Chicken enchiladas, rice, and spicy beans

Tired of taco night? Of course not! But here is an easy Mexican change-up.
Tonight we made chicken enchiladas, tomato-y rice, and spicy black beans. To make things really easy I used precooked chicken breast strips that I shredded (a rotisserie chicken from the grocery store works well, too), bottled salsa verde, and canned black beans.

First I made a mixture of beans, frozen corn, canned tomatoes with chiles, onions, garlic powder, cumin, cilantro, salt, and sriracha. The bean mixture plus the shredded chicken, and 2 teaspoons of salsa verde go in softened corn tortillas. Roll up the tortillas and place them in a baking dish seam side down that already has some salsa verde in the bottom. Finish with more salsa verde on top. Bake in the oven for 20 minutes at 375F.

John had made rice earlier in the day. Since we will be using it for multiple dishes this week, he made a lot. I heated a portion of rice up with some riced cauliflower, tomatoes, and sriracha. The beans were already made.

This is a nice change from tacos and you can make it with a variety of proteins from tofu or beans to lamb or beef!