Nacho Chicken Enchiladas
I made these while I was a long term substitute for a third grade classroom. Six weeks of being the teacher to 32 kids. It was interesting considering I’ve never taught that age group. Originally I thought I would hate teaching them but by the end I learned it wasn’t so bad. The nightmares from my student teaching sixth graders didn’t return. I made a pan of these and froze the left overs, they were an easy grab and go lunch for those mornings when I needed something quick!
I used my fantastic nacho chicken that I had as leftovers. This recipe bloomed due to a necessity to use up my leftovers.
I’m teaching kindergarten this Fall and I think I’m going to need some of these to get me through the school year. Do you have any freezer meal ideas you could share? I’m going to need some soon.
NACHO CHICKEN ENCHILADAS
FILLING:
4 cups nacho chicken
2 cups black beans
2 peppers, your choice
3 cups pepper jack cheese, split in half
8 whole wheat flour tortillas
Preheat oven to 350 degrees.
Place tortilla on 9×13 pan, fill with nacho chicken, black beans, peppers and pepper jack cheese. Continue until all tortillas and filling are gone. Top with remaining cheese and peppers. Cook for 15-20 minutes or until cheese is slightly brown.
Top enchiladas off with fresh cilantro, sour cream, or guacamole.
