Speedy Weeknight Enchiladas

This recipe has become a staple in my home. We all love Mexican food so I try to incorporate at least one Mexican inspired dish into the rotation each week. What’s even better is how quickly you can get these on the table. These enchiladas are my FAVORITE and soon they will be yours too!

1lb chicken breast
1 large can enchilada sauce
1 pkg reduced sodium taco seasoning
3 tsp agave nectar or honey
Your favorite hot sauce (I use Tapatio or Valentina)
1 tbsp Mrs. Dash Spicy Southwest Chipotle Seasoning
1 small onion, thinly sliced
Corn tortillas
1 c shredded cheddar
Cilantro for garnish
Sour Cream if desired

To make this recipe simple, I start by cooking the chicken all day in a slow cooker. Not only does this save time when you are ready to finish off the dish (minimal prep & easy shredding), you get great texture and flavor through slow cooking. Start by adding the chicken, onions, taco seasoning and agave to your slow cooker and cook on low all day. Note: There is no need to add any additional liquid.

When you are ready to assemble the enchiladas, begin by preheating your oven to 400 degrees. Next, shred the chicken with two forks and stir to make sure all the onions and juices are mixed in. This will be easy!

Lightly oil a casserole dish. Mix the enchilada sauce, Mrs. Dash and desired amount of hot sauce in a bowl or large measuring cup. Sometimes I add in some taco sauce too.

Assemble enchiladas by spooning the shredded chicken mixture into a corn tortilla and rolling to close. Place seam side down in the casserole dish. When you have filled your dish, pour the enchilada sauce evenly over the enchiladas and top with cheese.

Bake for 30 minutes or until bubbly. Let cool a few minutes before serving.

Top with sour cream and cilantro and you are ready to enjoy!



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