Recipe by Ken Wallich

Not quite instant, but made from leftovers, and frozen or canned items, and still tastes great!

Prep Time: 15 minutes

Cooking time: 20 minutes

Ingredients

• 1/2 pound chicken (anything you’ve got in the freezer will work) cut into bite-sized chunks
• 1/4 onion, chopped (if you have it)
• 2 cloves garlic, chopped (if you have it)
• 1 small can chopped chilies (any kind)
• Additional ingredients if desired/available (chopped olives, jalapenos, beans)
• 1 cup shredded cheese (I used cheddar, use what you’ve got)
• 5-6 Tortillas (depends on the size of your baking dish)

• Sauce:
• 16 Ounces (or one can) chicken broth
• 2 Tablespoons oil
• 3 Tablespoons flour
• 3 Tablespoons warm water
• 4 Tablespoons red pepper (not hot)
• 1 Tablespoon hot pepper (if desired)
• 1 Tablespoon garlic powder
• 1 Teaspoon salt
• 1/2 Teaspoon cumin
• 1/2 Teaspoon oregano
• OR a jar/can of store bought enchilada sauce

Instructions:

• Chicken mixture:
• Saute onion over medium heat until translucent
• Add garlic, cook for 1 minute
• Add chicken, cook for 10-15 minutes, until cooked through
• Add can of peppers, if you have one

• Sauce:
• Mix together flour and water, and stir until fully blended
• Put dry spices and chicken broth in a pot, cook until warm, stirring to get any lumps out
• Whisk in flour/water until sauce thickens
• Cook for about 10-15 minutes on low heat

• Assembly:
• Set up an assembly line with Tortillas, sauce, chicken, cheese
• Spread 1-2 Tablespoons of sauce on tortilla (depending on size)
• Add chicken and cheese and any other ingredients
• Fold tortilla, put seam down in a greased baking pan
• Repeat until baking pan is full
• Cover enchiladas with remaining sauce
• Put remaining cheese over the top
• Put the pan in a 350°F oven for 20 minutes
• Remove and serve up. Top with cilantro, salsa, sour cream, avocado, if you’ve got ’em!