That question! “What’s for dinner?” It can work your nerves like no other question! If you’re like me and you work full-time and run a household, you’re the one that gets to ask yourself this question EVER SINGLE DAY! Those in your household may also ask you this question, but let’s be honest, your response will be for informational purposes only and if they don’t like your response, they know where the closest fast food joint is, am I right!?! Don’t get me wrong, I love being a homemaker and cooking and coming up with new ideas, but sometimes you just wish you could come home and some delicious, exciting dinner will have just magically appeared. Alas, we do not live in a Disney movie and must come up with our own ideas on the subject and then execute them daily. So, I decided to share an easy and yummy dinner idea with y’all this Wednesday. Hopefully it will encourage you to try something new and knock out at least one day of having to answer the question, “What’s for dinner?”
Fast and Easy Tropical Chicken Enchiladas – You may read the list of ingredients below and be underwhelmed, but trust me, this dish is super flavorful, quick, and gluten free! Put your own spicy twist on it by throwing in a jalapeno or use leftover rotisserie chicken or even ground beef instead of the canned chicken. There are so many tasty options!
Ingredients:
- One can of Tyson chicken breast
- One can of Old El Paso Enchilada Sauce (spice level of your choosing)
- One can of Cuban seasoned black beans
- One can of pineapple tidbits
- One can of Ro-Tel (spice level of your choosing)
- One 2-cup bag of fiesta blend cheese
- One bag of gluten free corn tortillas (12 or more)
- 2 tbsp of Old El Paso Taco Seasoning
Method:
- Drain the chicken, pineapple, Ro-Tel and black beans really well
- Combine the chicken, pineapple, Ro-Tel and black beans in a bowl and mix together
- Add about a third of the enchilada sauce and about a half of a cup of cheese to the mixture
- Spoon about a third of a cup of the mixture into a tortilla and wrap this tortilla with another tortilla to reinforce it (the corn tortillas can fall apart very easily, so I double up)
- Place the enchilada in a baking dish and repeat until all of you mixture is used
- Once you have filled the baking dish, sprinkle the desire amount of cheese over your enchiladas and drizzle the remaining enchilada sauce on top
- Place the enchiladas in a 350 degree oven for 30-45 minutes
- Let the enchiladas cool for 5-10 minutes and ENJOY!
PalmettoJen 