Weeknight Chicken Enchiladas

Homemade Chicken Enchiladas Made In a SNAP!

Chicken Enchiladas

Hello friends!

I hope your year is starting off well! Last weekend we had a little getaway in Michigan, which meant I wasn’t able to post a review for you all. It was definitely a much-needed time away with limited cell service. Driving through a snow storm definitely wasn’t relaxing, but everything else that followed was perfect. Good food, good vibes–highly recommend taking a trip like that, if you’re able. Anyway, worry not, I’m here to catch up! This week’s recipe is often my go-to when I need quick dinner on the table that still looks and tastes like it was ordered at a restaurant.

Oh yes, I’m talking about enchiladas.

Now, these can be made in so many different ways with different fillings, as well. Today, we’re going to be focusing on red chicken enchiladas.

This week’s recipe is courtesy of Isabel Eats. You can find the recipe right -> here!

Making Your Chicken Enchiladas Perfect For Your Family

This recipe is extremely simple in that it is perfect for the weeknight. Extending the cook time for these is absolutely possible. See, if you made your own tortillas, cooked your own chicken, and made your own sauce–it would take much longer. With this recipe, you’re looking at about 30 minutes of prep and cook time.

For starters, you can start off with store bought corn tortillas (to keep it gluten-free). If you prefer flour tortillas for your enchiladas, then Isabel Eats does include a note on this option. Check it out! Next, the chicken. I like to use a rotisserie chicken. It’s already cooked, juicy, and has some seasoning to it. For this recipe, I discard the skin since we’re looking for shredded chicken for the enchilada filling. Last but not least–the sauce! You can use whatever store-bought sauce you’d like. Some are spicier than others. I love using the Whole Foods 365 Red Enchilada Sauce. It’s a 15 oz jar, so it covers this entire recipe. Nothing to waste!

Chicken Enchiladas plated

How To Jazz Up Your Chicken Enchiladas

Of course with these being chicken (and cheese) enchiladas, you can always add a little more oomph to the filling. I actually saw some comments on the recipe page about adding beans. I’ve done that in the past and it certainly makes the enchiladas more protein-packed. For this recipe, I decided to jazz up my enchiladas with the recommended toppings: sour cream, cilantro, onion, and cotija cheese.

If you want some guacamole or salsa on the side–no one is stopping you ;).

Chicken Enchiladas

Grey’s Grade: 5/5

Coming back from vacation, this was the first meal that I made to review. It was simple, rather inexpensive, and absolutely filling. I think that this recipe makes at home enchiladas an absolutely breeze, so if you were ever apprehensive about making this at home–please give it a go.

Isabel Eats provides excellent instructions and has been very receptive to the comments that people have left her. I think you’re in for a great recipe to follow when you give this a try! I certainly know that I’ll be going back to make this again and again on those weeknights when I need a few shortcuts in the kitchen! Delicious!

If you’re already a fan of enchiladas–how do you jazz up your plate?

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