Weeknight Chicken Enchilada Recipe

Get rid of your leftovers with this quick and super simple enchilada recipe!

Easy Quick Recipe

Part of my meal preparation during the weekend is to cook my meat and rice that I plan on using during the week. So I'll cook large quantities of chicken, ground turkey or steak to use for meals throughout the week. I would call this semi-meal-prep. I don't like to reheat vegetables so I'll pan fry vegetables for that night and just add in the meat and rice to warm it up. However, sometimes chicken rice and veggie bowls get a little repetitive. The other night, I looked in the fridge and found that I had all of the ingredients to make a very quick chicken enchilada meal and served it with Cilantro Lime Cauliflower Rice and it was perfect after a long day! It's also perfect if you're looking to clear out some leftovers! Add those inside too!

Here is what you need:


Ingredients

  • Shredded Chicken - for this batch I had a breast and a half shredded and it made five very large enchiladas
  • Green Chiles
  • Red enchilada sauce - for the five I made, I only needed one can
  • Shredded Cheese
  • Flour Tortillas (or corn if you prefer)
  • Green Salsa

Other ingredients that would be yummy add-ins:

  • Black olives
  • Black beans
  • Grilled corn
  • Softened cream cheese

Here is what you do:

  1. Preheat over to 375 degrees
  2. Get 8x8 inch pan and pout a couple of tablespoons of the enchilada sauce on the bottom of the pan to prevent the enchiladas from sticking
  3. Mix in 1/2 of a cup of green salsa for every two chicken breasts your using along with two spoonfuls of the green chilies with the chicken. (This is where you would add in the other yummy ingredients as well)
  4. Place a couple of spoonfuls of mixture on the top third of your tortilla. Roll the larger end around so all the filling is automatically covered up and protected so it doesn't fall out and place in sauced pan, seam side down
  5. Repeat until pan is full
  6. Cover enchiladas with the remainder of the sauce on top of the enchiladas
  7. Cover with cheese - as much as you want and whatever kind you want! Pepper jack cheese, cheddar cheese, there is no bad cheese here
  8. Cover with foil and put in the oven for 35-45 minutes until cheese is melted and center is warm. Uncover for 5-10 minutes at the end to get a crispier cheese topping

Comment below what your favorite add-ins are for enchiladas! 
Happy Eating!
-A

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