So I was in the mood for enchiladas tonight and happened to have some chicken on hand. The last of the chicken stockpiled in my freezer. If anyone knows of any great deals on free range whole chickens, please let me in on the secret!
Anyway, I came up with an “un-enchilada” recipe on the fly. Here’s what I did…
- 3 large chicken breasts (cooked and shredded)
- 2 small cans of green chili
- 1 large can of enchilada sauce (make it as wet as you would like, we like it really saucy)
- Shredded cheese
Mix it all together and bake for 20 minutes in a 350 degree oven.
I’m serving mine over iceberg lettuce, but it would be delicious over cauliflower Spanish rice as well.