So, my husband asked me the other night what’s for dinner. I said I have no idea. Then, I went to my kitchen, opened the fridge and saw the rotisserie chicken that I purchased the day before. Suddenly, I yelled, hey, dinner will be ready in 20 minutes, (ha, ha, ha). Friends, this is what I call “a spur-of-the-moment dinner” and in a real hurry,” smile. So good!
Approximate Prep and Cooking Time: 20-25 minutes
Approximate Cost: $9.68 or $4.84 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Servings: 2 (at 3 enchiladas ea.)
1 large rotisserie chicken breast, skinless, shredded (I do this the day I purchase the chicken) ($1.25)
1 small onion (.40)
2 springs of flat parsley (0)
½ cup of cooked rice, quinoa or whatever you have done in the fridge (.30)
6 white corn tortillas (.50)
1 10 oz. can of mild red enchilada sauce ($1.48)
1 cup (or 8 oz.) of Mexican Blend Cheeses ($2.30)
1 avocado ($1.25)
2 red mini sweet peppers (.35)
2 cups of organic baby spinach ($1.50)
Salt and pepper to taste (0)
2 tsp. olive oil (.35)
Chop the onion, parsley, and shred the chicken breast if you haven't done it before.
Add to a cooking pan and pour 1/3 cup of the enchilada sauce and mix well.
Add 1/3 cup of cheese, mix.
Put a couple of tbsp. of the sauce in the bottom of a glass baking Pyrex mold.
Assemble the enchiladas by placing a heaping tbsp. of the enchilada filling in the middle of the corn tortillas and try to roll them as best as you can, placing them seam side down in the baking dish.
Pour remaining sauce over and then the remaining cheese on top.
Bake for about 10 to 15 minutes.
To plate, bring 1 cup of baby spinach to each plate, top with half an avocado, one pepper sliced in half and drizzle 1 tsp. of olive oil over each salad. Add salt and pepper to taste.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.