Better Than Take-Out {20 min or less} Chicken Enchiladas

Do you like chicken enchiladas? MmMmMmmmmm!

{Better Than Take Out} Chicken Enchiladas!!! 20 minutes or less. Seriously! ~LadyWithTheRedRocker~

But first let me ask…

Are you ready for summer?! I know I am!

We are done with school!! Yay! (Well, the kids are… The hubby still has one more class and a huge paper to write… Not so yay.)

We are (finally) enjoying outside. It seemed like warm weather would never make it to our neck of the woods. (Got to love Ohio weather!)

With that being said, I am not liking being cooped up in the kitchen fixing dinner. I like quick easy meals so we can get back to having fun (outside).

These Chicken Enchiladas are super quick and easy. You can have dinner on the table in 20 minutes or less. Seriously!!

{Better Than Take Out} Chicken Enchiladas!!! 20 minutes or less. Seriously! ~LadyWithTheRedRocker~

And the best part is they taste waaaay better than take out. It’s a win-win for a busy family like mine.

Chicken Enchiladas {BetterThanTake-Out}                            

2 cans diced chicken
2 cans red enchilada sauce (divided)
2 cups shredded cheddar cheese (divided)
10-12 flour tortillas (8-10 inch size)
salt and pepper to taste
dash garlic powder
sour cream (optional)

Preheat oven to 350°.

Spray a 9×13 glass baking dish with cooking spray and set aside.

In microwave safe bowl add chicken, salt and pepper to taste, and a dash of garlic powder. Microwave on high for about 1 minute, until chicken is hot. Stir chicken to break up any big clumps.

Pour 1 can of enchilada sauce over chicken and add 1 cup of cheddar cheese. Stir until combined.

Scoop out about ¼ cup of chicken mixture and spread a line down the center of a flour tortilla, fold over and roll up. Place enchilada, with edge side down, into 9×13. Continue until all tortillas and chicken mixture have been used. (If any chicken mixture is left, pour over enchiladas and spread evenly.)

With remaining can of enchilada sauce, pour over rolled enchiladas and spread evenly. Sprinkle top of enchiladas with remaining cheese.

Bake for 15-20 minutes, until cheese is melted and starting to brown slightly.

Serve with sour cream, if desired. Can be served with Mexican rice and re-fried beans on the side. Enjoy!

To print this recipe click Chicken Enchiladas.

{Better Than Take Out} Chicken Enchiladas!!! 20 minutes or less. Seriously! ~LadyWithTheRedRocker~

My family devours these. They also make great leftovers (if you have any)!

For easy Mexican rice. I use instant white rice (2 cups rice to 2 cups chicken broth) with some taco seasoning mixed in. I cook the rice in the microwave (about 6 minutes) while the enchiladas are baking.

After the rice is done, I microwave a can of re-fried beans in the microwave (that is to say, I empty the can into a microwave safe bowl. I do not microwave the beans in the can as it could explode in the microwave and burn the house down. Do not do this, it’s not pretty.)  and top with shredded cheese. By the time the rice and beans are done the enchiladas are almost done, all under 20 minutes. Love that!!! (And the fact that I didn’t burn the house down, love that too!) :D

What is your favorite quick and easy meal for the summer?


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Comments

Better Than Take-Out {20 min or less} Chicken Enchiladas — 5 Comments

    • These are so easy to make, and so good. You can also control how spicy they are depending on the level of heat in the enchilada sauce (mild, medium, or hot). We also do grilled chicken, but when we need a fast meal we go with canned. :)

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