Dinner Time! Baked Chicken Cheesy Enchiladas
Dinner Time! Baked Chicken Cheesy Enchiladas
This recipe has worked its way into our meal plans AT LEAST twice a month! Although it is not for my picky eater (Miss Genevieve) - it is otherwise a HUGE family favorite at the Powell’s, and something you could easily make all organic, and also edit to give to your littlest littles!
Here is what you’ll need to make 6-8 enchiladas:
- 9x13 Baking dish
- Cooking spray
- Olive oil
- Prepared chicken (aprx 4 cups)
- 2-3 Peppers
- 1 Can of Black Beans
- Enchilada Sauce
- Shredded Mexican Cheese
- Burrito sized tortillas
Optional: Onion, avocado, rice, sour cream
- Preheat the oven to 425 degrees.
- Prepare a 9x13 baking dish with cooking spray or light olive oil.
- Dice up peppers, saute in olive oil on medium heat until soft
- Cook beans, set aside
- Take your pre cooked chicken (we like to make a weeks worth in the croc pot and use for recipes throughout the week) and combine with the peppers on stove top with 3/4 jar of the enchilada sauce. Warm.
- Combine shredded cheese, chicken, beans, and peppers into tortilla and roll up one at a time. Place in baking dish until full.
- Top with shredded cheese and left over enchilada sauce.
- Bake in the oven for 20 minutes, then serve up and enjoy!
Here are some yummy side dish ideas to create a complete meal your family is sure to love:
- Cilantro Lime Rice.
- Mexican Street Corn
- Mexican Rice.
- Chips and Salsa.
- Chips and Guacamole.
For my littlest littles, I keep a bit of all ingredients aside and simply arrange on their plate instead of serving burrito style!
Five Seeds approved: This one is a must to add to your monthly meals! Did you make this meal? Comment and share how you like it!
XOXO The Powell’s