Did you know that it is time for school to start up again? I can’t believe it either?! But here we are! The problem with going back to school is that the daily schedule is adjusted one more time! That means a tighter time line for everything, including suppertime! So it is time for quicker meals, make ahead meals, and “what can I throw together” meals! Which is where these cheesy Chicken Enchiladas come in! These enchiladas can be made ahead of time and enjoyed by everyone! Put the chicken mix together ahead of time and refrigerate. Make the sauce ahead of time and refrigerate. Put it all together at dinner, and conquer the school year dinner “time crunch”!
Chicken Enchiladas
(printable recipe at end of page)
(makes 6 -using 9 1/2″ tortillas)
2 pounds Chicken Breast
1 tablespoon Butter
11/2 cups chopped Onion
1 cup Sour Cream
1/4 cup chopped Green Pepper
1/4 teaspoon Pepper
1 cup shredded Cheddar Cheese
1 cup water
1/4 cup chopped Green Pepper
1 tablespoon Chili Powder
1 teaspoon dried Oregano Leaves
1/4 teaspoon ground Cumin
1 clove Garlic, finely chopped
15 ounce can Tomato Sauce
Flour Tortillas
Shredded Cheddar Cheese
Sour Cream
Chop the chicken into small bite sized pieces. Add a tablespoon of butter to a medium size pan and start cooking chicken in pan over medium heat.
As the chicken cooks, add the onion, sour cream, pepper, green pepper and cheddar cheese.
Use a medium saucepan filled with 2/3 cup water to cook the bell pepper, chili powder, oregano, cumin, garlic and tomato sauce to boiling. Stir and reduce heat. Simmer for 5 minutes, uncovered.
Pour sauce into oblong pyrex dish.
Set up an assembly line to dip the tortillas and roll the enchiladas. Start by placing one tortilla at a time into the red sauce. Drag the tortilla through the sauce, and place in the empty pyrex dish.
Place approx. 1/4 cup of cooked chicken mix towards the end of the tortilla. Spread the mix out across the width of the tortilla, fold in the sides and roll the tortilla.
As you roll, place the tortillas in the dish you are rolling in. Continue until all are rolled. If you prefer, roll the tortillas on a plate or a cutting board.
Pour the remainder of the sauce over the top of the tortillas. Sprinkle with remaining shredded cheddar. Bake at 350℉ in oven.
for 20 minutes. Do not cover.
Serve with refried beans along with cheese and salad, or …….
enjoy your chicken enchilada like I do, alone with lots of cheese and sauce!Thank you for stopping by today! Today’s #SundaySupper is all about “Back to School” dinners! For a lot more yummy, tasty recipes, scroll down and find more recipes from the #SundaySupper family!
Thank you to Em Beitel for hosting today’s tasty event!
Back to School Dinners
- Bacon Cheeseburger Zucchini Boats by The Crumby Kitchen
- Beef and Sweet Potato Stew by What Smells So Good?
- Easy Meatloaf Meatballs by Palatable Pastime
- Mexican Lasagna with Corn Tortillas by Sunday Supper Movement
- One Dish Taco Goulash by Fantastical Sharing of Recipes
- Pierogi with Sausage and Peppers by Hezzi-D’s Books and Cooks
- Pot Roast with Mushrooms, Tomatoes and Red Wine by That Skinny Chick Can Bake
- Casimer Rice by A Day in the Life on the Farm
- Dad’s Glop by My Blissful Mess
- Homemade Lasagna by Soulfully Made
- Kid-friendly Salmon Curry by Caroline’s Cooking
- Salmon with Pappardelle and a Brandy Cream Sauce by Mysavoryspoon
- Slow Cooker Stuffed Pepper Soup by Books n’ Cooks
- Chicken Enchiladas by The Freshman Cook
- Chicken Parmesan by Bottom Left of the Mitten
- Chicken with Creamy Lemon Caper Sauce & Roasted Asparagus by Gourmet Everyday
- Chicken with Sautéed Zucchini Peppers and Mushrooms by Cindy’s Recipes and Writings
- Cornflake Chicken Tenders by Renee’s Kitchen Adventures
- Easy Instapot Roast Chicken by Our Good Life
- Easy Ranch Chicken Pasta with Bacon by Cricket’s Confections
- Perfect Scrambled Eggs by Pies and Plots
- Roasted Chicken Breasts by Life Tastes Good
- Slow Cooker Creamy Tomato Chicken & Spinach by My Life Cookbook
- Whole30 Mini Turkey Meatloaf by Bites of Wellness
You can find The Freshman Cook on these pages:
Author: The Freshman CookPrint Recipe
CHICKEN ENCHILADAS
INGREDIENTS:
- 2 pounds Chicken Breast
- 1 tbalespoon Butter
- 1 1/2 cups chopped Onion
- 1 cup Sour Cream
- 1/4 teaspoon Pepper
- 1/2 cup chopped Bell Pepper
- 1 cup shredded Cheddar Cheese
- 1 cup water
- 1/4 cup chopped bell pepper
- 1 tablespoon Chili Powder
- 1 teaspoon dried Oregano Leaves
- 1/4 teaspoon ground Cumin
- 1 clove Garlic, finely chopped
- 15 ounce can Tomato Sauce
- Flour Tortillas
- Shredded Cheddar Cheese
- Sour Cream
INSTRUCTIONS:
- Chop the chicken into small bite sized pieces. Add a tablespoon of butter to a medium size pan and start cooking chicken in pan over medium heat.
- As the chicken cooks, add the onion, sour cream, pepper, green pepper and cheddar cheese.
- Use a medium saucepan filled with 2/3 cup water to cook the bell pepper, chili powder, oregano, cumin, garlic and tomato sauce to boiling. Stir and reduce heat. Simmer for 5 minutes, uncovered.
- Pour sauce into oblong pyrex dish.
- Set up an assembly line to dip the tortillas and roll the enchiladas. Start by placing one tortilla at a time into the red sauce. Drag the tortilla through the sauce, and place in the empty pyrex dish.
- Place approx. 1/4 cup of cooked chicken mix towards the end of the tortilla. Spread the mix out across the width of the tortilla, fold in the sides and roll the tortilla.
- As you roll, place the tortillas in the dish you are rolling in. Continue until all are rolled. If you prefer, roll the tortillas on a plate or a cutting board.
- Pour the remainder of the sauce over the top of the tortillas. Sprinkle with remaining shredded cheddar. Bake at 350℉ in oven. for 20 minutes. Do not cover.
- Serve with refried beans along with cheese and salad, or enjoy your chicken enchilada like I do~alone with lots of cheese and sauce!
