How to Cook Fast Weeknight Chicken Enchiladas

by Jerome Moss

Supplies

  • 2 large cans red enchilada sauce
  • 2 deli roasted chickens boned
  • Cheese blends of your choice
  • Large onion chopped
  • 2-4 jalapeños seeded and chopped
  • 2 garlic cloves minced
  • Lettuce chopped
  • Tortillas
  • 2.5 tsp Cumin
  • Salt and pepper
  • 2.5 tsp Adobo seasoning/seasoned salt
  • 1tsp garlic powder
  • 1tsp onion powder/flakes
  • Instructions

    Step 1

    we all have those days we don't wanna cook...So here is my quick enchiladas that will cook fast, and make great leftover lunches! If anyone is interested I can make a guide doing scratch sauce/chicken

    Step 2

    Preheat oven to 400degrees... Look at the seasonings, separate the cumin and adobo into 2tsp and then .5 tsp

    Step 3

    Some of the veg

    Step 4

    Chop the jalapeños, 4 was really spicy so of you want milder go with 2, and I like big bites so you may want to chop you'd even smaller!

    Step 5

    Quarter and slice the onion or chop, just preference!

    Step 6

    Get a pan home with some olive oil

    Step 7

    Toss the onions and jalapeño in, cook them about 3-4 minutes

    Step 8

    Add Chopped garlic(forgot pic) salt, pepper, .5 tsp cumin, .5 tsp adobo, garlic powder and onion powder/flakes

    Step 9

    Stir and cook another 3-4 minutes until tender pull it off the heat

    Step 10

    Ok debone chicken! Store roasted chicken is usually very soft and pulls right apart, I suggest just using our hands! I keep gloves around for this!

    Step 11

    Pull as much off as you can, I skinned it also... Give it a quick chop and add it to a bowl

    Step 12

    Like so

    Step 13

    Add the rest of the seasoning to the chicken

    Step 14

    As well as 1/4 of one of the cans of sauce.

    Step 15

    Stir it all up!

    Step 16

    Add the onions and jalapeño and garlic and stir

    Step 17

    Looks good and very moist!

    Step 18

    I used a Mexican blend, add 1/3 cup to the meat mix

    Step 19

    Like so and stir, now just let that hang out for a minute

    Step 20

    The same pan you had the onion and jalapeno and garlic in add the rest of the sauce and just warm it up

    Step 21

    Get a baking dish out.

    Step 22

    And now out sauce it heated grab a ladle

    Step 23

    And spoon about 2-3 ladles of sauce on the bottom

    Step 24

    Like so, you want it a little thick so the tortillas can absorb that sauce

    Step 25

    Layer tortillas covering the surface, took me 6 with slight overlapping

    Step 26

    Now add a few more ladles until they are covered

    Step 27

    Add meat mix in and spread it out!

    Step 28

    Add sauce on top

    Step 29

    More tortillas and then guess?!

    Step 30

    More sauce!

    Step 31

    I added a cup of the cheese spread out

    Step 32

    Also had some traditional Mexican cheese I wanted to use to I added about 1/3 cup on top, not necessary though

    Step 33

    Looks good right! Toss that in the oven for 20 minutes and remove

    Step 34

    While its cooking take your lettuce and chop it up

    Step 35

    We will add it on top before serving.

    Step 36

    Nice and browned and waiting for you! So this is more of an enchilada bake than traditional enchiladas. I like its less tortillas used and a lot of protein!

    Step 37

    Sorry for the sideways pic... Cut a piece and serve with lettuce and a little more cheese! Enjoy, check out my other guides and Facebook! The love of culinary creations. Have a good one everyone!