Kat has been super picky with food, it’s a constant battle at every meal. The only reason shes gained any weight is by giving her half a bottle of pediasure or some toddler formula at night. Sadly she may be lactose intolerant so we’re running the gamut of non-dairy milk options, first up is almond milk which she protests a lot about but we’re gonna give it a month and see if we see any changes in her, so far we have but it could be from lack of variety in her palate, we’ll see I guess.
I make a lot of meals that are just too much for two people to eat, we reduce waste by splitting the meals up and freezing them or giving them to friends or family. And since a friend of mine is expecting a new addition next month I’ve been setting up some freezer meals for her when I make big batches of food, last time was Smoked Sausage Alfredo Bake (it made three medium-sized meals and is a favorite around here). This time is the Cheesy Enchiladas and next week is a meal that I got from a facebook group from a British gentleman who has some great recipes and I’m finally gonna try one. I’m gonna post it next week with my changes since I’m a rebel like that.
We make these enchiladas mostly in the winter since the oven makes the house pretty toasty and nobody wants that in the dead of summer when you’re lucky if it’s under 80 degrees. That’s also when I make most of my casseroles unless we’re craving one, then I just make sure the fans are going to keep us from having a heat stroke. This particular recipe is very flexible. I do little changes all the time and some I keep and others I don’t. So don’t be surprised if I update this one and it looks different when you come to look at it again. Now on to the recipe!
You’re gonna need the following:
- Chicken, it can be canned, breast, thigh, or some leftover rotisserie if you have it on hand.
- Cheese, I use a Colby Monterey Jack blend but a Mexican blend works nicely too.
- Chicken Enchilada soup, it doesn’t matter what brand but since I can’t reveal the brand due to copyrights I’m sure you’ll find it.
- Enchilada sauce, we use the mild type but if you like it hot be my guest, once again brand is covered due to copyrights.
- Onion, diced relatively small
- Bell pepper, the color choice is yours and also a small dice needed for that.
- Garlic, minced, I added probably close to a tablespoon but you do you.
- Rice, I cooked up more than I needed since I need more for a recipe later. This is also optional, you could have it as a side instead if you wish.
- Black beans, once again optional and makes a good side dish.
- Sour cream, it’s a must for topping.
- Spice blend, optional, the ingredients for my enchilada seasoning will be in the card below.
Alright, the instructions are a little much but they’re worth it!
- Cook your chicken if you haven’t already. If you have or it isn’t necessary then skip this one.
- Cook up your veggies until soft and the onions are translucent, I always add the garlic last to prevent burning.
- Meanwhile, combine the soup and sauce and mix.
- Shred the chicken if it isn’t canned, most recommend using two forks to do this but I just rip it apart with my hands, cooking therapy.
- Once the veggies are done turn off the heat and transfer them to a large heat resistant bowl to stop the cooking.
- In that same heat resistant bowl add the cooked rice, beans, chicken, cheese and a cup of the soup mix and if desired the enchilada seasoning. Now mix that and set aside for a bit.
- Pour a cup of the soup mixture into the bottom of your pan and set it close to your work station. Go ahead and preheat your oven while you’re at it.
- Place a tortilla on your work surface and scoop about 1/4 cup of the chicken mix and make it into a little log. Fold up the ends on the sides and then bring the bottom of the tortilla up, use this portion to kinda scootch the mix into a tight log inside the tortilla. Then roll it tightly away from you and place seam side down in the pan. You don’t have to fold the ends in but I like to keep my filling inside the tortilla.
- Once you’ve filled your pan(s) pour the remaining soup mix on top then top with cheese.
- Cover with foil and bake for 30 minutes then take the foil off and bake another 15 to crisp up the cheese on top.
There you have it, simple and easy Cheesy Chicken Enchiladas. Let me know how it turns out for ya!
Cheesy Chicken Enchiladas
- 2 cups cooked shredded chicken
- 2 cups shredded Colby Monterey Jack cheese divided
- 1 can Chicken enchilada soup
- 1 can enchilada sauce
- ½ onion diced
- 1 bell pepper diced
- 1 cup cooked rice optional
- 1 can black beans drained and rinsed optional
- 1 Tbsp black pepper
- 1 Tbsp salt
- 1 Tbsp paprika
- 1 Tbsp ground mustard
- 1 Tbsp cumin
- 1½ Tbsp garlic powder
- 1½ Tbsp onion powder
- Combine the soup and enchilada sauce, stir until fully incorporated and set aside.
- Shred your chicken if you haven't already and combine with the cheese, peppers, and onions and if you desire the rice and beans. Then add one cup of the soup mixture to the chicken and stir until everything is coated.
- Pour one cup into the bottom of a 9x13 pan or ½ that for 2-8x8 ish pans and set close to your workspace.
- Preheat the oven to 350° F.
- Place the tortilla directly in front of you on a completely flat surface such as your counter or a cutting board. Place about ¼ cup of the chicken mixture in the center of the tortilla and make it into a log. Bring in the two sides just enough to cover the ends of your filling then bring up the bottom edge to use it to snug the filling it, roll tightly away from you and place seam side down in the pan.
- Once you have all the enchiladas rolled and in the pan, pour the remaining soup mix over the top and sprinkle with the remaining cheese.
- Cover with foil and bake for 30 minutes then remove foil and bake another 15. Enjoy with sour cream and your preferred sides.
- combine all ingredients in a small jar and shake well. Use as desired.