Food
June 30, 2017

Semi Homemade Chicken Enchiladas

This semi homemade chicken enchiladas recipe is easy (duh!), tasty, doesn’t involve too much prep and I’m going to wage a guess and say it’s on the healthier side. Or least it is healthier then the real version of chicken enchiladas you’d get in a Mexican restaurant.

While I use a store bought enchilada sauce (mainly this one) you can always make your own. Recipes for the sauce are all over Pinterest (here’s the one I have saved on my own board that I have made before and it tasted like the real thing – I’m just too lazy to make it every time). Since this is a semi homemade recipe, go ahead and use a store bought version, just make sure it’s a version that doesn’t have too much sodium.

enchilada ingredients

The big key here to this recipe is to use prepared shredded chicken. You can use store bought shredded chicken but personally, I just do a little prep the day before, or earlier in the day. I stick 2 chicken breasts in a crock pot with lemon and salt. Cover the chicken in water and turn it on low for 3 hours. Let the chicken cool, then shred the chicken and refrigerate until it’s time to prepare the enchiladas.

prepped chicken

Otherwise, I generally follow the recipe on the back of the sauce but here are the directions I use:

  1. Preheat oven to 400 degrees.
  2. Wrap tortillas in plastic wrap. Microwave on high until steamy hot, about 30 seconds.
  3. Smear on some of the enchilada sauce on one side of the tortilla. Then, add a little cheese, chicken, and vegetables and roll it upenchilada prepenchilada prep 2
  4. Place side by side in an 8 by 8-inch baking dish or 9-inch pie dish, seam-side down
  5. Completely cover tortillas with remaining sauce and sprinkle with remaining cheeseenchilada going in to oven
  6. Put into oven right away and bake until bubbly hot, about 15 min.Enchilada done

Note: The recipe does call for corn tortillas, which I personally like, but since my family isn’t a big fan of the corn tortillas, I keep whole wheat around and used those instead. Also, you can adjust amounts based on the number of people you are feeding but know this recipe was for 2, just my husband and I.

Then, I served with side of roasted broccoli and that’s it!

Happy eating!

Semi Homemade Chicken Enchiladas

4

Semi Homemade Chicken Enchiladas

Ingredients

  • 2 chicken breasts, shredded
  • 4 - 6 corn tortillas (or I substitute with 4 whole wheat)
  • 8 ounces, or about 1-1/2 cups, shredded monterey jack or mild cheddar cheese (I use reduced fat sharp cheddar cheese)
  • 1/2 cup sauteed peppers
  • 1 package of Frontera Red Chile Enchilada Sauce
  • Optional: sauteed onion, about 1/4 cup

Instructions

  1. Preheat oven to 400 degrees.
  2. Wrap tortillas in plastic wrap. Microwave on high until steamy hot, about 30 seconds.
  3. Smear on some of the enchilada sauce on one side of the tortilla. Then, add a little cheese, chicken, and vegetables and roll it up
  4. Place side by side in an 8 by 8-inch baking dish or 9-inch pie dish, seam-side down
  5. Completely cover tortillas with remaining sauce and sprinkle with remaining cheese
  6. Put into oven right away and bake until bubbly hot, about 15 min.
http://lattesandlipgloss.com/semi-homemade-chicken-enchiladas/

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