I’m living with two very different men, my 15-year-old that loves all exotic cuisine, muscles, scallops, clams, etc. and my 6-year-old that likes chicken. No that’s it just chicken. They both love my enchiladas though and it’s quick and inexpensive so I love that! I shop at Costco for my chicken. I buy the 10 pound bag of frozen boneless, skinless chicken breasts. It’s about 20 bucks and it feeds us for about six weeks (they are huge and spectacular-Seinfeld anyone?). Anyway using my Costco chicken I’m able to make these enchiladas for about $.73 cents each! They will eat them without complaints and it’s super easy (like embarrassingly easy).
Know what else I love about this recipe? I can split and freeze the other half for another night!
- 2 Boneless Skinless Chicken Breast (approx 1 lb.)
- 1 – 20 ounce can Enchilada Sauce
- 1 pkg. Taco Seasoning
- 1 cup Mexican Blend shredded cheese
- 8 Corn Tortillas
I like to boil my chicken breasts on the stove top. You can use a crock pot to set it and forget it.
Here’s a tip: When the chicken is able to be pulled apart with a fork, put it in a Kitchenaid stand mixer with the dough hook. Turn it on and let’er rip! It is such an awesome hack for shredding chicken!!
Preheat oven 385 degrees.
Spray a 13X9 baking dish with non-stick cooking spray. Pour a strip of enchilada sauce lengthwise just down the middle of the baking dish. This will be a nice little bed for those enchiladas to lay on.
Empty the rest of the enchilada sauce into a bowl. Pour half of your cheese on a plate or bowl. Warm your tortillas in the microwave for about 25 to 30 seconds to limber them up and make them absorb the sauce better (this is crucial, your tortillas will crumble if you skip this step).
Now you are good to go on your assembly line. Dip your tortilla in the enchilada sauce bowl, lay it down (I usually lay it back on the stack of tortillas). Line the middle of the tortilla with a couple tablespoons of cheese. Scoop a little chicken down the middle (about 3 tablespoons). Roll your enchilada and place seam down on the bed of enchilada sauce. Repeat seven more times.
Once you have rolled all your enchiladas pour all of the remaining sauce over the top (again down the middle). If I am freezing half I dump the remaining sauce on the one I’m freezing so they don’t get too dry in the thawing/cooking process.
Sprinkle the remaining cheese across the top over the enchilada sauce.
Cover with foil and place in the oven for 20 minutes. Remove the foil and bake for another 5 minutes.
Makes six servings.
**If you want to spice it up a little, you can add more ingredients to your enchiladas, like green chiles or even a little Spanish rice for more texture. Play around with it!
ps: the featured image is not my enchiladas…those are much prettier, the rest of the images are my yummy, inexpensive chicken enchiladas.