I actually made this recipe several weeks ago, and although it tasted great, I was not all that happy with how it turned-out. Freezing the second half of the recipe turned out to really enhance it! It did not hurt to add more sauce to it the second time around! Go ahead and add the beans if you like them. My spouse does not, so I omitted them from the recipe. Rather than make a separate sauce, I opted for PACE Salsa MEDIUM. It simplified the recipe for me.
The photo below shows the second casserole, previously frozen, thawed and rebaked with generous dollops of sour cream when served! It certainly does not look great BUT the taste was awesome!
Easy Chicken Enchiladas
2 tablespoons vegetable oil
3 boneless skinless chicken breasts cut into small bite sized pieces
1/2 red onion diced
4 ounce can of green chiles
1 pack taco seasoning
1 teaspoon garlic powder
1/2 teaspoon cayenne powder
1 teaspoon onion powder
1 1/2 cups red enchilada sauce OR 1 jar of PACE Medium Salsa
Preheat the oven to 350 degrees then add two tablespoons of oil to a large skillet and heat over medium high heat. Add the small chunks of chicken to the skillet and stirring often, cook until browned and no longer pink inside.
Add in the taco seasoning, spices, diced onion, 1/2 a cup of Pace salsa and green chiles. Stir to combine and simmer for 2-3 minutes then remove from heat.
Next, line up your Easy Chicken Enchiladas ingredients and grab a large 9×13 baking pan. Add a small amount of sauce at the bottom of the pan and spread out evenly.
To assemble the Easy Chicken Enchiladas, lay out a tortilla and spread a line of beans (OPTIONAL) down the middle of the tortilla along with a line of the chicken and some of the shredded cheese. Roll the tortilla and place in the baking pan. Repeat with the remaining ingredients and then top with more sauce and the remaining shredded cheese. Bake uncovered for 25 minutes. Remove and serve immediately.
Depending on which country you live in, some of those crucial ingredients you need for a recipe can be difficult to find. Spice mixes are one of the most challenging if you are used to walking into your US or Canadian grocery store and always finding the mix you want in the spice section. Such is NOT the case in Mexico! This is where PINTEREST is so helpful! Below are four of the MOST common ones I never find here in Yucatan. Each is actually cheaper than buying the brand name!!
What to do when you buy a Costco or grocery store rotisserie chicken and have leftovers? SOUP.
This will easily feed 4 to 6 people as a main course. The ingredients list seems long, but it can be simplified by making the changes noted in red.
Chicken Tortilla Soup
1 Rotisserie chicken (half chicken is enough)
1 15-ounce can Black beans (drained)
2 Celery stalks
3 tbsp Cilantro, fresh
2 cups Corn, frozen (1 small can or corn or more)
3 Garlic cloves
1 Lime, wedges
1 cups Peas, frozen (1 small can of peas)
1 Poblano peppers (Optional)
1 Red onion
1 Reserved red onion
28-ounce can Tomatoes
4 cups Chicken broth
Salt and freshly ground black pepper
3 tbsp Taco seasoning (see elsewhere o the blog for homemade taco seasoning)
1 tbsp Olive oil, extra-virgin
Crispy tortilla strips or crushed tortilla chips
1 Jalapeno, seeded and minced
In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery, and sauté until the vegetables start to become tender, 5 to 6 minutes. Add the Poblano peppers and cook until the vegetables are very tender, 6 to 7 minutes more. Add the jalapeño and garlic, and continue to cook until fragrant, 1 minute more.
Season the vegetables with the taco seasoning, then stir in the tomatoes and chicken broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until a good flavor develops, 20 to 30 minutes.
Stir in the chicken, black beans, corn and peas. Return the soup to a simmer. Season with salt and pepper. Serve with tortilla strips and just maybe, a touch of sour cream.