THIS. IS. MY. FAVORITE. RECIPE. Quick & easy chicken enchiladas!! Guys, seriously, you can actually make this at home and make it good!! It’s one of those dishes that you will make part of your weekly menu… we do! The enchilada sauce is so simple, it’s crazy! No weird ingredients here! You should have everything you need in your spice cabinet. And if you plan ahead (which is what I need to do more) and cook/shred up your chicken breasts and have it frozen. It will be a breeze to make this dish! I could literally eat this for breakfast, lunch, & dinner. And I have! If you follow Trim Healthy Mama you can eat this, yay!! Just replace you tortillas with low carb! If you are gluten free, use the corn tortillas! This dish makes me happy!!
First, boil up some chicken breasts. Unless you have some lingering around your freezer (let it thaw of course, if frozen)! Let your chicken cool & shred it. Add to the shredded chicken: taco seasoning (I make my own), verde sauce (green salsa, but you can use any kind of salsa really), red salsa, and sour cream. Mix this up a well.
Enchilada sauce: super easy! 2 cups chicken broth, 2 small 6oz cans of tomato paste, ¼ cup of chili powder, 1 tsp of cumin, salt & pepper. That is it! You don’t need any flour or starch. This just works perfect. Heat this up. You can add a little tiny bit of sweetener, if you need to.
Now, you are almost finished. Gather up you chicken mixture, maybe some chopped onions, your shredded cheese, your tortillas, and a big baking dish. I spray my baking dish so the tortillas don’t stick to the pan. Grab a tortilla. Fill it with your chicken mixture.
EASY CHICKEN ENCHILADAS
serves: 6 to 8 bake time: 25 minutes at 350 degrees
4 cooked shredded chicken breasts
16 oz sour cream
1 cup of salsa (green or red or both)
Taco seasoning to taste (1 tsp- chili powder, garlic powder, onion powder, cumin, salt, pepper)
salt & pepper
2 to 4 cups of cheese (depends on how cheesy you like it)
20 Tortillas (low carb if following Trim Healthy Mama)
2 cups of chicken stock
1/4 cup chili powder
1 tsp cumin
2- 6 oz cans of tomato paste
salt & pepper to taste
Shred your boiled chicken. Mix your taco seasoning with the chicken. Add sour cream & salsa. Mix. Spray two baking dishes with non-stick cooking spray. Spread 1/4 cup or a big spoon full in each tortilla. Add cheese. Roll up & place face down in pan. Continue till you have used up your tortillas. Pour sauce over both pans. Cover with more cheddar cheese. Sprinkle with onions if you want. Cover with foil & bake for 20 to 25 minutes at 350 degrees. YUM!!!!