Entree: Chicken Verde Enchiladas

28 Jan

Yesterday I had an idea for some great little enchiladas. Corn tortillas are not my favorite…I have always loved flour tortillas…but crisping them up in the pan made them so much more appealing! These took only about 10 minutes from start to finish. There are a few things I would do differently next time, but these were definitely tasty!





1/2 cup white onion
2 chicken tenderloins, thawed
1/2 cup fat free refried beans
7oz. can chili verde sauce
Your Favorite Salsa
salt, pepper, garlic powder, chili powder
4 corn tortillas (this is how many you can make with this amount of ingredients)

1. Dice onions and cut chicken into very small pieces.
2. Heat refried beans and set aside.
3. Over medium-high heat, cook chicken and spices.
4. Once chicken is cooked, add onions and half of the can of chili verde sauce (about 1/4 cup) and turn heat down to medium.
5. Once onions are cooked, take off the burner.
6. Place one corn tortilla on a plate (in the future, it would be easier to soften the tortillas) and add beans and the chicken mixture. Put some beans along the seam and then roll to make a tiny burrito.
7. Repeat for the other three tortillas.
8. Heat a pan with some olive oil to medium-high.
9. Once oil is hot, add one or two of the burritos and let the side face-down get crispy before flipping to the other side and letting that side get crisp.
10. Add oil between each burrito crisping process.
11. Plate and add additional chili verde sauce along with salsa if you wish.
12. Enjoy!


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