For those of you who tested out the Nacho Momma’s Enchiladas, and have left overs, you are in the right spot! For those who have no idea what I am talking about.. go to https://mycrazygreenlife.com/2016/08/17/nacho-mommas-enchiladas/ and check it out!
This recipe came to fruition after spending the weekend at our Lakehouse with a house full of teenagers. Exhausting, but packed with fun. Like so many busy families, by the time we packed up and headed home no one wanted to cook. I checked the fridge and nothing jumped out at me. I didn’t want to order anything on a Sunday night, nor did I feel like spending money on greasy , not so healthy food. Just like any other creative Mom, I broke out the leftovers and started getting creative! One thing led to another and this is what I came up with!
Step 1: Place the leftover Enchiladas into a food processer and pulse 2-3 times.
Meanwhile, warm up taco shells of your choice. I chose hard, but soft will work.
Step 2: Prepare your toppings as desired: lettuce, tomatoes, onions, cheese (if you need more) jalapeños, you know the drill.
As a side dish I prepared some “dressed up” white rice
Step 1: Cook organic white rice as instructed on package. I added the following spices to the water, before adding the rice.
- 1/4 tsp. cumin
- 1 tbsp. cilantro seasoning
- 1/2 tsp. black pepper
- 1/2 tsp. red pepper flakes
Cook for about 20 minutes and this will be a great addition to your Tacos! Enjoy.