ENCHILADAS YOU CAN DO

I made the title ‘Enchiladas you CAN do’ … because it’s mostly out of cans!

On the road – especially if you’re in out-of-the-way places – it can be difficult to get fresh ingredients.

We have adapted our ‘normal’ Enchilada recipe to reflect this. It’s made with mostly non-perishable items with a few fresh things thrown in. Please adapt this if you’d like and make it your own.

ENCHILADAS

Around 8 – 10 flour or corn tortillas (we prefer corn but flour works too!)

1 can Enchilada Sauce (the size of can depends on how many ‘chiladas you’re making or how saucy you like them!)

1 can Chicken (we buy Costo chicken in a can and it’s just the right amount for a couple of meals)

1 can chopped mild green chillies

Chopped onion (medium size works for us)

Chopped Jalapeno(s)

Approx 2 cups shredded Monterey Jack Cheese

Taco seasoning to taste (we make our own but feel free to buy it in packages!)

Whatever garnishes you have on hand – sour cream, avocado, green onion, salsa – or none of them if you don’t have a fridge stocked with them.

Pre-heat oven to around 350F.

Use a 9 x 13 or an 8 x 8 pan depending on how many you’re making. Pour about 1/4 of the enchilada sauce in the bottom.

Combine chicken, taco seasoning, can green chillies, 1/2 of the raw (or cooked) chopped onion, & 1/2 of the chopped jalapenos in a bowl.

Here comes the ‘tricky’ part. If you’re using flour tortillas … off you go to the next step. If however you’re using corn tortillas we’ve found that we just cannot roll them without ‘softening’ them first. This means putting about 1/4″ or so of oil in the bottom of a saute pan and heat till it’s shimmering. Put each corn tortilla in – one at a time – for about 5 seconds, then turn and heat for another 5 seconds. (Fry them too long and they turn into tortilla chips!) They do need to be blotted on paper towels first or they’ll be too greasy.

Then, put a spoonful of chicken mix in the middle of each tortilla, roll them up, then place seam-side down in the prepared pan. Continue till you’re out of filling.

Pour over the remaining enchilada sauce, sprinkle on 1/2 of the remaining onion & jalapeno, then the cheese, then the remaining onions & jalapenos.