Easy Fake Enchiladas
This is a really easy way to fake enchiladas- in fact, I like them better than most enchiladas because the sauce isn’t as heavy and they aren’t as greasy. It’s basically a quesadilla that’s cooked with salsa right before serving.
Easy Fake Enchiladas
8 “taco” size flour tortillas (these are the 2nd smallest size of tortillas- bigger than enchilada size, smaller than burrito size)
2 boneless, skinless chicken breasts
1/4 t cumin
1/4 t chili powder (or any other seasoning of your preference)
salt and pepper to taste
1 large zucchini, diced
1 can seasoned black beans, drained of excess liquid
Shredded monterry jack cheese (2 cups should do it)
1 jar store-bought salsa (I alwayse use Herdez medium- its the most fresh tasting, I think)
Sour cream and additional salsa as you like
Fresh, roughly-chopped cilantro if you’re fancy
Season chicken breast with a little oil, S&P, cumin, chili powder or any other of your favorite seasonings (jerk or cajun spice would work here too). Cut chicken into bite-size cubes and saute with the zucchini in a non-stick pan with a little vegetable oil or spray until just cooked. Remove from pan and mix in about 3/4 to 1 whole can of the beans.
Coat non-stick pan with spray or a little vegetable oil and lay 2 tortills flat in the pan. Cook until on side is a little brown and add a few tablespoons of the chicken, zucchini and bean mixture along the center of tortilla. Sprinkle cheese on top of mixture. Fold tortillas over the mixture so they look like a taco and cook until browned on each side and insides are hot. Remove from pan and repeat with more tortillas. When ready to serve, return “enchiladas” to pan and add about 1/2 c salsa to bottom of the pan. Flip enchiladas to coat and heat until salsa is hot and bubbling. Remove from pan and serve with the hot salsa spooned over top, and a sprinkle of cilantro and any other accoutrements like sour cream.
Leave the salsa out of the pan and you’ve got quesadillas, but not like you need a recipe for that.