I love enchiladas, but I never think to make them. For some reason, when I’m in the mood for Mexican food, I always default to tacos. In all fairness, tacos have their own day…Tuesday…so it’s only natural I would think of them first. Darn Taco marketers.
Growing up, my mom would make more traditional Enchiladas, with the red or green sauce and the corn tortillas. When I was in law school, though, a friend of mine made me her variation with flour tortillas and a whole host of awesome ingredients. I remember biting into them thinking, “These things are amazing!!!” I don’t remember exactly how she made them, but this recipe is a tribute to those fantastic enchiladas from my law school days! They’re really pretty simple to make…so you’re not spending a ton of time in the kitchen. Plus, you can make them ahead of time and then just pop them in the oven when you’re ready for dinner. If you’ve got kids, get them involved…this is definitely a kid-friendly recipe too!
I make them with shredded chicken because I love the taste and texture. But…you can definitely substitute traditional ground beef if you like that better. Or…for you overachievers, make a combination plate. For you vegetarians out there, I got you covered…you can always season up some chopped tofu instead. Yum Yum!
You may have never heard anyone say “It’s Enchilada Friday!” Yet. Times are a-changin’! With Cinco de Mayo on Friday this year, I think it’s the perfect time to declare Friday as the official day of Enchiladas. A great start to the weekend, these will happily pair with a Tiny Kitchen Big Taste Margarita. That sounds like a perfect way to ring in this new, glorious day: Enchilada Friday! Olé!
Easy Cheesy Chicken Enchiladas
SO WHAT YOU'RE GONNA NEED IS:
- 2 Boneless Skinless Chicken Breast
- 4 Flour Tortillas
- 8 ounces Cheddar Cheese (shredded)
- 4 Green Onions
- 4 ounces Green Chiles (canned)
- 3 ounces Black Olives (canned)
- 24 ounces Salsa
- Taco Seasoning
- Cooking Spray
YOU'LL ALSO NEED:
- Baking Sheet
- Aluminum Foil
- 2 Forks
- Mixing Bowl
- Casserole Dish
- Large Spoon
- Large Plate
- Can Opener
- Sharp Knife
Cook the Chicken
- Line baking sheet with aluminum foil and spray with non-stick cooking spray.
- Thoroughly coat Chicken Breasts on both sides with Mexican Seasoning.
- Bake at 450 degrees for about 15 minutes or until the juices run clear.
- After the chicken cools for about 10 minutes, shred the chicken using two folks
Prepare the Filling
- Cut whites of Green onions in to 1/8-1/4 inch slices. Cut the greens of green onion into 1/8 inch slices (we will use the green part for a garnish later)
- Slice the black olives.
- Shred Cheddar Cheese
- Combine shredded Chicken Breast with the whites of the Green Onions, Black Olives, 1/2 of the Cheddar Cheese, Green Chiles, and 1/3 of the Salsa
- Place 1/2 of the remaining Salsa on a Large Plate.
- Place Tortilla on top of Salsa
- Add 1/4 of the filling in a line across the middle of the Tortilla
- Roll up Tortilla and place seam side down in a baking dish that has been sprayed with non-stick cooking spray and the other 1/2 of the remaining Salsa.
Finish them off
- Place leftover Salsa from Large Plate on the top of the rolled Enchiladas.
- Top with remaining Cheddar Cheese, 1/2 of remaining black olives and 1/2 of the greens of green onions.
- Bake at 325 degrees for about 25 minutes or until heated throughout and cheese is nice and melty good.
- Garnish with remaining black olives and green onions.