Ever have a couple ingredients you’ve been wanting to use, a fridge of leftovers, and a dinner to make? Yup. We’ve all been there, haphazardly throwing things together and hoping for the best.
Sometimes it flops, but other time, it works oh so well. Luckily, Sunday night was the latter.
I had a hard time naming this recipe. In fact, I didn’t measure ingredients or have much of a plan when I started. Whenever I decide to make it again, I’ll be sure to update with real measurements. Actually, I’ll also be doubling the recipe!
I know the pictures don’t do it justice, but if I had known it would be so tasty, I would have retrieved the better camera!
Kitchen Sink Enchilada Tacos (serves 2-3)
Ingredients
- 2 small/medium chicken breasts, cut into large chunks
- 1 TBS olive oil
- 1/2 medium yellow onion, diced
- 2 jalapenos, diced
- 8 oz frozen spinach, defrosted and drained
- 1/2 can diced tomatoes with juices
- 4 or 5 chipotle peppers, diced
- 1-2 tsp cumin
- shredded cheese to your liking (I used about 3/4 cup lite Mexican blend)
- 5 small wraps, TJ’s Reduced Carb tortillas are perfect
Directions
- Bring a medium pot of water to boiling. Add chunks of chicken and boil until thoroughly cooked, approximately 15 minutes. You can do this while defrosting your spinach or chopping the vegetables.
- Heat oil in a pan on medium, and add onion. Cook 3-4 minutes, and add jalapeno. Continue cooking until vegetables soften. Add the spinach, diced tomatoes, chipotle peppers and cumin. Stir and let simmer on low or medium-low.
- Once chicken has cooked through, remove it from the pot and shred or cut it into small pieces. Add the chicken to the veggie pan.
- Although I baked my wraps in a square Pyrex dish, I think these would be just as good simply wrapped as soft tacos. They’re not saucy enough to justify baking, but I happen to think most things taste better out of the oven. Don’t forget the cheese!
By the way, these were the two fun ingredients I wanted to use. One is from TJ’s, and one isn’t. Both are friggin’ amazing. Yup, I think I’ll double this recipe next time I make it.
- What was your last kitchen sink meal?
