Wednesday, February 19, 2014

Chicken Enchiladas

I love to cook but some nights I would much rather just have the husband pick something up, especially being 30 weeks pregnant.  So to avoid this I make a weekly meal plan and pull from my freezer stock on a couple days in order to make those nights easier.  Tonight on the menu was chicken enchiladas!
These are super easy!  No seriously, fool proof meal here all the way!  If you have gluten or dairy issues there are easy substitutions for certain ingredients so don't turn back now.

Ingredients:
2 cups cooked, shredded chicken
2 cans enchilada sauce or home made
Quesadilla cheese (any cheese can be substituted here)
Soft taco shells

Directions:
Preheat your oven to 375.  Grab a baking dish, pour a small a small amount of sauce on the bottom of your dish, just enough to cover the bottom.  If you need to, shred your cheese and chicken, and line them next to your tortillas for easy assembly.   Take one taco,  add chicken down the middle, add cheese down the middle and roll.  Place rolled taco seam down in pan and repeat.  Once all enchiladas are rolled pour remaining sauce over the top making sure to cover all enchiladas.   Add more cheese to the top and place in the oven for 15 to 20 minutes or until the cheese is bubbly and browned and  your chicken enchiladas are complete!  (total nerd talk there, please excuse)

Assembled and ready to cook!


Out of the oven and ready to eat!
Side notes:

*Chicken - If you do not have precooked chicken on hand that's very easy to do before.  You can accomplish this one of two easy ways.  Grab a rotisserie chicken from the store and shred.  You will have leftovers so place it in a freezer bag and freeze for your next meal.  The second way is to buy chicken breasts and saute them, boil them, or bake them.  My favorite way is to simply saute them with a little bit of oil and season the chicken with salt and pepper.  This adds about 10 to 15 minutes to your cooking time
*Cheese - I like to use a Mexican quesadilla cheese that comes in a round block.  It's creamy and melts really well but pre-shredded Mexican cheese or really any cheese of your choice would work.

*Taco shells - I use flour tortillas because they hold up well and would never use store bought corn tortillas because they fall apart insanely fast.  They are relatively easy to make however if you choose to do so but let's be honest I am all about quick and efficient.

Enjoy cooking dinner tonight and stay tuned for tonight's Tomato Goat Cheese Pie and Crock Pot Creamed Corn - Pinterest Recipe Project!