In need of some new inspiration to take your Margarita Mondays, Taco Tuesdays or any other day of the week to the next level? These enchiladas are as close to authentic as you can get on a college budget.
What you will need:
- 1 package boneless chicken breasts
- Small corn tortillas
- 1 jar Herdez Tomatillo Verde
- 1 can pinto beans
- 1 box Spanish rice
- Sour cream or plain greek yogurt
- 1 package guacamole
- Shredded mozzarella cheese
- Romain lettuce
- Oil of any kind
How to:
1. Bring a pot of water to a boil. Boil chicken in water until fully cooked.
2. Eat chips and guac, because there’s no way you can resist.
3. Once the chicken is cooked, drain and submerge in cold water. Allow the chicken to cool, and then shred the chicken with forks.
4. While shredding the chicken, cook the rice and beans according to package instructions. Heat up the green salsa.
5. Heat oil in a large saucepan. Once hot, use tongs to lightly submerge the tortilla in the oil until golden brown.
6. Wrap the chicken inside the tortilla.
7. Pour green salsa over the tortillas and serve with sour cream, guac, cheese and any other toppings you desire.
8. Enjoy your little slice of heaven!
This quick and easy recipe will have you ditching the cereal and toast for a meal your stomach and taste buds will thank you for!