I made these enchiladas in 10 minutes the other day….and then they baked while I cleaned up. Cooking something like enchiladas isn’t my norm for a typical weekday lunch, but I was sooo tired of sandwiches and salads that I’ve been eating so much of since we moved from Missouri. I had unpacked several boxes in my kitchen and was so compelled to cook….something…anything. I wanted hot food and I wanted to blog about it.
I looked around and saw what I had to work with and whipped these up in no time. Whenever I buy a rotisserie chicken I shred it within the first day or two so that I have it ready for whatever recipe I use it in- great time-saving tip! The funny thing is they were way better than some enchiladas I’ve spent much longer on. Maybe it really was what I was craving, but either way, I think this recipe is a keeper.
The “medium” spiced can of enchilada sauce combined with the chipotle chili powder offers a nice heat without being too spicy. However, I knew because of the spice my kids wouldn’t like them…heck my kids don’t like enchiladas period. That’s why I made a small portion for me and the hubs and I made them the way I like them, with a little kick. You might want to try “mild” sauce if your little ones are going to eat these.
Sometimes it’s nice just making a dish all to yourself. Enjoy this small portion of easy enchiladas! I am making them again this week in vegetarian version so stay tuned on whether or not those are a hit too.
These are the spices you’ll need. I had to laugh when I saw the miniscule amount of coriander…I mean I really needed to pack that to travel 2,500 miles right?
I am excited to have these again soon!
I really enjoyed having the hubby home for a couple extra days of this long holiday weekend. Hope you enjoyed your Memorial Day weekend. It’s a special day that means much more than just a day off to drink beer and eat hot dogs. God bless the families who lost loved ones defending our great nation. I am proud to be married to a brave man serving our country and honor those we’ve lost.
Here is my meal plan for the week:
Sunday
Tortilla Pizzas, Salad
Monday
Vegetarian Enchiladas (vegetarian)
Tuesday
Mini Meatballs with Pasta Bake (both of these recipes incorporate veggies), Berry, Walnut & Avocado Salad
Wednesday
Leftovers
Thursday
Tofu Scramble Tacos with Avocado & Salsa (Vegan)
Friday
Southwestern Egg Rolls (got bumped from last week), Other appetizers- cheese, hummus, crackers and veggies (vegetarian)
Saturday
Grilled Chicken Bruschetta, Veggie Shish-kebobs
Join me in planning. I love to hear from you!!
- 1 teaspoon olive oil
- ¾ cup chopped green bell pepper (1 medium)
- ¾ cup chopped onion (~1/2 onion)
- 1 (10 oz) can red enchilada sauce- medium spice, such as Old El Paso
- 1½ cup shredded cooked chicken (such as a rotisserie)
- ¾ cup shredded cheese such as colby & monterrey blend (or cheddar)
- ½ teaspoon ground cumin
- ¼ teaspoon coriander
- ¼ teaspoon chipotle chili powder
- 6 corn torillas
- Chopped cilantro
- Reduced fat sour cream
- Preheat oven to 375 degrees. Coat 8x8 glass dish with cooking spray and set aside.
- In a large nonstick skillet, heat one teaspoon olive oil on medium-high heat. Add chopped bell peppers and onions and saute for ~5 minutes or until softened. Add can of enchilada sauce, bring to a boil and turn down to simmer while you assemble enchiladas.
- Mix shredded chicken, ½ cup of shredded cheese and spices in small bowl. Soften corn tortillas in microwave a few at a time for about 10-15 seconds. Spoon ¼ cup chicken mixture down the middle of tortilla, tightly roll up and place seam side down in prepared dish. Pour sauce evenly over enchiladas and top with remaining ¼ cup of cheese. Bake for 15 minutes until bubbly is cheese is melted. Serve with sour cream and chopped cilantro.
Gretchen Hokenson says
Here are our plans for the week.
Sun-build your own nachos
Mon- pioneer woman’s veggie lasagna. I think I will do them as roll ups so I can leave out the cheese from mine.
The rest of the week is flexible we will do baked potatoes, leftovers, either blts or britts meal, we are eating out Friday for the end of school. Saturday we will have leftovers from a wedding shower I am hosting for my future sister in law. We are doing salads since have the guests a gluten free and several are vegans.
Brittany Smith says
Smith plans: trying to use up ingredients we have in abundance!
Monday:Black bean, quinoa, avocado, and tomato salad with mangoes.
Tuesday: Forks Over Knives sweet potato vegan lasagna. No idea if this will be good!
Wednesday: Quinoa taco “meat” on taco salad with fresh pineapple and apple slices for us and Hokeys.
Thursday: LAST DAY OF SCHOOL! Celebrating at Pei Wei!
Friday: homemade pizza night….never gets old!
Saturday: Grilling at neighbor’s house! Love summer!
Simply Life says
enchiladas are always a hit around here- thanks for the reminder!
Mimi says
I really do love enchiladas and those look so tasty! Great for a crowd too! I forget how simple and delicious they are!
Gina (The Candid RD) says
Quite honestly, in all my years of cooking, I don’t think I’ve ever made enchiladas!! I’m going to try these 🙂
Melanie Flinn, MS, RD says
Hope you like them! They are definitely a simplified version using canned sauce, but I really liked them. 🙂 I miss your blog!