It’s Enchilada night! Actually, four meals for the price of one. When we do enchiladas we make four trays because it’s just as much work as one. In this case we cheat by using an inexpensive HEB Rotisserie Chicken then we add our own grilled chicken breast, onions, black olives, green chilis, and jack cheese wrapped in a corn tortilla and smothered in green sauce.

For 24 enchiladas

1 Rotisserie Chicken shredded 1-2 Chicken breast (or 4-6 thighs) 2 Onions 2 small cans chopped black olives 2 cans whole green chilis 1 lb jack cheese 24 corn tortillas (yellow or white) 4 cans green or red enchilada sauce (1 can per 6 enchiladas)

Freeze 3 trays and eat one tonight. Serve with black beans or refried beans and tortillas.

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