Are you craving a delicious, comforting meal that's also quick and easy to make? Look no further! This Betty Crocker inspired chicken enchilada recipe is perfect for busy weeknights, satisfying even the pickiest eaters. Forget takeout – this homemade version is bursting with flavor and incredibly satisfying. It’s a fantastic example of healthy meals that don't compromise on taste. Get ready to enjoy a truly delicious and easy dinner!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cooked and shredded (or rotisserie chicken!)
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (10 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can chopped green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 corn tortillas
- 1 cup enchilada sauce (your favorite brand)
Instructions:
Get started: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Make the filling: Add the shredded chicken, diced tomatoes and green chilies (Rotel), diced tomatoes, green chilies, chili powder, cumin, oregano, salt, and pepper to the skillet. Mix well to combine and heat through. This step is where you can really adjust the spice level to your liking; add more chili powder for extra heat!
Assemble the enchiladas: Fill each tortilla with about 1/4 cup of the chicken mixture. Roll up tightly and place seam-down in the prepared baking dish.
Top and bake: Pour the enchilada sauce evenly over the enchiladas. Sprinkle generously with both cheddar and Monterey Jack cheeses.
Bake to perfection: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Serve and enjoy: Let the enchiladas rest for a few minutes before serving. Garnish with extra cilantro or sour cream, if desired.
Tips for the Best Enchiladas:
- Rotisserie chicken shortcut: Save time by using pre-cooked rotisserie chicken instead of cooking chicken breasts from scratch.
- Spice it up: Adjust the amount of chili powder to your preference. For a milder dish, use less; for a spicier kick, add more!
- Cheese variations: Feel free to experiment with different types of cheese. Pepper Jack, queso fresco, or a Mexican blend would all be delicious additions.
- Make it vegetarian: Substitute the chicken with 1 (15 ounce) can of black beans or a mixture of your favorite vegetables.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 30-35g
This recipe is a fantastic addition to your collection of easy recipes and quick dinner ideas. It’s perfect for a weeknight meal, a casual get-together, or even a satisfying lunch the next day. The delicious flavors and simple preparation make these chicken enchiladas a true crowd-pleaser. Enjoy this taste of homemade cooking, and don’t forget to share your culinary creations!