Quesadillas are a favorite dinner in our house, but unlike my boyfriend, a creature of habit, and routine, I like to try and change things up, or add new twists to old favorites. The easiest way to do that? How about some cheesy enchiladas? They’re just as easy, only take a few extra steps, and still affordable as a great family dinner. Not only is it delicious, but also provides lunch leftovers. You can of course also make this with raw chicken but as a busy NYC writer working several jobs, trying to fit it all in like everyone else, I rely a lot on half-prepared things. This probably stems from being raised by a single mom in Manhattan, who held sanctity in Sunday groceries at Zabars, and the art of heat and eat.
Now, in my own little family of two, it’s becoming increasingly important to me to not only make sure I make great, healthy dinners, but that they’re also both affordable and delicious. And though some of it’s changed, most of that stems from those meals my mom prepared for me. I knew a life of homemade mashed potatoes and store bought rotisserie chicken. Of wild organic rice, and cocktail shrimps. And me? I’m imparting some of that, and mixing in some of my own beliefs of what family dinner should be. It’s one part me, one part my mom, and all parts good intentioned, no matter the outcome.
1 pound chicken (shredded or raw – I got mine pre-cooked at Trader Joes)
1 bag Shredded cheese
1/2 cup chicken broth
1 jar salsa
5 cloves garlic
Whole wheat wraps (6-8 inches)
1/4 cup cilantro. 1/4 cup minced onion
Heat onion and garlic in a pan. Add chicken, 1/2 cup salsa and 1/4 cup cilantro.
Separately, put wraps in microwave for 10 seconds each.
Scoop the heated mixture down the middle the wraps, sprinkle with cheese. Amount is your preference. We like them extra cheesy here! Add them to baking dish seam down and spray cooking spray over lightly.
Pre-heat oven to 350 degrees and place in oven when ready.
Separately, mix 2 cups of salsa and 1/2 cup chicken broth in pot. Add salt and pepper, stirring occasionally.
Take out the enchiladas, and pour the mixture over them. Then top them evenly with more shredded cheese.
Bake for 5 more minutes until everything has melted.
Add shredded cheese to the top layer, covering the tray.
Top with low fat sour cream.