Tonight’s sunday suppers is chicken enchiladas. Now, I didn’t get all fancy and make my own enchilada sauce and everything else I made was prepackaged as well. I’m not trying to reinvent these meals. I’m simply telling you what I’m making for us to eat the entire week. So put on your heels, some good tunes, and grab a cocktail….Time to start cooking…Along with the enchilada’s I made Spanish rice(boxed or bagged) and corn cake(I used Chi-Chi’s brand). I also made breakfast casserole and threw some frozen turkey meatballs in sauce and cooked up some frozen cheese ravioli. All in all everything took about 2 hours to make. Not bad for a week’s worth of food and not having to cook the rest of the week. The frozen turkey meatballs and sauce have saved me many a weeks. They are from my favorite store in all the land-Aldi. So super simple. I actually sometimes just eat a few cold straight from the fridge if I’m in a hurry and forget to eat especially before the gym. Or you can heat them up with a lil mozzarella cheese on top. Or put them on a hoagie bun and make a sub. Or like I did this week, and cooked up some ravioli. Which I also eat cold. Weird I know, right? But let’s talk enchilada’s. I boil the chicken breasts and let my kitchen aid mixer do the shredding. Then I add the seasonings.
I lay out the tortillas and add the chicken, shredded Mexican cheese, and sliced black olives.
I roll them up and place them in baking dish and pour the enchilada sauce over top. Then I sprinkle some more shredded cheese on top and cover and bake them.
chicken enchilada’s
2 lbs boneless skinless chicken breasts, cooked and shredded
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp chipotle powder
2 cups shredded Mexican cheese
28 oz can enchilada sauce
3/4 cup sliced black olives
10 flour tortillas
Combine first 6 ingredients in a bowl. Evenly distribute seasoned chicken, cheese(reserve 1/4 cup to sprinkle on top), and olives in the middle of 10 flour tortillas. Fold opposite sides of tortillas in and roll up, folding mixture inside tortilla. Place seam side down in a baking dish. Cover with enchilada sauce and sprinkle with remaining 1/4 cup shredded cheese. Cover with aluminum foil and bake in a 350 degree preheated oven for 20-25 minutes.
