Now that we have two kids, it’s even harder to find time to cook weeknight dinners, so we’ve had to find recipes that come together really quickly. And we’re finding that the secret is tacos! Actually, any kind of variation on a meat that you can put on corn tortillas, so we’ve had a lot of enchiladas, too.
I’ve been making this recipe for green chile enchiladas with the leftovers from a roast chicken — something we also have a lot because it’s easy.
You take all the meat that’s left on the chicken and shred it. I would say it’s about 2 cups.
Then saute some sliced onions and mix it with the chicken. Then you add about half a jar of roasted salsa verde (I really like the Archer Farms version from Target).
That’s your filling. Roll it up inside corn tortillas, adding a little shredded Monterrey Jack cheese to each one.
Spread some salsa verde in the bottom of your baking dish, then add the enchiladas. Pour a little more salsa verde on top and sprinkle with a little more cheese.
Bake at 375 degrees for about 20 minutes or until the cheese is melted and you’re done!
You can also make a sort of free-form enchilada casserole by layering tortillas with salsa verde and whatever other toppings you like. I made this one with black beans, sweet potatoes, and then some crema and feta cheese on top.
Or, you can saute some pork tenderloin slices and then cut them up into chunks to put on tacos (hat tip to Real Simple for this one). I made some with pineapple, and they were so good! Super easy because the thin pork slices only take a few minutes to cook.
When all else fails, we just hit up the neighborhood taco trucks. Their al pastor is so good!