Happy Wednesday! I wanted to share a super easy weeknight meal that we love around here. As head chef at Murphy Casa and mama to our two increasingly demanding babes, I extra love it because it takes under 30 minutes to prep, there are almost always leftovers, and it is super filling and tasty! If you saw my last recipe post (Shepherd’s Pie) then you also know I prefer super forgiving recipes and cooking. Insert this next weeknight fave.
Enchiladas are one of my favorite things to make because one I’ve been addicted to Mexican food since I could eat, and two they almost always make me look like a rockstar cook without a ton of effort. Once you have the basics you can play with different flavors and ingredients and it’s really hard to mess up the final product. I recently did a healthyish version that I wasn’t 100 percent confident in beforehand, but the taste came out amazing proving that even without all the fun, this recipe is badass. The ingredient list below is great for 2-4 people, but you can also up the amount on everything if making for a larger group. The following will make approximately 8 enchiladas.
- 1 Rotisserie Chicken (Original or Lemon Pepper) OR Meat of Choice: I love to do Rotisserie Chicken because all I have to do is chop, but this recipe could be great with whatever you’re feeling.
- 1 Can Black Beans
- 1 Can Diced Green Chiles
- Siete Cassava and Coconut Tortillas
- Goat’s Milk Cheddar Cheese OR Cheese of Choice
- 2-3 Tablespoons Sour Cream
- Romaine Lettuce
- Avocado or Guacamole
- Rough chop or shred chicken and add to bowl.
- Rinse and drain black beans and add to bowl along with green chiles and sour cream.
- Mix ingredients in bowl. Add more sour cream if consistency seems to dry.
- Fill each tortilla with a few heaping tablespoons of mixture. Roll the tortilla and place in baking dish.
- Top with salsa and shredded cheese.
- Cover with foil and bake at 350 for about 30 minutes.
- Serve over lettuce with avocado or guacamole.