When I was a teenager, I wasn’t a big fan of Mexican food. At home, I would eat ground beef tacos and taco salad. If I went to a Mexican restaurant, the only thing I would ever order was a cheese quesadilla (which someone once pointed out was a Mexican grilled cheese sandwich). Thankfully, now I really like Mexican food and have a lot more options at home and when we go out!
We usually eat Mexican food at least once or twice a week at home. We have beef and chicken tacos, fajitas, chimichangas, pork green chili, quesadillas, nachos, taquitos, and these enchiladas. These are a great weeknight meal because they’re quick, easy, and delicious. Granted, these aren’t super healthy, but you could substitute low-fat cheeses and help it along.
I used to use rotisserie chicken for this meal, but I’ve been buying chicken breasts in bulk and freezing them. So now I just boil one or two breasts for about 20-30 minutes and then cut it up into very small pieces (usually quarter inch or so). If you like your Mexican food more spicy, add more chili powder or use hot chilis instead of mild; you could even add a jalapeno. You can change up this recipe to use what you have in your pantry and make it perfect for what your family will like.
Weeknight Chicken Enchiladas
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Makes 6-8 enchiladas
2 cups diced chicken
1/2 teaspoon chili powder
1/4 teaspoon salt
4 ounces cream cheese, softened
2 cups cheddar cheese, shredded
Two 4-ounce cans of diced mild green chilis
Two 10-ounce cans of mild green chili enchilada sauce
6-8 tortillas
Additional 1/2 cup cheddar cheese
To make the filling, combine chicken, chili powder, and salt in a large bowl. Then add cream cheese, cheddar cheese, and green chilis. Stir until well combined. Spread 1/2 cup of filling in the middle of each tortilla and roll up.
In an oiled 9x9 pan, pour 1/2 cup of enchilada sauce on the bottom and spread it around. Place filled tortillas in pan seam side down. Pour the rest of the enchilada sauce over the top. Cover with aluminum foil and bake at 350 degrees for 20 minutes. Uncover, top with 1/2 cup cheddar cheese, and bake uncovered for 10 additional minutes until bubbling.
A She Makes and Bakes recipe
We usually eat Mexican food at least once or twice a week at home. We have beef and chicken tacos, fajitas, chimichangas, pork green chili, quesadillas, nachos, taquitos, and these enchiladas. These are a great weeknight meal because they’re quick, easy, and delicious. Granted, these aren’t super healthy, but you could substitute low-fat cheeses and help it along.
I used to use rotisserie chicken for this meal, but I’ve been buying chicken breasts in bulk and freezing them. So now I just boil one or two breasts for about 20-30 minutes and then cut it up into very small pieces (usually quarter inch or so). If you like your Mexican food more spicy, add more chili powder or use hot chilis instead of mild; you could even add a jalapeno. You can change up this recipe to use what you have in your pantry and make it perfect for what your family will like.
Weeknight Chicken Enchiladas
Print this recipe
Makes 6-8 enchiladas
2 cups diced chicken
1/2 teaspoon chili powder
1/4 teaspoon salt
4 ounces cream cheese, softened
2 cups cheddar cheese, shredded
Two 4-ounce cans of diced mild green chilis
Two 10-ounce cans of mild green chili enchilada sauce
6-8 tortillas
Additional 1/2 cup cheddar cheese
To make the filling, combine chicken, chili powder, and salt in a large bowl. Then add cream cheese, cheddar cheese, and green chilis. Stir until well combined. Spread 1/2 cup of filling in the middle of each tortilla and roll up.
In an oiled 9x9 pan, pour 1/2 cup of enchilada sauce on the bottom and spread it around. Place filled tortillas in pan seam side down. Pour the rest of the enchilada sauce over the top. Cover with aluminum foil and bake at 350 degrees for 20 minutes. Uncover, top with 1/2 cup cheddar cheese, and bake uncovered for 10 additional minutes until bubbling.
A She Makes and Bakes recipe
