one dish chicken enchiladas
Quick, delicious, weeknight dinners are the end all when you are trying to maintain health and sanity. Feeding my kids homemade, real food is very important to me, but like most parents, time is hard to come by. This One Dish Chicken Enchiladas, is really fast and conveniently make ahead. You can get two dinners out of this which is another homerun!
I used a very clean, jarred enchilada sauce, but feel free to make your own. It’s simple with the right ingredients, but it is just one of those things that is truly not worth the effort. I frequently talk about using the best ingredients available to you. I chose organic, boneless, skinless chicken breast, reaaly good quality cheese and Bien Good Enchilada sauce.
I put the whole dinner together in under 30 minutes, left it in the refrigerator for later and the kids, warmed the dish through. We served with a side of guacamole and sour cream for extra flavor. Simple, fast and good for you, makes this perfect.
For the shredded chicken, if you want to make this crazy, easy, you can buy a roasted chicken from the store. In 10 minutes, I cooked 6 chicken breasts in the Instant Pot and shedded.
Tasty-yummies.com has this great hack for shedding chicken, you have to check it out! This all comes together quickly, shred your favorite cheese and decide on a corn tortilla. If you want to do away with gluten and grains completely, try Siete food’s wraps.
Large oven safe baking dish
2-3 pounds boneless, skinless chicken breasts
4 cups shredded cheese, I used a mild cheddar
1 jar enchilada sauce (I highly recommend Bien Good)
15 tortilla shells (corn, almond, cassava)
2-3 Tbs. fresh cilantro
Preheat oven to 375°F
In a bowl, take 1/2 cup-3/4 cup enchilada sauce and coat cooked chicken for flavor, put aside
Pour 1/2 cup enchilada sauce in bottom of baking dish
Begin filling tortillas with seasoned chicken (about 3 Tbs, don’t overfill)
Roll up and place in the bottom of baking dish. Do this until dish is full and filled with rolled tortillas (about 12-15)
Once baking dish is filled with tortillas, pour another 1 cup (or more) of enchilada sauce on filled tortillas. Cover top with sauce. If you like it really saucy, use the rest of the bottle.
Sprinkle top of Enchiladas with shedded cheese of your choice.
If you are making ahead of time, cover and refrigerate or place in the oven for 20 minutes or until heated through and cheese is beginning to brown
Set up a fixins bar with additional enchilada sauce, sour cream, and guacamole
There will be shredded chicken leftover. If the chicken is seasoned, use it for Sheet Pan Nachos. This truly is a great meal on the fly. I also tend to separate the chicken and put aside a pile of unseasoned, out of the Instant Pot. I will use this all week long as toppings for salads, Homemade Chicken Salad or protein that I add to my Bone Broth. There are so many options to having leftover protein in the fridge, and it is an amazing timesaver!