One night company was on their way over and enchiladas were on the menu, however I discovered Dan had used the last of the beef a few nights before, when I was at a meeting. I did have tons of chicken though, so I got a bit creative and the result was BETTER than our usual beef enchiladas!
This is now my go-to meal for bringing people - new moms post-baby meal, fresh out of hospital, etc. It freezes well, if needed, is filling, and easy to adjust the amount I make to the family that needs it. I can feed 2 or 20 - just make a larger batch. If I am bringing more than one meal I usually whip up some taco soup as well since the add-ons for that (tortilla chips, cheese, sour cream) are the same as the enchiladas.
The recipe below makes about 6 enchiladas - which was perfect because this meal was for first-time parents and only needs to feed 2 adults.
3 boneless skinless chicken breasts
Pace Picante Salsa
1 lb shredded cheddar (or Mexican blend) cheese (more or less depending on your preference)
1 can pinto beans, drained and rinsed
1 can mild red enchilada sauce (when making meals for others it is safest to go mild and let them spice it up)
flour tortillas - fajita size (taco size are too small to stuff it all in and corn ones will break apart - however if the meal is for a gluten free family, go ahead and use corn - and check the seasoning for gluten too)
I prefer to cook up my chicken in the crockpot - high for 3 hours - because it shreds nicely and I can attend to other tasks. Stir in seasoning, lime juice, and salsa. I buy a large taco seasoning from Costco so I can't really tell you the measurement, usually I taste test. Just a hint of lime! Add a small amount of water if it is too dry and the seasoning isn't fully mixed in.
This chicken can be used for so many dishes -or chicken tacos. Make a large batch and freeze while you're at it! Add onions if they are your thing. My kids won't eat them.
Add a spoonful of pinto beans to tortilla, spread some chicken on and top with cheese. Roll up. Repeat.