Chicken Enchiladas

This is my favorite chicken enchilada recipe, made with a super easy homemade enchilada sauce! One of the beauties of enchiladas is you can fill the tortillas with whatever ingredients you’d like, but it all comes down to the sauce. This dish is a little more labor intensive if you decide to make the sauce, but it’s well worth the effort. If you have time, I recommend making two pans and freezing one so you can have an effortless dinner during the week. My family loves this meal and I hope yours does too!

Quick tip: Grab a rotisserie chicken from the store and shred it up to save some time.

Chicken Enchiladas
Prep Time: 15-20 minutes | Cook Time: 10-15 minutes | Serves: 4-6

Ingredients:

2-3 chicken breasts, cooked and shredded
1 can black olives
2 roma tomatoes, diced
Shredded cheese, as needed
12-15 corn tortillas
1 batch homemade enchilada sauce

Directions:

1.) To make the corn tortillas pliable, heat up a small skillet over medium-high heat and dunk one at a time in a bowl of water and place in the hot pan. Allow it sit for 5-10 seconds, then flip and cook the other side for another 5-10 seconds. Place in a clean, damp dish towel and continue with the rest.

2.) Preheat the oven to 425° F. Take a tortilla and place 1-2 tablespoons of sauce in the center, then top with some shredded chicken, olives, tomatoes and cheese. Carefully roll up and place seam side down in a 9×13” pan. Continue with the rest. Pour the enchilada sauce over the top (I had about 1 cup left over) and finish with the desired amount of cheese. Place in the oven for 10-15 minutes or until the cheese is bubbling. Serve with salad or sides of your choice.

 


Feel great and remember to enjoy your health!

katie-signature

Katie
The Warrior Wife

 

*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!

 

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