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Cheese-Me Chicken Enchiladas

I know I’ve been absent lately (more on that this Friday!) but I promised on Facebook to post the recipe I tried last week for these easy weekday night enchiladas. I give them a bit of kick with my favorite homemade taco seasoning (recipe below), but if you walk on the mild side, leave it out.

Cheese-Me Chicken Enchiladas

  • 2 cups cooked shredded chicken (use leftovers, or I like to boil three chicken breasts in chicken broth – great flavor!)
  • 1/4 cup chopped onion *okay to leave out if you are not an onion fan (we sure did)
  • 4 cups shredded orange cheese of your choice (cheddar works fine, or you can go with a taco blend)
  • 8 (8 inch) flour tortillas
  • 1 cup sour cream
  • 1 can original RO*TEL, or you can chop 1 1/2 cups tomatoes
  • Feel free to use a 1/2 cup black olives, I didn’t because my personal belief is that olives in any form other than oil are of the devil, but sprinkle them as you feel led.
  • a dash of taco seasoning (either from your favorite premade packet, or recipe below)

1) Preheat oven to 350 degrees and grease a large pan

2) Mix chicken, onion, 1 cup of cheese, and 3/4 cup sour cream. This is when you’d put that dash of taco seasoning, but just a dash, don’t go crazy or you’ll need 5 glasses of water with dinner. Spoon this mixture evenly onto all the tortillas and roll them. Arrange in pan. Keep it to a single layer.

3) Melt rest of cheese and sour cream in a saucepan over low heat. Mix constantly (or else you’ll have hard burned cheese…have fun scrubbing that pan!) until a liquid mixture appears. Take off heat and pour over enchiladas. Sprinkle enchiladas with tomatoes (if using Ro*tel, please drain first, no one likes a soupy enchilada), and olives *shiver*.

4) Bake for 20-30 minutes. And eat. Yum!

 *Fun Addition Alert*

I drained a can of black beans and used them both in the inside mixture and sprinkled on top. Delish, not to mention protein and fiber-ific.

Taco Seasoning

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 crushed red pepper flakes
  • 1/4 teaspoon dried oregano (believe me on this one)
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Mix all seasoning together. Store in airtight container and use as needed.

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About Jess Keller

I'm an author, speaker and chocolate eater who's chasing hard after my dreams.

2 responses »

  1. These look so yummy! I’m going to try them soon. Do they reheat well for lunches? My favorite way to cook chicken is a whole chicken in the crock pot on low while I’m working. Great flavor, and all the broth too.

    Reply
    • I haven’t tried reheated it, but I’d imagine it should have the same results as reheating other tortilla wrapped goodies (the tortilla may be a bit soggy, but still delish). And good idea with the chicken in the crockpot, I’ve never tried that.

      Reply

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