Stacked Chicken Enchiladas (Short-Cut Version)

serves 4

Ingredients:

  • 8 corn tortillas, lightly fried
  • 1 package dehydrated refried beans (or 1 can), prepared according to package
  • 2 c leftover roast chicken, finely chopped
  • 1 1/2 c shredded cheddar or monterey jack cheese
  • 1 cup of your favorite organic salsa
  • 4 eggs, individually fried over easy

Instructions:

  1. Heat 1 T salsa in a medium skillet over medium-high heat. Add chicken and heat thoroughly, about 2 minutes.
  2. Spread 2-3 T beans over 1 corn tortilla.
  3. Layer 1/4 c of chicken over beans.
  4. Lightly sprinkle cheese over chicken.
  5. Cover with 1 tortilla. Repeat steps 2-4.
  6. Top stack with 3 heaping T of salsa.
  7. Heat in microwave to melt cheese.
  8. Top with fried egg.
  9. Repeat steps 2-8 for each serving.
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