Mexican food is one of my favorite meals to make. The dishes are always flavorful and can eb made ahead of time. Enchiladas are easy to make and can be made with a variety of different meats. I have used leftover turkey and beef in place of chicken. When we have an abundance of venison, I will use ground venison as well. Really any meat will work well for enchiladas. To make the meat stretch further, add black beans! I use a mild enchilada sauce that even my kids enjoy!
If you are felling more adventurous, try my stuffed enchilada recipe! The addition of rice, beans and salsa kicks it up a notch. I make my enchiladas with whatever ingredients I have on hand. Just like lasagna, there are thousands of variations!
2 Chicken Breasts, cut into strips
1 Garlic clove, pressed
1 (14 oz.) can Enchilada Sauce
In a skillet cook chicken strips and garlic over medium heat until cooked through. Transfer to a bowl and add about 1/2 cup of enchilada sauce.
Spray a baking pan with cooking spray. Place chicken and enchilada sauce mixture on a tortilla and top with shredded cheese. Roll the tortilla up and place in the baking pan. Repeat until you have used all of the chicken. I usually get 6 enchiladas out of 2 chicken breasts.
Once you have rolled all of the enchiladas up, pour enchilada sauce over the top. Sprinkle with cheese.
Bake the enchiladas at 375 for about 15 minutes or until cheese is melted. If cooking from frozen, you will need to add some time.
- Use whole wheat tortillas for a healthier version.
- I don’t have a measurement for the cheese- use as much or as little as you like.
- I usually have extra enchilada sauce leftover. I place it in a cup and freeze it. Once it is frozen, remove from cup and place in freezer bag. Defrost to use at a later date.
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