This past weekend, I was bebopping through Walmart because the kids were at home with Mister, so I wasn’t having to say no to sugar loaded foods that have packaging to encourage this behavior in children and, I had a hot honey latte in the car waiting for my return. The simple pleasures in life, especially once you’ve added small humans to your family numerous times! Anyhoo, I was on a mission for a few items, one of which was . . diced frozen chicken breasts all ready to go in a bag!
This sweet bag of poultry ease, has already been used in a chicken noodle soup and a stir fry. I only discovered it last month, so I’m still excited for all the variations of real diced chicken!
I decided that tonight’s dinner was going to be chicken enchiladas that normally, are work. Previously, I had to cook chicken breasts or chicken tenders, let them cool and finally, shred the chicken. With this discovery of diced chicken, it’s cook, add ingredients, do a little of this and little of that and shove this dish in the oven. Voila!
The ingredients:
*flour tortillas (gluten free for my family, Mission brand)
*mild enchilada sauce-2 cans
*2lb. of diced chicken
*1 8oz. of cream cheese
*Trader Joe’s garlic salt
*Ro-Tel mild diced tomatoes & green chilies
*Cotija cheese
I browned the chicken, seasoning it with garlic salt. Once cooked, I drained the juice and put in 1 can of mild enchilada sauce and the cream cheese. I turned on the oven, setting the temp to 350. Once this was mixed well, I let it simmer on low for about 5 minutes. Each tortilla was stuffed with this mixture, tortilla was folded like enchiladas are, ha, then placed in a large baking dish (a stone dish slightly bigger than 9X13). When the good were all in the stone dish, I poured the second can of enchilada sauce over the filled tortillas, then I spooned the tomato and green chili mixture on top, followed by a heavy sprinkling of Cotija cheese. I’m not sure how long this baked because I’m never good with setting a timer. I use my sniffer or just eyeball it with a toothpick inserted for baked goods, but I baked the enchiladas until the edges were a golden brown and appeared to be crispy. We’re fans of crispy edges on brownies, cookies and enchiladas! Once this dish of taste bud delight reached a temp that wouldn’t damage our tongues for a couple of days, each serving was topped with sour cream and a slice or two or three of avocado. This was pretty simple and pretty tasty!
*so, this photo of our dinner doesn’t look all that tasty, but the picture doesn’t convey the happiness for my family’s taste buds tonight. ha.
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