Friends, this dinner shortcut is about 30 minutes to the table. I’m all about simplifying when I can. This may surprise you, but I’m actually not a details person! I’m Virgo through and through, but I’m just not all that thorough about cleaning, to Sam’s dismay. I’ll occasionally play little games with myself to see how fast I can do something (not a quality of a thorough person). I’ll do anything to save myself a minute or two. These enchiladas are one of those things. They require very little thought and so few ingredients! It’s perfect for a weeknight dinner.
Chicken and Cheese Enchiladas were a staple in my college days. I used to make them in my hot little kitchen with no air conditioning. But despite my less than ideal living conditions, these enchiladas were more than just okay. They were always incredible and would last forever.
Here’s how you make this simple and quick dinner. Start by poaching your chicken. There’s a million ways to make pulled chicken. I use an instant pot, you could bake it, or you can poach them by simmering them in boiling water until cooked through. Once they’re done, shred the chicken with forks and sprinkle with a little salt. Add green chiles and mix in. Set aside.
Add a little enchilada sauce to the bottom of the baking pan. Heat the corn tortillas over a flame for a minute on each side or in a hot pan. Then add a scoop of pulled chicken and a sprinkle of cheese. Roll and place in the pan, side by side until you’re out of tortillas and chicken. Pour the remaining enchilada sauce on top and top with the remaining cheese. Bake covered with foil for 20 minutes. Then remove the foil and cook 5 more minutes. Let them cool slightly before serving.
Look how delicious–and easy! What’s your favorite quick dinner?
- 1 lb chicken breast
- 1 four ounce can diced mild green chiles
- 12-15 corn tortillas
- 16 ounces enchilada sauce
- 1½ cups grated monterey jack cheese
- salt to taste
- Preheat oven to 400 F.
- In a 9x14 baking dish add about a half cup of enchilada sauce and spread across the bottom of the dish.
- Cover your chicken breasts with an inch of cool water and bring to a boil. Reduce to a simmer, cover and simmer for 10-14 minutes or until the chicken breasts come to 165 F. Remove from the water and shred the chicken with two forks on a plate. Sprinkle with salt and mix in your diced chiles.
- Heat your tortillas in a nonstick pan over high heat about one minute on each side. Or you can put them on a gas flame for one minute on each side.
- On the tortilla, add about ⅛ cup chicken sprinkle a tablespoon of cheese and roll, placing the rolled enchiladas in the pan side by side.
- Cover with the remaining enchilada sauce and sprinkle with remaining cheese. Cover the pan with aluminum foil.
- Bake for 20 minutes, then remove the foil and bake an additional five minutes.