Tuesday, September 27, 2011

Chicken Enchilada Stacks

I've said it before and I'll say it again: 
I like canned chicken.

I know this might revoke any "foodie" title I may have acquired being a food blogger but I don't care. I love its simplicity and ease of use. The following recipe has canned chicken in it. And guess what? It's frickin' tasty!

I came up with this recipe for Enchilada Stacks, like most, on the fly. I needed something to satisfy both my lunch and dinner needs for the weekend. The BF was off to LA for a "boys weekend." Robert would have me believe it was a fun filled weekend of partying. But I know these boys, and there's a good chance they sat around, played video games, drank beers and ate sushi. Actually I'm positive that's what they did. Hehe but I let him think he's convinced me his boys weekends are "wild and crazy."

So while he was off "partying" I was making these enchilada stacks. We both live very exciting lives, together or apart.

I would also like to point out this is another "not-so-exact-measurements" recipe.
Use your creativity. Substitute, add additional things, you can even leave out the canned chicken and opt for the fresh stuff if you'd like (or if you're scared...Oooo) hehe

 Recipe by Me!

Ingredients:
Corn or small flour tortillas
1 can chicken
1/2 can black beans
1 med bell pepper, chopped
1/2 cup shredded cheese
1/2 small onion, chopped
2-4 tbsp enchilada sauce
1/2 seeded jalepeno, diced (optional)
goat cheese or queso fresco (optional)

Directions:
1. Using a biscuit cutter or cookie cutter cut out circles from the tortillas. Each tortilla should make 2 or 3 circles and then some. Save all the pieces.

2. Combine all the ingredients, aside from the tortillas, in a bowl. Mix with a fork until combined.

3. Start layering, use one of the tortilla circles as the base. Spoon a portion of the mixture on top, about a tbsp. Then, using the pieces, add another layer of tortillas. Add another spoonful of the mixture. Add a final tortilla circle. Top with a bit more enchilada sauce and queso fresco or goat cheese. Or even more shredded cheese. Whatever you have. I like the goat cheese cause it doesn't melt as easily and it's super creamy.

4. Bake at 350f for about 15 mins. We are only heating up the mixture and melting the cheeses. Also baking the tortillas a bit. It may take a little less or more time depending on your oven. If you're in a hurry you may turn up the oven to 450f but that'll make the tortillas extra crispy

5. Eat them all at once, save them for a whole weekend, or serve them up to your family. Either way, enjoy them!

2 comments:

  1. These look awesome Amy, but I just don't know if I can do the canned chicken!! Aaah! My mother in law uses it all the time and I think I'm scarred! :)

    ReplyDelete
  2. I'm going to a Christmas party tonight and wanted to try a new recipe, so I came to your site. I'm gonna make these, so I'll let you know how they turn out. Merry Christmas! <3

    ReplyDelete

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