chicken · Dinners

$10 Dinner – Chicken Enchiladas



Gooey, cheesy Mexican food is one of my absolute favorites.  Without fail, if I am at a Mexican restaurant, I order either Carne Asada or Chicken Enchiladas.  It depends on my mood, but tonight I found myself really in the mood for some chicken enchiladas.

One of the best things about this meal is that in 30 minutes, you can whip up exactly what they would serve you for about $12 at a restaurant, but enough for at least six people, for under ten dollars.  The second best thing is that it doesn’t include cream of anything soup. 😉

Enchiladas are a simple, easy, quick dinner- perfect for a busy weeknight, and the perfect thing to freeze and take to a sick friend, or somebody who has just had a baby.

Enjoy!

A Rumbly in my Tumbly original

Ingredients:
15 corn tortillas
2 boneless, skinless chicken breasts, cut into small pieces
1 large onion, diced
2 10oz cans of red enchilada sauce
1 4oz can of mild fire roasted chiles
2 cups of monterey jack (or cheddar, or mexican blend cheese) shredded
3/4 cups sour cream (I used reduced fat)
2 cloves garlic, minced
salt & pepper to taste

Green onions, tomato, cilantro, and sour cream for garnish (if desired)

Directions:
Preheat your oven to 375° and spray a 9×13 inch casserole dish with non-stick spray.

In a large frying pan, cook the chicken, onion, garlic, and chiles until the onions are clear and the chicken is cooked through.  Add 1 can of the enchilada sauce, sour cream, and 1 cup of the cheese and stir until combined.  Season with salt and pepper to taste.

In another pan, heat your remaining enchilada sauce over low heat.  Using a pair of tongs, Dip each corn tortilla into the sauce and coat on both sides.  Place tortilla on a plate and spoon a few spoonfuls of chicken mixture down the middle.  Wrap tortillas up and place open side down in your casserole dish.  Repeat until you have filled your dish.

Spoon any remaining chicken mixture and enchilada sauce over prepared enchiladas.  Top with remaining cheese and bake until bubby, about 20 minutes.

Garnish with green onions, chopped tomatoes, cilantro, and sour cream.

Enjoy!

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