We Have Another Winner! A Whole Lotta Chicken Enchilada Flatbread!

Hi kids!  Since the beloved is not a huge fan of Mexican fare, we rarely try anything other than some form of chicken fajitas on the homefront. I decided, however, to step out on a long, skinny, shaky limb and try this recipe that I found for "Skinny Chicken Enchilada Flatbread" on Pinterest...where else?

I changed very little, but mine is probably a bit higher in fat content, due to the fact that I used canned, shredded chicken and regular Kraft Queso Quesadilla cheese rather than any low-fat version. I also omitted the white onion, because my beloved is NOT a fan of onions and instead I just sauteed approxmately TWO green onions to add the onion flavor without going overboard. I also omitted the jalapeno, after much thought, because really, the green chiles combined with the enchilada sauce were enough heat for our wimpy palates. 

Let's face it, I am not a professional cook or chef and I do not own a professional-grade cutting board or cutting apparati, therefore, when I hand-chop cilantro, it looks abused and not all lovely like the kind you see chopped up on television. Sorry. It's still cilantro, it's still fresh and it's still chopped. It gets cooked, appearance is not top priority!  I did set a bit aside for garnish, though, along with some of the green tops of the green onions. 

In order of appearance and completion, I give you step by step photos. How lovely, right? 

Make sure you thoroughly drain the chicken (if you used canned) and skim off any visible chicken fat.

When adding the enchilada sauce to the skillet, I only added 1/2. I save the rest for constructing the flatbread.

I had sauce left over even after spreading it over the flatbread, which is much narrower than this picture would have you believe!

I only used 1/2 the enchilada/chicken mixture on this flatbread. I had enough left over to make myself a tortilla filled with it the next day and then after that, another flatbread the next night.

I think I used about 1 cup of cheese. You can go either way.

Here it is, right before cutting and serving. I'm getting hungry just looking at it!

So, much to my total shock, my beloved RAVED about this!  I think he said he loved it at least 5 times during the course of eating it. That's why I made him another one the next night. This from the guy who doesn't like Mexican cuisine.  Go figure.

It was rather tasty, I must admit.  And it really didn't take more than 20 minutes to put it all together.  I made the chicken stuff ahead of time, then assembled and baked the flatbread right before he got home. Easy stuff.

Easy is good.

You want spicier?  Get a non-mild enchilada sauce and add the jalapeno or an even spicier pepper varietal. Your stomach lining to do with as you wish, right?

So, if you want something quick and at the same time delightful, give this one a go.

You'll find the complete recipe here:

Want some more winning ideas?  Check these out: 

All recipes tested and approved (or rejected) by me and my beloved! 

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