If you're in the mood for chicken enchiladas but feeling kinda lazy, this is your solution. Also a great way to use up a leftover roasted chicken.
What you will need
8 Corn Tortillas
1 bunch Green Onions
8 oz. Grilled Chicken Breast Strips
8 oz. Enchilada Sauce
1 cup shredded Mexican Blend Cheese
1 tsp Cumin
2 Tbsp Olive Oil(Nutritional facts 211 calories, 11.44 g fat, 16.21 g carbohydrates, 11.34 g protein, 25 mg cholesterol, 545 mg sodium)
How to cook
It's usually a good idea to gather everything you need before starting a recipe.
Slice the tortillas into strips, about an inch wide.
Slice the green onions.
With all of the ingredients prepared, we can get to the fun part.
Coat a large skillet with olive oil and place over medium heat.
When the oil is hot enough to make a tortilla sizzle, add the tortilla strips. Stir frequently, cooking until tortilla strips are lightly toasted.
Add the cumin and stir to coat.
Add the chicken. Stir briefly over heat.
Pour in the enchilada sauce and stir to mix well. Reduce heat to low and cook briefly until sauce begins to thicken.
Scatter the shredded cheese over the tortillas. Cover and cook until cheese is melted.
Garnish with sliced green onions.