Chicken Enchiladas — A Dinnertime Fiesta

It’s about time I posted a new recipe, right? Today I have one that’s incredibly tasty and has just enough kick for added flavor, yet not enough for someone to worry if they dislike heat.

I’m a lover of Tex-Mex food. Give me homemade tacos and I’m a happy girl. But I decided to expand my horizons and try out enchiladas for a Sunday dinner, and am I happy I did! This was incredibly easy to make, relatively quick, and made enough for my significant other and I to have seconds and leftovers. It could easily feed a family of four, especially when you add a side of rice or refried beans.

What I have here is the bare bones recipe, because my other half doesn’t like lettuce, and neither of us like additives such as peppers or tomatoes. So add to this what you like and make it your own! Just divvy out the ingredients accordingly and so the enchilada contents aren’t spilling out into the baking dish.

While the photos don’t look like much (I have to admit I decided to blog this recipe last minute), I guarantee the enchiladas are tasty!


Ingredients

  • 3-4 large boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 can mild red enchilada sauce
  • 1 package shredded cheese of your choice
  • 1/4 cup chicken broth
  • 1 tsp turmeric
  • 1 package flour or corn tortillas, fajita or taco size

Directions

  • Place chicken breasts and chicken broth into slow cooker
  • Sprinkle turmeric and half of the taco seasoning packet onto chicken
  • Cook on low for four hours, shred chicken, stir in remaining taco seasoning, and cook for additional 10 minutes
  • Preheat oven to 350 degrees
  • Cover bottom of 9×13″ baking dish with half of the enchilada sauce
  • Warm tortillas until pliable, then spoon in about 2-4 tbsp of chicken and 1-2 tbsp of cheese (adjust to include other ingredients) into tortilla and roll it up
  • Place rolled tortilla in baking dish, with the ends facing down. Repeat until dish is filled
  • Pour remainder of enchilada sauce over top of the tortillas, and top with as much cheese as you prefer
  • Cover with foil and place in oven for 15-20 minutes. Remove foil and bake for another 5-10 minutes, or until cheese and sauce is bubbling
  • Serve with sides, sour cream, and/or guacamole

Although there are a lot of steps to this recipe, they can all be completed in no time, especially once you really get going! For those who enjoy spicier foods, you can use medium or hot enchilada sauce, or add jalapenos into the shredded chicken mixture.

And here’s the next best thing: leftovers are delicious!

Side note: some of you may be perplexed by the turmeric in this recipe, and the biggest reason for adding it is because of the oh-so-good-for-you antioxidants it provides. But it did give the chicken a more complex flavor, too, though subtle.

So mix up a margarita or grab a cold Corona with lime, and try this out the next time you’re feeling something different for dinner! If you do, let me know how it worked out!

—K

About Karin

Journalist, singer, reader, movie fanatic, photography buff, GVSU alum, wanna-be-Brit, Crohn's fighter, Coca-Cola addict, animal lover, not a kid person, hater of winter, Michigander
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