When I was young (aka until I was 22 years old) and an idiot, I used to hate Mexican food and all its variations for absolutely no reason. I spent most of my days rejecting any dish that wasn’t a chicken or cheese quesadilla even into my four years living in Texas until my Waco best friend Jonathan revealed the most delicious Mexican food restaurant to me approximately one week before I graduated (I simultaneously hate and appreciate him for such a revelation). Thankfully, now I love Mexican food and try to attempt variations of different dishes whenever possible (see some here, here, and here) with my most recent endeavor being these extremely nontraditional chicken enchiladas that came together in the span of 30 minutes! I love enchiladas (I especially love heating my leftover ones up in my Waco best friend Lo’s kitchen at 3 a.m.) and these are cheap, easy, and make for delicious leftovers! Please do not stone me for this dish!!
Ingredients (for one 9×13 pan or approximately 9 chicken enchiladas):
- 1 chicken breast (I took mine from a leftover rotisserie chicken for the quickest protein!)
- 1 bag of shredded Mexican blend cheese
- Corn or flour tortillas (your decision is where the nontraditional part may come in)
- 2 small cans of enchilada sauce
- Salt, pepper, cumin, chili powder, paprika to taste (or opt for a taco seasoning blend if that’s easier and more accessible)
Instructions:
- Preheat oven to 410 degrees
- If cooking chicken breast on your own, season to taste, pan fry until juicy and fully cooked, and shred meat into thin strips
- If using leftover chicken breast of some sort, shred chicken until strips are perfectly bite sized
- Heat leftover chicken in a pan and season with spices of choice
- Sprinkle two handfuls of shredded cheese in chicken pan and mix until fully incorporated
- Pour half of one enchilada sauce can in a 9×13 cake pan until bottom is thinly coated
- Lay two small spoonfuls of chicken and cheese mixture on a medium-sized tortilla (I went for flour tortillas for my chicken enchiladas which I know I shouldn’t have but it was easier and I had them on hand!!) and roll to form an enchilada shape
- Place enchilada on top of sauce in cake pan and repeat with remaining tortillas until all chicken mixture is used and/or pan is full
- Cover enchiladas with more sauce and shredded cheese
- Bake in oven for 15 minutes or until tortillas are slightly crisped at the edges and sauce is bubbling
- Serve with rice and beans and enjoy!
