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Cheesy Chicken Enchiladas

I discovered this recipe when I was pregnant and obsessively searching Pinterest for make-ahead meals to stick in the freezer and eat after the baby was born.  I have since modified it to make it 21 Day Fix friendly, and it is still just as good!

Cheesy Chicken Enchiladas (makes 4 enchiladas)

(adapted from this recipe)

2 large (or 3 small/medium) boneless skinless chicken breasts (raw, or pre-cooked)

1 tsp extra virgin olive oil

2 cloves of garlic

1 cup sharp cheddar cheese, shredded

1/2 small onion, chopped

1 jalapeno, chopped

1 4-oz can of green chiles

1/4 cup salsa (homemade or store bought-your choice)

2 cups fresh spinach

2 TBSP taco seasoning (you can use homemade, or I like McCormick taco seasoning-all ingredients you can pronounce!)

1/4 cup water

4 whole wheat tortillas (Trader Joe’s are my fave-only like 4 ingredients)

1-2 cups Enchilada sauce (I make my own using this recipe. You could use store bought, but I honestly think this sauce is what makes them SO good. And it’s easy!)

 

Preheat oven to 375 degrees. Meanwhile, heat a pan over medium heat and add 1 tsp of olive oil, the garlic, and the chopped onion and jalapeno.  Cook until soft, about 2-3 minutes.

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Next, add diced chicken breast. If using raw chicken, cook all the way through before moving on to the next step. If your chicken is already cooked (like mine), after 1-2 minutes add the salsa, chiles, taco seasoning, and water.  Stir until all is combined and sauce has thickened a bit-about 4-5 minutes. Lastly, add in spinach and stir to combine.

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Take a casserole dish and cover the bottom with a thin layer of enchilada sauce. Now, divide up your pan with the filling into 4 sections-just attempt to draw a line with the spoon.

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Take 1/4 of the filling and spoon it into the first tortilla. Add in 1/8 cup of the cheese (or, for my 21 day fixers, half of your blue container) and roll up. Place seam side down in the pan. 102

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Repeat with the remaining 3 tortillas. Now, pour the remaining enchilada sauce on top-just enough to coat the tops of the tortillas-you don’t want to drown them in it. And then sprinkle the remaining cheese on top (should be 1/2 cup left, spread out over 4 enchiladas).

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Bake for 25-30 minutes or until everything is heated through, melted, and bubbling.

For your convenience, here is the entire recipe together:

 

Cheesy Chicken Enchiladas (makes 4 enchiladas)

Preheat oven to 375 degrees. Meanwhile, heat a pan over medium heat and add 1 tsp of olive oil, the garlic, and the chopped onion and jalapeno.  Cook until soft, about 2-3 minutes.  Next, add diced chicken breast. If using raw chicken, cook all the way through before moving on to the next step. If your chicken is already cooked, after 1-2 minutes add the salsa, chiles, taco seasoning, and water.  Stir until all is combined and sauce has thickened a bit-about 4-5 minutes. Lastly, add in spinach and stir to combine. 

Take a casserole dish and cover the bottom with a thin layer of enchilada sauce. Now, divide up your pan with the filling into 4 sections-just attempt to draw a line with the spoon. Take 1/4 of the filling and spoon it into the first tortilla. Add in 1/8 cup of the cheese (or, for my 21 day fixers, half of your blue container) and roll up. Place seam side down in the pan. Repeat with the remaining 3 tortillas. Now, pour the remaining enchilada sauce on top-just enough to coat the tops of the tortillas-you don’t want to drown them in it. And then sprinkle the remaining cheese on top (should be 1/2 cup left, spread out over 4 enchiladas).

Bake for 25-30 minutes or until everything is heated through, melted, and bubbling.

 

21 Day Fix Notes:

1 enchilada = 1 red, 1 green, 1 yellow, 1 blue, and maybe 1 tsp depending on the enchilada sauce you use. 

I measured my chicken breasts, using my red container, before adding to the pan to be certain I had correct amounts.

I am counting the salsa, enchilada sauce, and the chiles as 1 green, the spinach as 2 green, and the onions/jalapeno as 1 green to equal 4 green for the entire recipe.

I hope you enjoy this and, as always, let me know if you try it!!!

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