Happy New Year! I don’t know about you but instead of making resolutions, I make a list of goals and challenges for the upcoming year. By doing this, I don’t get upset if I fail, I just keep on trying. One of my many goals this year is to eat out less and cook more meals at home. 2016 was so centered around work that I often found myself rushing to get my kids and then just grabbing take-out or something quick from the local market. I have been on vacation this past week and have spent a lot of time organizing my kitchen and meal planning for the next few weeks. In addition, I made a list of easy recipes that have been favorites over the years so that I can revisit them and maybe reinvent them.
One of my favorite easy meals to whip up is something I am sure everyone makes, chicken enchiladas. A friend verbally gave me a version of this recipe about 7 years ago and it has been stuck in my head ever since.
Authentic Mexican and Mexican-inspired cuisine has always been a favorite. Over the years I have been introducing my kids to different regional foods and while Italian is their number one favorite, these enchiladas are always a hit with them. These are made with chicken but you can substitute beef or even just cheese. Either way, they are so easy to make a very economical. All you need for this recipe is the following: shredded chicken breasts, corn tortillas, enchilada sauce, Mexican or mixed cheese and a can of Cream of Mushroom soup. Simply boil 3-4 chicken breasts until done, shred and mix with the cream of mushroom soup and enchilada sauce. Assemble the enchiladas with the chicken filling, place in a baking dish, top with more enchilada sauce and cheese, bake until the cheese melts and voila! It really doesn’t get much easier than this. This is a very easy and basic recipe that can changed up and fun. I have made cheeseburger, pizza, buffalo chicken, steak, veggie, pork and even Philly Cheesesteak enchiladas. The possibilities are endless, all you need is a hungry mind.
Here is my recipe and I would love to hear your feedback. Please let me know if you have any questions.
- 3-4 chicken breasts
- 1 package of corn tortillas (I use 14 for this recipe but you might need a few more)
- 1 can of Cream of Mushroom Soup
- 2 (10 oz) cans of enchilada sauce (you can use red or green)
- 1 lb bag of shredded Mexican Cheese
- 1 9x13 baking dish
- Preheat oven to 350.
- Boil the chicken breasts until done and allow to cool.
- Shred the chicken into a medium sized bowl and then add the can of Cream of Mushroom soup and 1/2 of a 10 oz can of enchilada sauce. Mix well.
- Heat all of the tortillas over medium high heat and stack on a plate.
- Assemble the enchiladas by rolling each tortilla with 2 scoops of the chicken mix. Depending on the shape of your baking pan, you should fit about 2 rows of 5 vertically and then 2 rows of 2 horizontally. Once they are all places in the baking dish, pour the remaining can of the already opened enchilada sauce over the entire dish.
- Top all the enchiladas with 1/2 of the bag of cheese. Be sure to spread the cheese evenly.
- Pour the other 10 oz can of enchilada sauce over the cheese covered enchiladas.
- Take the remaining cheese and sprinkle over the entire dish.
- Place in the oven and bake about 8-10 minutes or until all the cheese has melted.
- Serve and enjoy!
I am so honored to participate in this week’s Sunday Supper and one of my many goals for 2017 is to participate each week if possible. Here are some fantastic recipes from the Sunday Supper Family! I can’t think of a better way to kick off 2017. Enjoy!
- Chicken Enchiladas by Eat, Drink and Be Tracy
- Chicken Scarpariello by Sunday Supper Movement
- Honey Mustard Chicken & Rice Pilaf by Wholistic Woman
- Pan Roasted Chicken Breasts and Vegetables by Simple and Savory
- Pineapple Chicken Stir-Fry by Mindy’s Cooking Obsession
- Roast Chicken by Monica’s Table
- Bucatini with Spinach Pesto by The Chef Next Door
- Chicken Marsala Lasagna Rollups by A Day in the Life on the Farm
- Extra Cheesy Stuffed Shells by Positively Stacey
- Quick Chicken Piccata by The Redhead Baker
- Apple Mustard Pork Tenderloin by That Skinny Chick Can Bake
- Cheesy Oven Omelette With Ham by Cricket’s Confections
- Cranberry Orange Pork Roast by Cosmopolitan Cornbread
Sheet Pan Suppers
- Dijon Salmon Sheet Pan Dinner by Casa de Crews
- Ranch Sheet Pan Pork Dinner by Hezzi-D’s Books and Cooks
- Sheet Pan Roasted Chicken Thighs Provencal Style by Delaware Girl Eats
Soup and Sandwich Suppers
- Chicken and Cheese Pita Sandwiches by Pies and Plots
- Chicken Chili by A Mind “Full” Mom
- Chicken Marinara Panini by The Freshman Cook
- Turkey Taco Soup by A Kitchen Hoor’s Adventures
Stove Top Suppers
- Arroz con Coco y Lentejas – Coconut Rice with Lentils by Food Lust People Love
- Asian Tuna Noodle Bowls by Cooking Chat
- Haluski (Cabbage and Noodles) by Cindy’s Recipes and Writings
- Healthy Quinoa Japanese Donburi Bowl by NinjaBaker.com
- One Pot Braised Lamb Shoulder Chops and Vegetables by Caroline’s Cooking
- Slow Cooker Chicken Ratatouille Stew by My Life Cookbook
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.