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My Chicken Enchilada's- A Quick Meal

Updated on August 6, 2015

Easiest Dinner of the Week

Good for working parents when you need a quick, delicious meal for your family when busy schedules make it difficult to spend too much time prepping. Kids can help with the pouring of the enchilada sauce on or sprinkling the cheese, adding the dollops of sour cream and black olives. It can be a good time to talk about your day while everyone is working together.

  • 1 pack (4 cutlets) Chicken cutlets, Cut up in small pieces
  • 1 bag (8oz or 12oz) Cheese, Mexican blend or Sharp Cheddar
  • 1 12 oz can Enchilada Sauce, I like mild, but you can use hot if you like
  • 5 - 10 Flour Tortillas, Small or Large, your preference
  • 1 small container Sour Cream, optional
  • 1 small can Black Olives (small, pitted and halved), optional
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Time

This meal should take 45 minutes or less from start to finish. Even less if have some things prepared, I will make a few pounds of chicken and package it for use as needed. Having this already made will save some time and work after a day at work.

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Sautee your chicken in a little oil, with a sprinkle of salt and pepper, until chicken is no longer pink, about 10 minutes. While your chicken is cooking, pre-heat the over to 375 degrees.

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Flour tortillas work better than corn because the corn tortillas break when you fold them. You can use either the large ones or smaller ones. It all depends on your own preference. If I am making a larger batch, I like to use the smaller tortillas because they fit in the freezer bags better. You can wrap the leftover enchiladas individually in wax paper. If you only want one or two, you can just pop them in the microwave for a quick lunch or midnight snack.

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Pour a little enchilada sauce in the bottom of glass pan. I like to do this so the enchiladas don't stick to the bottom and it gives the enchilada a little more flavor at the bottom, not just the top. I like to use a combination of mild and hot. The enchilada sauce comes in 3 flavors: mild, medium and hot. Depending on your family's preference, you can make your own combination for your family to enjoy. One member of my family likes it when the hot enchilada sauce is on the bottom and the mild is on the top. He says it gives him a "kick" in the mouth without being too spicy.

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Add a little enchilada sauce and a handful of the shredded cheese to the sautéed chicken until the cheese has melted. It should have a nice constituency and the chicken won't fall out when you wrap them for baking. You can also add one or two teaspoons of sour cream to the mixture for a more creamy texture. I suggest this step if you are using the "hot" enchilada sauce to mellow out the spiciness.

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Using a spoon, put about 2 or 3 tablespoons of mixture down the middle of the tortilla, depending on the tortilla size. Fold each side in toward the middle, so they are overlapping and place seam down in the glass pan. Keep filling and folding until all enchiladas are in the pan. I usually make 12 so there will be leftovers. You can make a larger or smaller batch and adjust the ingredients for a larger or smaller dinner. I generally use 2 good- sized glass pans since we like leftovers to take to work for lunch or a snack during the week.

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When all of the enchiladas are in the pan, pour the enchilada sauce across the top of them. If your family likes them with more sauce, just pour the sauce over all of the enchiladas. You may want to buy the larger can of enchilada sauce in case anyone wants more on their enchilada after its been cooked.

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Sprinkle the top of the enchiladas with the shredded cheese. You can use a little or a lot, depending on what your family likes. We like them cheesy so I just use the remainder of the bag of shredded cheese. You can use a combination of cheeses. I think the flavor of the Mexican cheese gives the enchilada a more authentic taste. I also like the flavor of Sharp cheddar, and on occasion I will mix the two different types of cheese together. In a pinch, you can layer Pepper Jack cheese slices across the top of the enchiladas for an extra spicy kick.

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Bake at 375 degrees for about 20 minutes and the cheese is melted and bubbly. While the enchiladas are baking.

I usually make Spanish or Mexican rice and corn as side dishes, you can make your own depending on what you or your family like. By the time the side dishes are cooked, the enchiladas are usually ready to be plated.

After the enchiladas are plated, I will add a dollop of sour cream on top with a few halved black olives.

There you have it, a nice, tasty dinner in about 45 minutes.

4.5 stars from 2 ratings of Chicken Enchiladas

© 2015 Vince

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    • iggy7117 profile image
      Author

      Vince 2 years ago from New Jersey

      It is good, it is a quick and easy meal to make. I fry up extra chicken and use it in a salad for lunch the next day.

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      Sounds delicious. Voted five stars and so tempting

    • iggy7117 profile image
      Author

      Vince 2 years ago from New Jersey

      No I have not had the pleasure of trying Indian food, I like to try new things but do not have any Indian friends to teach me about it so I know what is good that I should try? Any recommendations? Have you been to the states to see the Indian restaurants here?

    • Akriti Mattu profile image

      Akriti Mattu 2 years ago from Shimla, India

      This makes me feel hungry. Will try it out.

      Hey have you ever tasted Indian Food ?

    • iggy7117 profile image
      Author

      Vince 2 years ago from New Jersey

      I know. It is a good meal, thank you

    • Dressage Husband profile image

      Stephen J Parkin 2 years ago from Pine Grove, Nova Scotia, Canada

      You are making me feel hungry!