As I look around my house I realize how busy life has been over the last month. Nothing is seriously wrong but there are baskets of laundry to be folded, clean dishes to put away, and tables to be dusted. It seems that just like everyone else we are running from morning until late in the evening. Kids have dance, cello lessons, Science Olympiad and Tween/Teen Library meetings. We, the adults, have work, volunteering and driving to all the previous lessons.
How do we fit it all in? We don’t. We all do the best we can. I get upset with other blogs and websites that want to make you think you can do it all effortlessly and any less you are a sloth or a bad parent. You do what you can and make the best of it. Honestly, we looked at each other last night and the one good thing we could say about the day? “We all made it through today alive.”
This is one of my favorite dinners because it is so easy to make and if you have kids that can help cook this meal can be in the oven in 15 minutes or so and on the table within 45 minutes. If you have your chicken cooked ahead of time you can take 15-20 minutes off this recipe!
My family does not like red enchilada sauce for the most part. It is usually either too smoky tasting for them, chipotle, or too spicy. Since we have discovered Enchilada Verde sauce we are in love with it. I made a soup a few weeks back using the sauce and now these enchiladas. I made 12 enchiladas and there were only 2 left at the end of the meal. Those were quickly claimed for lunch the next day.
They have a bit of spice without being too spicy but they have tons of flavor. You can add heat if you like with hot sauce on the side.
For my mostly gluten-free son I made him a separate casserole dish of enchiladas with exactly the same ingredients except using gluten-free corn tortillas. Hint: I learned if you heat the corn tortillas up for just a few minutes in the microwave with a damp paper towel they tended to roll much easier for me.
I served this with a green beans and a side salad.
- 1 – 1 1/2 lbs. chicken breast, cut into small pieces
- 2 TBSP canola oil
- 2 tsp. cumin
- 1 tsp. garlic
- 1/2 tsp. salt
- 1 tsp. black pepper
- 1 cup queso or Monterey jack cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 12 flour tortillas – 6″
- 2 cups Enchilada Verde Sauce
- sour cream for topping, if desired
- Preheat oven to 350 degrees. Spray a 13×9 casserole dish with non-stick spray.
- Mix cumin, garlic, salt and pepper in a small bowl. Sprinkle over chicken on both sides.
- In a large skillet heat the oil over medium heat.
- Add chicken to the skillet. Brown chicken and cook completely through. If there are any large pieces of chicken cut them with the side of the spoon.
- Once chicken is browned remove from heat to cool slightly.
- Mix the 3 cups of cheese in a bowl until well mixed.
- in the bottom of the casserole dish spread 1/2 cup of enchilada sauce.
- Place a bit of the cheese mixture down the center of a flour tortilla. Spread 1/12 of the chicken over the top of the cheese.
- Roll tortillas placing them seam side down in the casserole dish.
- Repeat until all tortillas are used. I packed mine in tightly and all 12 fit. You may have to squish them together a bit.
- Pour remaining enchilada sauce over the top of the tortillas.
- Sprinkle the remaining cheese over the tortillas.
- Bake for 20-25 minutes until cheese is browning around the edges and bubbly.
- Remove from oven and allow to rest for 5 minutes before serving. Serve with a dollop of sour cream on top if desired.