Chicken Enchiladas

Prep time: 20 minutes
Cooking time: 25 minutes

You’ll soon notice that we love cooking food that is easy to make and doesn’t require hours spent slaving over a hot stove. This recipe requires very little preparation and is great as a light meal on it’s own or served with corn chips.

To see full-sized photos of this recipe (including some not shown on this post) click here.

Ingredients // Yield 8

  • 600g chicken breast
  • 8 tortillas
  • 125ml cream*
  • 1 tsp Extra Virgin Olive Oil
  • 1 can diced tomatoes**
  • 1 tsp minced garlic
  • Grated Tasty Cheese
  • Lawry’s seasoning
  • Pepper

*As Branden is lactose intolerant we try to use lactose-free products where possible.
**Β If you like things a little more saucy, add an additional can of tomatoes.

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Procedure: (with images)

  1. Cut the chicken into bite-size pieces.
  2. Heat the oil in fry pan, then add the chicken. Add Lawry’s or seasoning of your choice.
  3. Cook over medium heat until chicken is no longer pink on the inside.

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  1. In a bowl, mix the can of diced tomatoes with the cream and garlic.

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  1. Preheat the oven to 180 degrees Celsius.
  2. Grease/line baking dish with spray oil or baking paper.
  3. Microwave 4 tortillas at a time for 30 seconds until are all warmed.
  4. Take one tortilla and add some cooked chicken pieces.
  5. Spoon a small amount of the tomato and cream mixture over chicken.
  6. Sprinkle a light amount of cheese onto the tortilla.

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  1. Wrap enchilada and place ‘seam-side’ down in baking dish.
  2. Repeat steps 8-11 with remaining tortillas and chicken.
  3. Pour any leftover sauce over the top of the enchiladas.
  4. Add a bit of cheese to the top of the enchiladas.

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  1. Bake in the oven for 20-25 minutes or until tortillas are lightly browned and cheese has melted.

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Recipe quick view
Procedure:

  1. Cut the chicken into bite-size pieces.
  2. Heat the oil in fry pan, then add the chicken. Add Lawry’s or seasoning of your choice.
  3. Cook over medium heat until chicken is no longer pink on the inside.
  4. In a bowl, mix the can of diced tomatoes with the cream and garlic.
  5. Preheat the oven to 180 degrees Celsius.
  6. Grease/line baking dish with spray oil or baking paper.
  7. Microwave 4 tortillas at a time for 30 seconds until are all warmed.
  8. Take one tortilla and add some cooked chicken pieces.
  9. Spoon a small amount of the tomato and cream mixture over chicken.
  10. Sprinkle a light amount of cheese onto the tortilla.
  11. Wrap enchilada and place ‘seam-side’ down in baking dish.
  12. Repeat steps 8-11 with remaining tortillas and chicken.
  13. Pour any leftover sauce over the top of the enchiladas.
  14. Add a bit of cheese to the top of the enchiladas.
  15. Bake in the oven for 20-25 minutes or until tortillas are lightly browned and cheese has melted.

Leftovers
Reheat for a quick lunch or second dinner (elevensies!).

Chill!: Totally ok to store them in the fridge. Place in an air-tight container or on a plate and cover with cling wrap. Consume within 3 days.
Heat!: Reheat in the microwave for 2-3 minutes. If you have a bit of extra time or like your enchiladas crispy, wrap in foil and heat in oven for 5-10 minutes.
Freeze!: Nothing about this recipe is freezable – unless you pre-cut your chicken pieces and freeze them for later use in the week.

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4 thoughts on “Chicken Enchiladas

  1. Looks good πŸ™‚ We get the kits from the supermarket but it if it’s that easy to make your own it might be the better option πŸ™‚ Will try it πŸ™‚

  2. I love the way you take pictures of each step and the pictures themselves are very sharp & detailed. The final product looks great ! I was wondering how you cut the chicken as I find it is usually difficult to cut when raw. My friend from Korea actually uses a type of shears for meat. Do you do that too, or do you use sharp knifes?

    • Hello Aunty K πŸ™‚
      i really DISLIKE cutting chicken.. I use special Tupperware scissors to cut the chicken. I also wear disposable gloves too, at least during the winter when the coldness hurts my hands. I find the special food scissors to be really good as knives just seem to slip or squish the chicken. We do our menu plan fortnightly then write our shopping list so we know what we need without getting caught up on random buys at the supermarket. When i get home if i know we are having a diced chicken dish i cut the chicken up right away and then freeze it in freezer bags. Saves me a lot of time during the week. πŸ™‚

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