We make these simple, lighter chicken enchiladas fairly often; they come to together quickly for a flavorful dinner, and the honey loves them for leftovers the day – or two – after. I’ve hesitated to write about this dish for Swoon, only because I don’t particularly follow a strict recipe and the ingredients tend to change slightly each time, depending on what we have in the pantry.
I’ve experimented with homemade and store-bought enchilada sauce. Corn and flour tortillas. If we have green chilis on hand, I add those for some extra heat. Or sauteed red peppers and onions, which gives the dish bold fajita-flavors. I love that it’s so adaptable and easy to throw together for a weeknight dinner; I can adjust the quantity for just the two of us – or to feed a crowd – with the same delicious results.