Dinnertime at our house is a little nutty. After I get off work and pick up the kids from daycare, it is close to 6:00 before we get home. So, we usually make something quick and easy for dinner because there is so much to do in that short time before their 8:30 bedtime. We typically make something simple like wraps, tacos, throw together a quick pizza, or grill chicken breasts or steaks. I actually used to plan out our meals by the week, but that hasn't happened in a while! We aren't really a casserole family and I usually only use the crock pot on weekends since I'm gone so long each day during the week. I have decided that it won't kill me to cook one actual "meal" a week. As JR was planting, I thought I would treat him to enchiladas. We are a huge ethnic food loving family, and we hadn't had the opportunity to eat Mexican in quite some time. On a whim I decided to use what I had on hand to make some KILLER chicken enchiladas. Here is the recipe:
Sauce
- 1 Can Rotel
- 1 Can Diced Tomatoes with Roasted Garlic & Onions
- A Dash of Chili Powder
- A Dash of Paprika
Put in blender (I use NutriBullet) and liquefy
Chicken
- 5 Chicken Breasts
- 1 Package Taco Seasoning
Poach chicken breast in water. Reserve about 1/2 cup of broth. Shred chicken and put the reserved broth back in. Add taco seasoning. Simmer a few minutes.
Other
- 5 or 6 Flour Tortillas
- 2 pkg. Mexican Style Shredded Cheese (one pkg. for inside the enchiladas, one pkg. to sprinkle over the top)
- Jalapenos (if desired)
- Hot Sauce (if desired)
Assembly
Take each tortilla, fill with chicken and shredded cheese. Add hot sauce if desired. (I did for my husband and I, but not my kids.) Roll and place in pan. Top with sauce and sprinkle cheese over the top. Add jalapenos for garnish and flavor. Bake at 350 degrees until cheese gets bubbly brown.
Serve with a fresh green salad and black beans!
Enjoy!
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