Shredded Mexican Chicken for Enchiladas

This is my go-to chicken recipe for quesadillas/enchiladas. The original recipe is from here but my husband likes a little more spice to it so I edited it accordingly. Although I’ve never tasted it, I’ve had some true Texans say that they really enjoyed the flavor – so I am trusting them.  🙂



Black Bean, Kale and Corn Enchiladas with Fresh Corn Salsa

Whenever I make enchiladas I try to make some with shredded chicken so that my husband isn’t forced to eat vegetarian 100% of the time. I like the spicy black beans and pinto beans (yay for protein!) countering the sweet bursts of corn. Leftovers work well for tacos / fajitas. This recipe serves 8-10 people.