I am not sure what has gotten into me, but I am really into cooking lately. Maybe I’m more-so into the saving money part of taking the time to cook vs splurging on convenient meals or going out to eat. I didn’t do it for this meal, but a few times lately when Luke and I have cooked I have estimated the cost of the meal for each of us. I mean, we made breakfast the other day: pancakes, bacon and potatoes and I even estimated how many times we would use the bottle of syrup and divided that by the cost and added it all up to get a good estimate. According to my calculations, that meal was around $5 for both of us to eat and I’m like thinking “if we would have ordered this at a restaurant, it would have at least been $9.99/person plus a tip”.
Anyway, back to the enchiladas.. my dad’s gf has made them because a friend of hers used to make them for her and she loved them. I tried them before and loved them as well. So, I kinda figured how to do it and she told me I could also use already made chicken (which is a good idea to save some time). Y’all know I made the chicken myself to save money though! 😉
Not sure of the exact recipe so I just kind of winged it and it worked out.
- 1 pack of corn tortillas (cheapest you can find if you wanna be like me lol)
- 1 pack of raw chicken strips or breast- I use simple truth organic brand
- 1 large can of green enchilada sauce- this can usually be found on the Mexican food aisle
- 1 bag of shredded Mexican cheese
- 1 onion (optional)
- 1 jalapeño (optional)
- 1 avocado
You can either cook the chicken in the crockpot (takes the longest- around 2 hours on high), bake it in the oven, or cook it on a skillet (most time-friendly option taking around 8-10 minutes). I started with it in the crockpot and realized it was getting late, so I stuck it in the oven at 350 degrees F for 35 minutes.
You will also need a long pan to bake the fully prepared product in. I used a pyrex lined with foil.
- Cook the chicken (I poured some olive oil over it along with a little pink salt, pepper, garlic powder, paprika and red pepper)
- Line your baking pan with foil while you cook the chicken
- Shred the chicken (I used a fork and my fingers, I would suggest letting it cool a little so you don’t burn yourself)
- Pour some green enchilada sauce on top of the foil and lay out tortillas
- Pour a little of the green sauce inside each tortilla
- Add the shredded chicken to each tortilla
- Add some shredded cheese to each tortilla
- Wrap the tortilla (some might fall apart but its okay, they’ll still taste good)
- Pour the green sauce on top of all wrapped enchiladas
- Top off with as much cheese as you want
- Top with onions (optional)
- Bake for 25-30 mins at 350 degrees F
- Let cool
- Top with Jalepeno and avocado (optional)
For the beans, I just used a can of refried beans and heated them in the microwave for a minute and a half. For the rice, I cheated too and got some easy 7 minute boil yellow (chicken flavored rice) and added mixed veggies at the end like they do at some tex-mex restaurants.