Recipe: Chicken Enchiladas
So I am trying to branch out and cook more than the same few meals over and over (my hubby is very easy to please when it comes to dinner…he’d be perfectly fine with two hot pockets every night, bless him…but even he gets tired of the same ol’ spaghetti and tacos).
My goal lately has been to cook at least one new recipe a week. That doesn’t always work out, and we still end up ordering from 256-ToGo a little too often (this company is uh-mazing and you should totally check it out if you haven’t heard of it…they deliver food from tons of restaurants around Columbia that don’t typically deliver), but we’re making progress.
Restaurant delivery and takeout can get both unhealthy and expensive, so that’s where this new dinner recipe search comes in. As I’ve mentioned before, I’m all about finding recipes that are as easy as possible. The cooking gene must have skipped right over me, because my mom and grandmother are both fabulous cooks, but for the life of me I can’t even remember how many ounces are in a cup. Seriously…my lack of kitchen prowess is sad, y’all.
I came across this recipe for low-fat chicken enchiladas and modified it a bit, based on what we had in the pantry and our own personal preferences. Below is the recipe I used. These enchiladas turned out pretty yummy and are almost impossible to mess up. Hooray for adding to my slowly growing rotation of recipes.
- 3-4 boneless skinless chicken breasts, cooked and shredded*
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp chili powder
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
- 8 whole wheat flour tortillas
- 1 can enchilada sauce
*I just recently started putting raw chicken in the crock-pot as soon as I get home from the grocery store. Cover it with water, let it cook for 4 hours on high, and then you have already cooked chicken to use in recipes later in the week!
- Preheat oven to 400 degrees.
- In a medium skillet, combine chicken, cumin, oregano, chili powder, chicken broth, and tomato sauce. Cook over medium-high heat for 5 minutes. Remove from heat.
- Spray a 13 x 9 glass baking dish with non-stick cooking spray.
- Place some of the chicken mixture into each tortilla, rolling each one and placing them seam side down in the dish. (I just eyeballed the amount of chicken mixture to place in each tortilla, trying to make it an even amount in each one).
- Top the tortillas with enchilada sauce (and cheese if you’d like).
- Cover with aluminum foil and bake for 25 minutes.
What’s your favorite easy dinner recipe?