Family Dinner: Chicken Enchiladas

Okay. So I cheated a little bit in the recipe, and I used a pre-made sauce. But it still tasted pretty dang good.

I like to make enchiladas because they get better with time. Leftover enchiladas are one of the best breakfasts out there. My husband likes to add a fried egg to it, too, which makes it technically breakfast food.

Plus, they are really easy to make. I made this batch last night in forty five minutes. That’s from the time I pulled the ingredients out of the fridge until the time that the dish came out of the oven. That’s super quick! Anyway, I hope you like my recipe!

Chicken Enchiladas with Green Chili Sauce


2 chicken breasts, cubed
1 tsp. salt
1 tsp. pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. chili powder
1 12 ounce can of green chili enchilada sauce (any brand)
10 corn tortillas
1 1/2 cups grated cheese ( I use a mixture of monterey jack and pepper jack cheese)


Preheat your oven to 350 degrees.

In a large skillet, saute the cubed chicken on medium-high heat. You may need to add a tablespoon of oil to the pan to keep it from sticking. Add the salt, pepper, garlic powder, onion powder, and chili powder. Stir well so that each piece of chicken gets coated evenly in the spices. When the chicken is fully cooked, set it aside.

Then, using a cast iron skillet, or other similar pan, heat the corn tortillas until they are really warm. Cold tortillas will break, so you have to heat them to be able to roll the enchiladas. Add about two tablespoons of chicken, and a tablespoon of grated cheese to each tortillas, and roll it up.

In a 9 inch baking dish, pour a small amount of your sauce on the bottom. You want the whole bottom to be coated, but you need to save some sauce for the tops of the enchiladas. Place your enchiladas in the pan, and pour the rest of the sauce on top. Use a spoon to make sure the sauce gets in between each enchilada, and be sure every bit of the tortilla has sauce on it. Then, spread the rest of the grated cheese on the top evenly.

Bake the enchiladas for 10-15 minutes, or until the sauce and cheese are bubbling. Allow it to cool for about three minutes, and enjoy!

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