Weeknight Swoon :: Simple Chicken Enchiladas
We make these simple, lighter chicken enchiladas fairly often; they come to together quickly for a flavorful dinner, and the honey loves them for leftovers the day – or two – after. I’ve hesitated to write about this dish for Swoon, only because I don’t particularly follow a strict recipe and the ingredients tend to change slightly each time, depending on what we have in the pantry.
I’ve experimented with homemade and store-bought enchilada sauce. Corn and flour tortillas. If we have green chilis on hand, I add those for some extra heat. Or sauteed red peppers and onions, which gives the dish bold fajita-flavors. I love that it’s so adaptable and easy to throw together for a weeknight dinner; I can adjust the quantity for just the two of us – or to feed a crowd – with the same delicious results.
Simple Chicken Enchiladas
3 cups cooked boneless, skinless chicken thighs, shredded
12 6-inch corn tortillas
2 10oz cans enchilada sauce
1 4.5oz can chopped green chilis
1/2 cup fresh medium-heat salsa
1/2 cup jack or sharp cheddar cheese, shredded
To garnish: fresh cilantro, avocado and/or fresh lime
1. Preheat the oven to 350. Combine the chicken with the green chilis and salsa. Pour a bit of the enchilada sauce into a 9-by-13-inch baking dish, just enough to coat the bottom. Wrap the tortillas in a damp paper towel and microwave on high for 30-45 seconds.
2. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll the tortilla tightly and place seam-side down in the baking dish. The dish will be snug with the rolled tortillas. Pour the remaining sauce over the tortillas and top with the shredded cheese.
3. Bake for 25-30 minutes, or until the enchiladas are heated through and the cheese is golden- brown. Remove from oven and let cool 5 minutes. Serve hot with fresh, chopped cilantro, chunks of avocado and a squeeze of fresh lime.