My Foray Into Food Storage

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Chicken Enchiladas – They’re Americanized, But, Hey, They’re Fast And They’re Good!

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Yesterday was my son’s 21st birthday.  I know it’s hard to keep track of all the birthdays and special occasions around here.  My birthday was a little over 2 weeks ago, my third son’s birthday was last week, my second son’s birthday was yesterday, Mother’s Day was this past Sunday, and my anniversary is coming up on the 25th.  All that craziness coupled with the regular end-of-school insanity makes for fun times in our house.  But I wouldn’t have it any other way.

 

Of course, I add to the craziness by making whatever my kids what for their birthday dinner. It’s a fun tradition which my kids look forward to.  The only requirement for the meal is that it has to be something I can actually make (no restaurant meals).  It can be something the birthday boy loves and everyone else hates.  It’s their choice.  Sometimes the birthday boy goes for a complicated dish (like Chicken Tikka Masala, which takes hours), and other times, like last night, my son went for Chicken Enchiladas, American style.

 

Enchiladas!

Enchiladas!

 

What do I mean by American style?  There is no ounce of authenticity in these.  NOT ONE!  But they’re quick and easy to make, and they taste good.  Everyone can eat them, except for my husband who has a hard time with cheese.  But it was my son’s birthday, and if 5 out of the 6 family members can eat dinner, I consider it a success.  Usually, I would feel bad if my husband (and sole financial provider) can’t eat what I make for dinner.  But it was youth night at church, and we usually eat out for youth night.  So he grabbed a burger at In-N-Out and was quite happy with it.  Problem solved.

 

How do I make these little gems?  Let me tell ya!

 

Easy, Delicious Americanized Enchiladas

Easy, Delicious Americanized Enchiladas

 

Chicken Enchiladas

Adapted from a recipe by Rachel Anderson

 

Flour or Corn Tortillas, soft taco size (8 per 9×13 pan)

Chicken (I use chicken breast, about 1 pound per 9×13 pan)

Oil (I use olive oil)

Cheese (I use sharp cheddar and, occasionally, Monterrey jack – use at least 2 cups per 9×13 pan)

Enchilada sauce, homemade or canned (I use Old El Paso or Great Value Brand, mild.  I don’t like it too spicy.)

Salt and pepper, to taste

 

Cut up chicken into small pieces and cook over medium high heat in a skillet (with oil).  Season with salt and pepper.  Set aside when chicken is cooked through.  Pour a small amount of the  enchilada sauce into a 9×13 pan, then pour remaining sauce into a flat dish which will allow you to dip the tortillas in the sauce.  Remove one tortilla from the package, dip both sides into the enchilada sauce, then set it in the pan.  Fill with chicken and cheese, then roll it up with the seam down.  Continue until all enchiladas are rolled.  Pour remaining sauce on top of the enchiladas and sprinkle with remaining cheese.  Bake at 350 degrees Fahrenheit for 30 minutes.  Serve and Enjoy!

 

Here’s my photo step-by-step.

 

All ingredients assembled, except for the chicken...

All ingredients assembled, except for the chicken…

 

Which I cooked in a non-stick skillet with olive oil and seasoned with salt and pepper.

Which I cooked in a non-stick skillet with olive oil and seasoned with salt and pepper.

 

I prepped my 9x13 casserole dish by pouring a little enchilada sauce in the bottom of the pan, then I poured the remaining sauce into a pie tin.  I find it is the perfect size and shape for dipping the tortillas in the sauce.

I prepped my 9×13 casserole dish by pouring a little enchilada sauce in the bottom of the pan, then I poured the remaining sauce into a pie tin. I find it is the perfect size and shape for dipping the tortillas in the sauce.

 

See?  It fits perfectly.  I dipped both sides of the tortilla, leaving the edge sauce-free to keep my hands cleaner.

See? It fits perfectly. I dipped both sides of the flour tortilla, leaving the edge sauce-free to keep my hands cleaner.  I know that flour tortillas are not traditional for enchiladas, but I said these were Americanized, didn’t I?

 

Next, I transferred the tortilla to the pan and filled it with chicken and cheddar cheese.

Next, I transferred the tortilla to the pan and filled it with chicken and cheddar cheese.

 

Then, I rolled it up with the sauce-free side of the tortilla on the outside (since the sauce in the pan would coat it).  Then I placed it in the pan with the seam side down.

Then, I rolled it up with the sauce-free side of the tortilla on the outside (since the sauce in the pan would coat it). Then I placed it in the pan with the seam side down.

 

It took less than 10 minutes to roll all of these and get them ready for the oven by pouring the extra sauce over the enchiladas and sprinkling them with cheese.  Next, I popped them in a 350 degree Fahrenheit oven for 30 minutes.

It took less than 10 minutes to roll all of these and get them ready for the oven by pouring the extra sauce over the enchiladas and sprinkling them with cheese. Next, I popped them in a 350 degree Fahrenheit oven for 30 minutes.

 

And, Voila!  My son's favorite dinner was served!

And, Voila! My son’s favorite dinner was served!

 

I think there are only 2 enchiladas left this morning, so dinner was a great success.  This little tradition helps make birthdays special and I love it!  It’s quite a bit of fun for me to let one of my sons be “king for the day,” or at least for dinner.

What birthday traditions do you have in your house?  Please share them!

Also, DON’T FORGET!  Enter to win a great prize in my May giveaway here.

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Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

16 thoughts on “Chicken Enchiladas – They’re Americanized, But, Hey, They’re Fast And They’re Good!

  1. I love reading your recipes. Wish more of them were vegetarian so I could try some.

    Like

    • Personally, I love vegetarian foods, but my husband and sons? Not so much.

      If I were to make these vegetarian, I’d simply cook some green and red bell pepper with some zucchini and use that in place of the chicken. I’m sure it would be yummy! I use those in place of meat all the time.

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      • That could work. Or mushrooms. I am always searching for nutritious entrees that don’t involve meat or cheese because I feel sorry for the way those cows are treated.

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  2. That is actually very authentic. We make those all of the time – except normally just the cheese version. But, Tex-Mex is a staple in our diet!

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  3. I’m drooling. I wonder if it’s because supper is an hour away or because of this recipe. I propose it’s the latter. 🙂

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  4. We go out for dinner for the birthday child – their choice of venue. I also get a giant number balloon of their age for them every year to go with their presents. I also take the birthday child to get a birthday present for their sibling so no one is left out

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  5. I’ve been meaning to try making enchiladas for a long time. It just never seems to happen! thanks for the renewed inspiration, they look delicious!

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  6. This recipe has my mouth watering! I usually make green enchiladas or ones with a ‘white’ sauce, so I’m definitely going to have to branch out and give these a try.

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  7. OH…you just made me remember that I have a pan of these in my freezer. I always make enough for 2 or more meals and freeze. Yesiree Bob….that is how I make them, too. I like them made with lean burger, too. Some salsa on top and a salad. Perfect!

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  8. I add black beans and corn in mine along with the chicken and cheese.

    Liked by 1 person

  9. Gotta try one out 🙂

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  10. They look good! And fast is always a plus in my book.

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  11. These look yummy. Have never tried to make them myself…might just do.

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  12. Maybe I can do this with mole sauce, a friend of mine made a big batch and gave me some. This is great for a quick meal, my family will love this. I`m sharing.

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  13. Reblogged this on FabiFabu and commented:
    Easy and delicious family dinner. By Laurel Nguyen

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