Here in the House of Frog, we are big lovers of Tex-Mex. Tacos, burritos, nachos, fajitas, quesadillas: you name it, we never met a Mex recipe that we didn’t like. I’ve even been known to make my own tortillas. But our hands-down favourite is chicken enchiladas. We have them at least once a month.
I use Old El Paso’s enchilada kit and slow-cook the chicken in the crock-pot, and then come dinner-time it’s a simple matter of assemble, bake and fling together some salad.
Anyway, last month I did them up as usual, and the next day when I looked at the leftover chicken, I thought “Nah, I don’t really want this as-is…” So I threw in a tin of beans, some chicken stock, and a couple of handfuls of frozen corn niblets.
Soup! Tangy with tomatoes, zingy with capsicum, chunky and filling with beans and corn and chicken and mushrooms. What’s not to love?
I did it on purpose this time, making extra chicken so
I’ll have enough for several days worth of lunches.
Happy happy joy joy.