I really wanted to call this dish enchiladas, but with no actual enchilada sauce, that just seemed like false advertising! Easy Weeknight Chicken and Salsa Tortillas is much less deceiving. No matter the name, these babies went from idea to plate in no time flat and were given a thumbs up by myself and the hubby.. which isn’t always an easy feat!
I LOVE mexican style cuisine. taco meat is my go- to whether it be chicken, beef, or venison because it is so versatile and can be enjoyed a number of ways. A batch of venison taco meat can be used in a tortilla with cheese, sour cream, and salsa for J and also in a big ol’ taco salad for myself.
Picture my Monday night:
It’s 730, baby is asleep, I had just finished a workout and I am trying to think of something easy to whip up before J gets home from doing bids. I have shredded chicken in the fridge so naturally I think TACOS!!! Then I remember that I made those last week.. and the week before.. any probably a week or two before that.
This easy weeknight chicken and salsa tortilla recipe is sooo simple and fast. With a spread of chopped veggies and toppings, this dinner can be individualized to please everyone in the family!
To make this a seriously quick and easy meal, I made my shredded chicken over the weekend. I plopped about 2# of rock solid frozen chicken breasts into my electric pressure cooker, added some salt and pepper along with a cup of water. Just 20 minutes on high pressure and I had perfectly cooked chicken that shredded beautifully!
Easy Weeknight Chicken and Salsa Tortillas
A simple shredded chicken "enchilada" that can be whipped up in no time on a busy weeknight and enjoyed by the whole family!
Preheat oven to 350 degrees. Prepare a 8x8 pan with cooking spray. If using precooked shredded chicken, add chicken to a pot over medium-low heat to warm. If using freshly cooked, shredded chicken (still warm) mix in a medium bowl.
Add salsa verde, black beans, chili powder,cumin , and green chilis (if using) to chicken, mixing well.
Warm tortillas in the microwave, covered in a damp paper towel for 20 seconds or until soft and pliable. Place 1/3-1/2 a cup of chicken mixture into each torilla and roll up, leaving the ends open. Place tortillas in pan.
Pour Jar of salsa on top of the tortillas. Place in oven and bake for 3o minutes or until edges of tortillas are browned and crispy. If desired, add shredded cheese and place back in oven for 2-3 minutes or until melted.
Prepare desired toppings while tortillas are in the oven, see recipe notes for suggestions.
TOPPINGS!: This is the fun part where everyone in the family can make this dish their own. Might I suggest: shredded romaine, chopped peppers (green, yellow, red, orange, even jalapeno for some kick!), red onion, avocado, tomato, sour cream or plain greek yogurt, salsa. I used mango salsa- If you have never tried a sweet salsa, I highly suggest doing so. There is something about spicy sweet fruit salsa on top of these enchiladas that just hits the spot!