 Cups sliced mushrooms (a box of pre-sliced outta do it)
1 can green enchilada sauce
1 Cup feta cheese
1 package of corn tortillas
1/2 a red onion thinly sliced (or a tomato chopped) for garnish
Heat a skillet to medium high heat, add 1 Tb olive oil. Sautee the mushrooms for a few minutes, till they’re nice and brown, toss in the spinach and cook till it wilts and turns bright green. Pour in half the can of enchilada sauce. Cover the corn tortillas with a paper towel and heat in the microwave for about 30 seconds. Just enough to soften them up and make them pliable.
Scoop about 1/4 cup of filling into each tortilla and roll it up, then place it seam side down on a serving platter. Repeat till all your filling is gone.
Heat the second half of the verde sauce in a mug in the microwave for about 45 seconds. Pour it over the top of the enchiladas. Sprinkle the feta cheese and red onions or tomatoes over the top. Serve immediately.