Easy Enchilada Recipe

Mondays can be a little overwhelming. It’s the start of a new week, and usually all of us are running a little late on something. I always want to stay organized when it comes to what I am cooking for dinner. Alonso and I usually make a list on Sunday so we know what to expect to make each night. If not, we are always asking each other the same question, what should we make for dinner? This usually takes an hour deciding what to make first and then another hour or so making it.

Today I wanted to share with you an easy dinner recipe and my favorite, enchiladas! I know how to make them from scratch but if I can avoid the hassle then I am up for it. All of the items I used will be mentioned at the end of this blog post. Most of the products can be found at any grocery store.

Usually, Alonso and I just like to eat our enchiladas with rice and avoid the beans. Don’t get me wrong, I LOVE beans but sometimes I don’t have the time to put them in the crockpot before I leave to work. My rice is pretty simple to make and the sauce is made from scratch. I know they sell the tomato sauce in a can, but I have always made my rice from scratch and prefer it that way. I didn’t add the recipe for the rice in this post, but if you would like one, please let me know and I can make a blog post on it. I usually make about 14 enchiladas so Alonso and I can both have leftovers for the next day.

One of my favorite bloggers/vloggers that posts a lot of food recipes is Laura Vitale. A couple of years ago she shared a green enchilada sauce recipe from scratch, check it out on her blog here. She even shared some other yummy Mexican recipes like the picture below. I also love to follow Rosanna Pansino, she shares a lot of yummy treat ideas to make. Her website can be found, here.

Now, here are the instructions and ingredients for my chicken enchiladas:

Ingredients/items:

1. 14 corn tortillas (for 2-3 people)
2. Green Chile Enchilada Sauce
3. 2 Chicken Breasts
4. Mozzarella Cheese
5. Foil
6. Salt

Instructions:

1. CHICKEN: Grab a pan and add water to boil the chicken breasts until tender, and also add a pinch of salt.
2. RICE: While the chicken is boiling, I like to get started on the rice. If you want a recipe on my rice, please let me know in the comments below.
3.  Once the chicken breasts are tender I start to shred the chicken.
4. I heat up the pan where I heat the tortillas in and start with four at a time.
5. I also pre-heat the oven to 350 degrees fahrenheit.
6. I grab the heated tortilla and add a little bit of mozzarella cheese and some chicken. The reason I add mozzarella with the chicken is because it tastes so much better this way. You not only get the cheese from the top but also when you take a bite.
7. I curl it up into a little burrito and add it to the pan where I will later add the sauce.
8. Once I have repeated step 6 for all 14 tortillas, I start to add the sauce from the can. I make sure I cover the tortilla really well with the sauce.
9. Once I have added the entire sauce from the can, I add mozzarella cheese. There is not an amount on the cheese, if you want more go ahead and add more.
10.  I cover the pan with foil and put it in the oven for about 10-15 minutes, or until the cheese is melted. The sauce heats up fairly quickly, but if you want, you can heat it up before adding it to the pan of enchiladas.
11. I then add my rice and avocado. You are more than welcome to add anything else.

That is it! A super quick and easy enchilada recipe that only takes about 30-45 minutes to make. I love easy dinner recipes. Please comment down below some of your favorite easy dinner recipes.