I was looking for a better after work dinner the other night, and upon looking through our fridge I came up with:
So from these leftovers, I decided to make chicken enchiladas “the quick version”. This is what I did:
First, heat up a tablespoon of canola oil on low to medium heat in a small skillet. Dice your jalapeno (I removed the seeds and veins first), about a quarter of the half of onion and toss it in the skillet. While your youngest is finishing his lunch perhaps:
While it is sauteing, diced up your chicken and grab some half and half, or milk, sour cream, or heavy cream (whatever you have on hand…I had heavy whipping cream).
Add the diced chicken and about two tablespoons of your dairy item into the onion and jalapeno mixture.
Perhaps while your youngest is on to coloring:
Line a loaf pan with foil (or you could use a small rectangle baking dish. Which would be great. I need that):
Then pour the sauce over top (about 1/2 a cup), add the grated cheese, and some chopped green onion:
Here is the all put together recipe:
1 cooked chicken breast
1/2 diced jalapeno (seeds and veins removed)
1 quarter of a yellow onion diced
1 cup of grated white cheddar cheese
1/2 cup enchilada sauce
1 -2 green onions diced
2 tbs of heavy cream or sour cream
2 small flour or corn tortillas
Heat canola oil on medium heat in a small skillet, and saute onion and jalapeno for five minutes. Then add chicken and cream and cook for five minutes. Remove from heat. Add half of the mixture to one tortilla and a tbs of cheese, then do the same to the remaining tortilla. Roll and put seam side down in a small baking dish. Top with enchilada sauce, green onions, and remaining cheese. You can cover and refrigerate for up to a day.
Cook uncovered in a preheated 375 degree oven for 15-20 minutes until bubbly and hot!
And then go help your child change the paper on his easel, which he is attempting to do on his own: