HELLO, everyone! I am back after a SUPER long hiatus! Gosh, things have been so busy – I haven’t been able to devote the time I wish I could for this blog. Thank you to anyone who continues to visit, and I promise I’ll keep posting even if it’s sporadically!
Today I’m going to share one of our favorite staple dinners – a Cheesy Chicken Enchiladas recipe! It’s super fast and easy, which makes it the perfect weeknight dinner.
Daniel LOVES Mexican food, and after living in Los Angeles for 4 years (and dating Daniel), I’ve grown to love it as well. While we often make tacos and burritos, we didn’t start making enchiladas until we saw enchilada sauce at Trader Joes. Once we realized how easy they were to make (and how delicious), we couldn’t get enough of them!
We followed some of the basics and ingredients from this recipe. You know us though, we added our own touches and switched things up a bit! Check out our Chicken Enchiladas recipe below!
Here’s what you need:
- 5 chicken tenderloins
- 1 onion, diced
- 1/2 pint of sour cream
- 1 jar enchilada sauce
- 3/4 cup sliced black olives
- 1 and 3/4 cup shredded cheddar cheese
- 2 avocados
- 6 large flour tortillas
- 3/4 bell pepper, diced
- 3 garlic cloves, minced
- 3/4 cup frozen corn
- 1 tsp oregano
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1 tsp cilantro
- 1/2 tsp cumin
- 1/4 tsp cayenne
- Tomatoes, diced (for garnish)
Here’s what you do:
Preheat oven to 350 degrees.
Heat olive oil over medium heat and cook chicken. [You can read what kind of chicken I like to keep on hand, and how I cook it here]. When the chicken is cooked through, dice and set aside.
Set aside about a 1/4 cup of onion for topping, and sauté the rest of the onion and bell pepper until tender. About 5-6 minutes. Add corn and cook for another 2-3 minutes. Add 1 cup of cheese, sour cream, spices, garlic, 1/2 cup of olives, and the chicken. Heat over low heat until cheese melts, stirring occasionally.
Spread a thin layer of enchilada sauce on the bottom of pan. Fill each tortilla with equal amounts of filling, roll, and arrange in pan. Evenly spread remaining sauce over enchiladas and top with cheese. You can also top with the remaining olives and onion, or add them after baking.
Bake, uncovered, for 20 minutes. Let cool for 10 minutes, and then top with a dollop of sour cream, a few slices of avocado and diced tomatoes (also the onion and olives if you didn’t already add them). Serve with your favorite rice and beans, and enjoy! This recipes makes 6 servings.
These can be a little tricky to get out of the pan. We like to use 2 large spoons and pick them up from both ends. It’s inevitable that some of the filling will spill out though, so have your plate ready and close by!
This meal is so delicious, and as you can see, very quick and easy! We recently substituted chicken with ground turkey the last time we made this. It was a tasty way to switch things up, but I think I still prefer using chicken. Try them both out and let me know which one is your favorite!
I hope you enjoy this Cheesy Chicken Enchiladas recipe! Let me know if you try the recipe in the comments section below! Happy eating!
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