Skip to main content

Chicken Enchiladas


The first recipe I ever made up on my own came from a craving I was having for chicken enchiladas.  This was a while before I really got into cooking.  I was craving these enchiladas from a restaurant I loved and wondered how they made them taste so good. So one boring day, I decided to try the crazy idea I had of how they might do it and to my pleasant surprise, it turned out quite nice!  This recipe is by no means gourmet or authentic, but I have to say it does get some great reviews when I make it for other people.  It's a pretty quick and easy recipe, not many ingredients and certainly no complicated ingredients.  It's a good, comforting supper that is crowd pleaser.  Get creative with the toppings.  I like sour cream, tomatoes and maybe some guacamole (see Superbowl Guacamole post for recipe).  Serve this with Spanish rice and tortilla chips, and you've got yourself a Mexican fiesta!  Ole!

Chicken Enchiladas

1 pound boneless, skinless chicken breasts, cut into fourths
1 package tortillas (you'll need about 6 to 8 depending on size - use fajita size or burrito size)
1 package shredded cheese
1 can enchilada sauce
1 package taco mix (or make your own blend with cumin, garlic powder, onion powder, and chili powder)
assorted toppings of your choice

In a large pot of boiling water, simmer seasoned chicken breast pieces for about 10 minutes or until just under cooked.  Drain water and shred chicken pieces with two forks.  Place shredded chicken in bowl and sprinkle with taco seasoning mix and add about 1/4 cup water or enough water to make a moist marinade.  Let chicken marinade about 2 hours. 

Preheat oven to 350.  Spray a 9x13 inch baking dish lightly with cooking spray.  Place about a tablespoon or two of enchilada sauce on bottom of dish.  Put about a good handful of chicken in the center of a tortilla.  Don't overfill because you need to roll it without it spilling out.  Sprinkle cheese on top of chicken and roll tortilla.  Place tortilla seam side down in baking dish and repeat with remaining chicken mixture and tortillas.  Pour enchilada sauce over enchiladas and bake for 15 minutes.  Sprinkle cheese on top of each enchilada and bake another 5 minutes until cheese is melted on top.  Top with assorted toppings. 
Labels:

Comments

Post a Comment

Popular posts from this blog

Autumn Lovin'

Yes, I realize that we are almost half way through September and I have yet to publish a post for this month.  My apologies.  To make up for it, I have a double post of good fall recipes for you.  Here you go: Fall. I love it for so many reasons. The first reason being how everything outside is so beautiful. Trees are dressed in brilliant shades of warm colors. I love the crisp air. I love pulling out the sweaters and jeans. I love tailgating. There are so many wonderful things about fall, I haven’t even gotten to the food yet! I absolutely love fall foods. Low and slow stews, caramel apples, mulled cider, warm donuts…I could go on but I’m afraid I’d drool all over the keyboard.  What do you love most about fall? Game Day Cookies So here are the ingredients: first cool weather of the year, first weekend of college football and your husband is hosting a poker party. What does that add up to? Baking of course. I decided that those ingredients were the pe...
3 comments
Read more

Anniversary Trip 2010

Rome Wednesday/Thursday March 3-4 We start our journey at 9:30 in the morning at Grand Rapids airport.  From there, it is off to Cincinnati, then to New York.  At 5:00 pm we are in the skies en route to Rome.  We land at 8am Roman time.  After a short train ride, we arrive to our hotel, in the rain and check in.  We change, freshen up and go out to explore the area near our hotel and grab lunch.  We stop in a little deli which serves panini and made to order pizza.  Gelato was also on my mind and oh...how to describe such creamy, rich decadence?  It was pure heaven.  We were in Piazza Barberini.  Luckily, the rain stopped and we were free to roam Rome.  Jet lag quickly set in for me.  We found our way to the Pantheon and walked in.  It was amazing.  It still didn't quite sink into me yet that we were actually in Rome.  We decide to head back to the hotel for a quick nap before we went out for dinner...
3 comments
Read more

Upper Peninsula Trip 2022

I have had a few friends ask me for the itinerary of our UP trip, so here it is! Tahquamenon Falls Tuesday, June 14 We left early morning and made our way up to the UP.  We crossed the bridge and had lunch in St. Ignace.  We continued on to Paradise, Michigan to see Tahquamenon Falls.   We started with the lower falls. I was under the impression that there were 2 falls: one smaller one and one larger one, but that is not the case. The lower falls are made up of several hiking trails and quite a few areas with different waterfalls.  We would walk the trail, come up to a fall and stay a bit.  For most of the falls, you can get close or even get your feet in the shallow parts of the water.   The upper falls has the larger, most recognizable falls.  You walk a short path to a deck area that gets you pretty close to the edge.  Its a beautiful view, and you can feel the mist that comes up from the falls.  There are also trails to get a mo...
1 comment
Read more