Chicken Enchiladas
These chicken enchiladas are simple and delicious and the perfect meal for the family. From start to finish, you will be eating enchiladas in less than an hour! When the option of going out to eat comes up in our family the top choice is always – Mexican. Who doesn’t love chips, queso, salsa, tacos and enchiladas; not in that order of course. Oh, what about chimichangas — major heart eyes, yum! You just can’t go wrong with any of it.
Every bite of these enchiladas is flavorful and they are kid friendly. First, a few side notes. You can double this recipe if you are feeding a crowd or make extra because who doesn’t love left overs. This meal can go in the freezer as well. When making this, I like to use rotisserie chicken but you can place 3 chicken breasts in a crock pot for a few hours with some water and shred with two forks to use when ready. If you have any beef and cheese lovers you can cater to them and adjust this recipe however you prefer. Now let’s get started!
INGREDIENTS
avocado oil (or any oil you prefer)
1 onion (chopped)
1-2 garlic cloves (minced)
8oz can tomato sauce
chicken broth
shredded chicken
chili powder
cumin
oregano
1 1/2 cans of red enchilada sauce
shredded cheese
5-6 tortillas (corn or flour)
For garnish – scallions, cilantro, sour cream, shredded lettuce
HOW TO MAKE CHICKEN ENCHILADAS
Preheat your oven to 400 degrees. In a medium sized skillet, sauté onions and garlic until soft and translucent. Add in tomato sauce, chicken broth, shredded chicken, chili powder, oregano and cumin and simmer until the sauce reduces. Remove from heat. Spray your 9×13 baking dish with cooking oil. Line up your tortillas on the counter and fill them with 1/4 cup of mixture. Roll them up and place them seam side down in the dish. Once you have all of your chicken enchiladas made, pour the enchilada sauce over top. I use about 1.5 cans of sauce, you don’t want them to be drenched but you also don’t want them to be dry. Sprinkle on some cheese, place foil over top and pop them in the oven for 20-23 minutes. Once they are hot, take them out and garnish with whatever toppings you prefer. We like to use scallions, cilantro and sour cream. This recipe is budget and kid friendly.
Recipe Below! Enjoy!
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