Friday Food Fight: Chicken Enchiladas

22 Jun

Chicken, fresh-diced veggies, melting cheese and tangy seasoning; this meal could easily be a taco or burrito but the crunch of a toasted tortilla makes the enchilada option hard to pass up.

Enchilada? Yes Please!

I first encountered this meal years ago on a trip to Hawaii. Not your traditional Hawaiian fare but it has lasted the distance to become a staple in my kitchen. My friend was babysitting and made this up for the kids. I held my breath because they are fussy eaters but lo-and-behold, they ate it right up. I learned then and there the art of disguising vegetables and goodness to make a healthy, kid-friendly meal. This recipe is very versatile and really the sauce is the only key ingredient; make it up with whatever veggies you have in the kitchen or even cheat and use the frozen variety, my friend actually made it with ground turkey so try that too.

It comes in a glass jar in Australia but this is the brand to use

Ingredients:

  • 2 chicken breasts
  • 1 carrot, diced
  • ½ head broccoli, chopped
  • 1 zucchini, diced
  • 1 onion, diced
  • ½ cup corn kernels
  • ½ red capsicum, diced
  • 1 packet taco seasoning
  • 1 jar Enchilada sauce (you could use taco sauce or salsa but the enchilada sauce has a tangy sweetness that really makes it for me)
  • 10 tortillas
  • Grated cheese

Directions:

  1. Preheat oven to medium hot (200 degrees Celsius)
  2. Cut vegetables and chicken so it is all ready to go.
  3. Brown chicken with some olive oil, salt and pepper on a high heat in a large saucepan
  4. Add onion after 2 mins or so and cook till transparent.
  5. Mix in all the other vegetables
  6. Stir in taco seasoning. I don’t add water because you don’t want excess liquid and I don’t want to overcook the vegetables any more than necessary by letting it reduce.
  7. Pour in 1/3 jar of enchilada sauce and combine.
  8. Prepare a cookie tray with baking paper (to avoid the mess and clean up) and heat tortillas for 1 minute in the microwave so they soften and don’t crack during filling).
  9. Fill each tortilla with some of the mixture and top with cheese. Roll up and put on tray, seam down.

    Why not stop here and make them tacos or burritos?

  10. Spoon some enchilada sauce on each roll and then top with cheese.
  11. Put in oven for 15 minutes or till cheese is melted to your taste.

    Enchiladas fresh out of the oven, ready to feed an army or two

  12. Serve with brown rice and green beans plus a dollop of sour cream or guacamole if you so desire.

This meal serves at least 4 adults. I always use the leftovers to make up lunches for my husband at work – score big brownie points there 🙂

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One Response to “Friday Food Fight: Chicken Enchiladas”

  1. Amee Beck Livingston June 28, 2012 at 12:06 pm #

    Thank you for sharing these delicious enchiladas at Fit and Fabulous Fridays! Come back soon! 🙂

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