Chicken Enchilada Bake

This recipe today is one of those store cupboard recipes that you can make up very easily when you have some meat leftover from a roast chicken or a roast turkey.  It uses things I normally always have in my cupboard.  Yes, as a North American I do keep mexican style ingredients at the ready.  I do love Tex-Mex food.

This is a recipe which I adapted from one I discovered on Pinch of Yum . It looked really simple and like something we would both enjoy, plus it used ingredients that I always have in the cupboard.  Refried Beans, enchilada sauce,  and corn tortillas.  Other than that you only need cheese and cooked chicken.

I always have chicken breasts in the freezer and it’s very easy to poach a couple when I need them.  I simply put them in a saucepan and cover them with water, bring it to a boil and then simmer them until they are cooked through.  They always end up tender and moist and ready to use in a recipe just like this.

I used 30% lower fat cheddar cheese for this.  Strong cheddar in a white and an orange for colour.   It worked really well together.   The refried beans were really nice in them as well.  I also used low fat refried beans, and corn tortillas.  I used El Paso Enchilada Sauce.

It was really delicious!  Simple to make.   Economical and as it turns out not that caloric,  especially if you use lower fat cheese.   You could also make your own enchilda sauce from scratch if you were so inclined.

Garnish with sour cream and sliced spring onions.

(Nutritional values based on regular ingredients not low fat ingredients.   If you use low fat ingredients the fat content will be considerably lower.  I served a salad on the side.

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The English Kitchen
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