Chicken Enchiladas Make the Cut!

chicken enchiladas

I love it when I cook things that BOTH my girls really like – so much so that they actually say something about it. The real kicker, I mean, when I REALLY know that I nailed something is if it’s “lunchbox worthy”! It happened…just last night, so I wanted to share.

Drumroll please…Presenting….Chicken Enchiladas.

Now, this is not the first time I’ve made this. And, believe me, the other times didn’t get great reviews. However, this should be a testament to all of you that you just have to keep trying things over and over. Don’t give in to the mac ‘n cheese ridiculousness.  Our kids (and ADULTS) need real, homemade food, and they need to see it on a regular basis in their own homes! (ok, stepping off the soapbox.)

So, back to the chicken enchiladas.

I threw some chicken in the crockpot yesterday morning with just some water, garlic cloves and salt and pepper. I had extra rice in the fridge from a previous meal, so that was already done. All I had to do was make the sauce, shred cheese (which my little one did for me while her sister finished her homework) and assemble.

My sauce is nowhere near a traditional sauce, but it works for me and my family. If it were up to me this sauce would be a lot spicier! I put 2 cans of tomato sauce in a saucepan. I add chili powder, cumin, garlic powder and a little oregano. That’s it!

To assemble the enchiladas, I mix some shredded chicken with rice and a little bit of the sauce. Grease the baking dish. I warm up the corn tortillas in foil in the oven. Then, I scoop some of the chicken and rice mix in the tortilla, roll it, and place it seam side down in the baking dish. Repeat until the dish is jam-packed. Then, spoon the sauce over the tortillas. Sprinkle with shredded cheese.

Bake at 400 until cheese melts and then switch to broil to get that awesome bubbly browned cheese!

Last night, I served it with some frozen pineapple and blueberries that I had on hand!


Enchilada Sauce

2 cans tomato sauce (Bonus: I had about a pint leftover to freeze for the next time I make enchiladas!)

2 Tbsp. chili powder

2 Tbsp. cumin

2 tsp. garlic powder

1 tsp. oregano

Salt and pepper to taste