This past month has absolutely flown by! I cannot believe how busy I have been this month. Between work chaos and other commitments, it has been very hard to keep up with my blog! Nevertheless, it is time to get back after it. I am still going to get through all of these cookbooks by the end of the year, one way or another! Luckily, I have plenty of time left in the year to make up for this past month. Good news is, while I have been struggling to find the time to write about my cooking adventures, I have been cooking!
I have mentioned before my love for food that saves and reheats easy when ever people are ready for dinner. Recently, in between meetings and other various evening obligations, my husband and I found ourselves in an odd schedule where we were almost never available to eat dinner at the same time. Now, I am hardly the traditional, stay-at-home, vacuuming-in-pearls, dinners-on-the-table-at-6 wife. However, I love cooking for my husband. This love is compounded by the fact that I feel somewhat obligated to ensure he has something other than a frozen pizza for dinner. So, even on these very busy weeks in our house, I try to have something pulled together for him to eat. One of his absolute favorite things that I make is Chicken Enchiladas.
4 boneless Chicken Breasts
1 pack soft whole Corn Tortillas (Usually 20 Tortillas)
1 medium Sweet Onion, diced
4 cans (15 oz.) Red Enchilada sauce (you can use Green if preferred)
3 ½ cups shredded Cheddar Jack cheese
¼ cup vegetable oil
½ teaspoon Chili Powder
In a large non-stick skillet, heat the olive oil over medium heat. While the oil is heating up, sprinkle the Chili Powder over both sides of the Chicken Breasts. Cook the chicken on both sides until it is totally done in the center. This should take a good 10 minutes or so. (TIP- you want to get those good skillet marks on the chicken. Those little magical marks of goodness hold endless amounts of flavor that make a huge difference to the end result of your enchiladas. Getting these marks is accomplished by only flipping the chicken once. Don’t mess around with it, move them around a lot in the pan. Put them in, let them cook.)
Once the chicken is cooked through, remove it from the pan and set aside (I actually put mine in the freezer for about 2-3 minutes to cool it off and make it easier to touch to shred and assemble the enchiladas). Add the onion to the skillet. Stir the onions around and let them cook down until they are dark and caramelized.
Once the onions are cooked, reduce the heat to low. Pour in the cans of Enchilada sauce.
If you’re not into canned Enchiladas sauce, you can make your own! I have posted a recipe previously of how I usually make it. However, I usually use canned sauce for this recipe. I guess I always am making it when I am in a hurry!
Let the sauce warm up in the skillet. While that is heating up, set up your assembly station:
- Preheat your oven to 350 degrees
- Put a small non-stick skillet on low-medium heat
- Get a large baking dish and spray it with non-stick cooking spray. Place 1/3 of a cup of the heated Enchilada sauce in the bottom of the pan
- Place the shredded cheese in a bowl (you don’t want to take it out of the bag with Enchilada Sauce all over your hand, trust me)
- Shred the cooked chicken, and place in a bowl
Once you’ve got your station set up, you are ready to go!
Step 1: Place a Corn Tortilla in the small skillet, warming through on both sides. This should take roughly 30-seconds per side. (Heating the tortillas makes them much easier to handle without breaking, but don’t burn your fingers).
Step 2: Carefully take the heated tortilla from the skillet, and dip each side lightly in the Enchilada sauce
Step 3: Place the sauced tortilla on a plate.
Add a pinch of chicken and a pinch of cheese. Don’t over stuff these, it takes less than you think.
Step 4: Roll up the Enchilada. Place seam-side down in the prepared baking dish.
Step 5: Repeat steps 1-4 with the remainder of the ingredients.
Step 6: Once all of the Enchiladas are put together, place additional shredded cheese on top of the Enchiladas. Place in the oven, uncovered, for 20-25 minutes or until the Enchilada sauce has cooked through and everything is heated.
Serve immediately, I recommend with tortillas chips!!
This recipe was inspired by the Pioneer Woman.