Chicken Enchiladas

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During the busy days before Christmas, making dinner is the last thing on my mind.  I find that when I spend the day with “Holiday Baking”, I am remiss about making the evening meal.  Chicken Enchiladas out of the freezer with rice and a salad takes the stress out of a busy day.

This is my “go-to” Mexican dinner and not only do the Grandgirls love it, but so does my daughter-in-law.  She follows a fairly strict paleo diet, but she will go off of her diet for this.  It is easy to make and can qualify as comfort food.  I usually double the recipe, especially if I am feeding the entire family.  But I also double it so that I can freeze a tray to eat later.

I buy a large quanity of chicken breasts when they are on sale, baking or poaching them to be shredded specifically for this recipe.  I freeze the cooked chicken so that I nearly always have a stash ready.  I have several favorite recipes that call for cooked chicken and it is much easier if I have it on hand.

Chicken Enchiladas
Print Recipe
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
15 Minutes 50 Minutes
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
15 Minutes 50 Minutes
Chicken Enchiladas
Print Recipe
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
15 Minutes 50 Minutes
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
15 Minutes 50 Minutes
Ingredients
Servings: People
Instructions
  1. Cook the chicken in advance and shred. Broasted chicken from the deli at the grocery store could be used as well.
  2. Saute the onion in the olive oil until tender. Add the shredded chicken, 1/2 cup of the cheddar, picante sauce, cream cheese and cumin. Cook over low heat until the cheeses are melted and the ingredients well combined.
  3. Spoon about 1/3 cup of the mixture onto each tortilla and roll up. I heat the tortillas slightly in the microwave to make them easier to roll without breaking.
  4. Place the rolled enchiladas in a 9 x13 baking dish. Drizzle with the taco sauce and sprinkle with 1/2 cup of the cheddar cheese.
  5. Cover the dish loosely with foil and bake at 350 degrees for 15 minutes. Uncover and allow to bake an additional minute or two.
Recipe Notes

This is a great recipe when vacationing at a time share as well.  The ingredients are readily available and the preparation is quick and easy.  The entire family enjoys and when served with a salad, and guacamole everyone is happy.

Just a note for those who have a kitchen when on vacation.  Plan your meals and pack your spices.  I use the zip lock snack size baggies and label the spice.  The last thing that you want to purchase on vacation is all the spices you need in your cooking.

 

 

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