Easy Cheesy Chicken Enchiladas

by Greis on June 30, 2011

in Nourish

Growing up, sitting down to a family dinner was a rule that my mom enforced a lot.  It was the only time that we (my parents, my brother and I) had together as a family to discuss our days and what was going on with school, work or life in general.  Our family dinners were usually easy recipes, as both my parents worked out of the home, things that could be prepped and ready in less than an hour.

My favorite family meal was a Tex-Mex dish called Cheesy Chicken Enchiladas, that my mom made once or twice a month.  From start to finish this dish, paired with rice and re-fried beans, is ready in about an hour.  It’s a meal that my brother and I still come home for as often as my mom will make it.

Recipe: Cheesy Chicken Enchiladas

Ingredients

  • 12 – small/medium tortillas
  • 2 – pounds boneless/skinless chicken breast
  • 1 – 10 oz. cans of enchilada sauce
  • 1 – packet of taco seasoning
  • 1 – package of shredded Mexican Style cheese
  • 1/2 – small onion, diced
  • 1/4 cup water
  • sour cream (optional)
  • butter/margarine
  • non-stick cooking spray
  • foil

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut chicken breast into 1 inch pieces
  3. Add butter/margarine (enough to grease the bottom) to frying pan and then add the chicken pieces.  Cook over medium/high heat until no longer pink
    Misc. Pictures 009
  4. Add 1/4 cup water to pan of chicken and then add the taco seasoning packet.
  5. Mix well and let simmer for 10  minutes on medium heat.
    Misc. Pictures 018
  6. Remove from heat and add onions to chicken mixture.
  7. Spray bottom of baking pan with non-stick cooking spray.
  8. Spoon chicken mixture into tortilla, fill with as much chicken as desired.
    Misc. Pictures 020
  9. Roll tortilla and place in baking pan seam side down.
    Misc. Pictures 022
  10. Continue process until entire chicken mixture is used.
  11. Pour entire can of enchilada sauce evenly over enchiladas.
  12. Spread entire package of shredded cheese over top of enchiladas.
    Misc. Pictures 027
  13. Cover pan with foil.
  14. Bake at 350 degrees for 25 minutes.
  15. Remove from oven, top with sour cream and serve.

Preparation time: 25 minutes

Cooking time: 25 minutes

Number of servings: 12

This dish can be made healthy by substituting wheat tortillas and low-fat/no-fat sauces and cheeses.

Did you have a favorite meal growing up?

Greis (pronounced Grace) is a single, 30 something, Texas girl with an iPhone addiction. She loves her hometown Houston sports teams, Astros Baseball & Texans Football! When she’s not working as an inside sales analyst for a local manufacturing company, you can usually find her on the internet, watching trashy reality television or snuggling her niece, Audrey.  In her spare time she enjoys a good chick flick, reading teenage vampire books (the sparkly kind) and dreaming about what life will be like when she finally wins the lottery. You can read more from Greis on her blog, Amazing Greis.

Crystal June 30, 2011 at 7:27 am

This sounds AMAZING! Im totally no cook (the only thing I can make is spicy sausage alfredo) but Im sooo gonna try this! I cant wait

Greis June 30, 2011 at 9:13 pm

Let me know how you like it!

Nellie June 30, 2011 at 9:31 am

That looks crazy yummy and I can’t wait to try it! Thank you for sharing what looks like a very delicious meal!

Greis June 30, 2011 at 9:13 pm

You’re welcome. Let me know what you think.

Daisy June 30, 2011 at 9:36 am

Yum!!

Rachel June 30, 2011 at 10:42 am

Yay! Thanks Greis! I love enchiladas, but every time I try to make them I end up going to bed hungry. This seems like a recipe even I can follow.

My favorite meal growing up (& still) is turkey breast with mashed potatoes, mac & cheese and kale. And don’t forget the bread warm from the oven. I can still remember the little thrill I’d get whenever we had that meal because I knew my mom made it especially for me.

Greis June 30, 2011 at 9:14 pm

It’s so good! I have no doubt that you will love this and not go to bed hungry.

Iva @ This Side of Perfect June 30, 2011 at 11:01 am

This also works by layering the tortillas. As soon as I found out it worked just as well, I stopped rolling them; too much work.

Greis June 30, 2011 at 9:15 pm

How do you do that?

Would it be tortillas on the bottom of the pan/baking dish, chicken mixture, cheese, repeat? May have to try it!!

SwingCheese June 30, 2011 at 1:17 pm

This looks yummy, thanks for sharing!! And when I was growing up, my favorite meal was bbq ribs and rice. Apparently, when I was about 3, I went through a phase where this was all I would deign to eat, and my mom ended up fixing it about once or twice a week. Which she reminds me of now that my son is going through his “picky” phase.

Greis June 30, 2011 at 9:15 pm

I love ribs!!!

Kutusha June 30, 2011 at 10:20 pm

Sounds yummy! I might try it as soon as my pregnant sickness receeds a little.Hopefully my poor boyfriend wil enjoy a hot meal soon and I think your enchiladas might be it ;-)
My favorite meal growing up was spaghetti and meatballs. Thanks for the recipe

elizabeth July 3, 2011 at 4:36 pm

Cooking this for dinner right now, with asparagus and squash as sides. I added spinach to your recipe, and it looks great! Coming out of the oven in about 15 minutes . . .

Trisha July 7, 2011 at 10:40 am

We have a similar recipe in our family but we substitute the red sauce with the green chile enchilada sauce and we also add a little whipped cream cheese in the tortilla with the chicken. We cover with the green chile sauce and with cheddar cheese galore and bake the same way. We serve it up with yellow rice and stuff our faces.
We only have this about once every month since it’s a calorie killer, but OMG it’s good.
Never tried them with red sauce. Going to check it out now that I ahve recipe. Thanks!

Elizabeth December 28, 2011 at 8:37 pm

Juat put it in the oven! Can’t wait to eat it!!

My only question: I got corn small tortillas (I don’t like flour tortillas for enchiladas). My “rolls” kept breaking & falling apart. I tried putting toothpicks in just until I put it into the oven & that really didn’t help… Any advice? I saw the comment about layering this recipe. I just thought I’d ask in case I’m missing something.

Thanks so much, in advance!

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