These enchiladas are a regular in my weeknight dinner rotation. I love them because they are easy, picky-kid approved, and my family leaves the table happy with full bellies. I also love this recipe because it allows room for creativity. You can add ingredients such as beans, tomatoes, pepper, beef, or chicken to suit your families likes. You could even go crazy and hide some finely chopped zucchini if you are trying to secretly increase your family’s veggie intake. ( I won’t tell!)
4 boneless chicken breasts (or you can use ground beef)
1 packet of taco seasoning
2 cans of Enchilada sauce
1 8oz bag of shredded cheddar cheese
1 package of medium tortilla shells
- Brown 4 boneless chicken breasts in a skillet and chop them in your food processor– (you can use ground chicken or beef too)
- Put chicken back into the skillet & add 1 packet of taco seasoning and 1 can of enchilada sauce. Add 1/2 a bag of shredded cheddar cheese and allow it to melt.
- Coat a casserole dish with 1/2 a can of enchilada sauce
- Spoon a glob of the meat mixture onto a tortilla shell– you can also add some chopped peppers & tomatoes if you like.
- Roll up the Enchilada and line them up in the dish seam side down.
- Once they are all rolled up, pour the remaining sauce over the dish and sprinkle with the remaining cheese.
- Bake in a 350 degree oven until the cheese is melted and bubbly.
***Serve with saffron rice and steamed broccoli