Chicken Enchiladas: Your New Taco Tuesday Staple!
Taco Tuesday is a staple dinner night in our home each week! We love all kinds of mexican foods, but especially these enchiladas. The recipe is adapted from The Pioneer Woman with a few minor adjustments to make it an easier meal. I usually cook my chicken in the crockpot so that by dinner time I just shred the chicken, cook an onion, and assemble the enchiladas. This dinner really can come together so quickly with minimal effort!
The spices of the chicken, flavor punch from the sauce, and meltiness (that’s a word right?) of the cheese meld together in perfect harmony. I always serve with a side of steamed corn, tortilla chips, and salsa of course! This meal is great for feeding a crowd or if you have leftovers, they reheat wonderfully.
If you don’t like green enchilada sauce, substitute with red! And feel free to use beef instead of chicken, just cook on the stovetop instead of in the crockpot. Last but not least, get creative with your toppings! Guacamole, cilantro, salsa, or extra cheese can all be yummy editions!
Ingredients:
- 3 boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1 onion, diced
- 2 cups shredded cheese
- 1 28 oz can green enchilada sauce (we prefer medium heat)
- Corn or flour tortillas
- Avocado, tomatoes, and sour cream for serving
Directions:
Place chicken in crockpot ahead of time along with broth and spices. Cook on low for 6 to 7 hours then shred chicken with forks. When ready to assemble enchiladas, first preheat oven to 350. Cook diced onion in a pan over medium high heat until onion is golden brown then transfer to a bowl. Pour some green enchilada sauce into a 9×13 pan, just enough to cover the bottom. Grab a tortilla and add chicken, cheese, and onion then roll tightly and place seem side down in pan. Continue with all the enchiladas until you have made as many as you can. Pour remaining enchilada sauce over the top and sprinkle on remaining cheese. Place in oven and cook for 25 minutes. When finished, turn on broiler and let cook for additional 2 to 3 minutes or until cheese has slightly browned. Remove from oven and let sit for at least 5 minutes before serving.
Enjoy!
