Chicken Enchiladas

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 When the going gets tough, the tough gets going. You must have heard this saying many times during your life. Sometimes it would make sense too. To me, this mostly applies at work & in the kitchen. When we (I & my family) feel like having "something different" we depend on Mexican or Italian food. We are not huge fans of burger but Tacos & Enchiladas are favorite items. 

This enchiladas recipe is easy in the sense of putting it all together. It does take a while to bake but not much. The trick is to make ahead the stuffing & buy store bought enchilada sauce. If these two things are available at hand, putting this dinner together is very very quick.






These enchiladas have 3 main parts

  • The stuffing
  • The sauce
  • The cheese mix
What I used for Stuffing
  • 3 cups of baby spinach
  • 2 cups of peppers (I used sweet peppers)
  • 1 lb boneless skinless chicken thighs
  • Taco seasoning
  • Salt + Pepper
  • To make the stuffing just have to stir fry the chicken, spinach & peppers together with salt+pepper+taco seasoning until veggies are soft. You don't have to worry about them being entirely cooked because they will bake along with the enchiladas. 

The sauce is the good Old El Paso Enchiladas sauce bought from Walmart. 


Of course you will need 
  • Medium size whole wheat 7 regular flour tortillas
  • Shredded Mexican cheese - LOTS OF THEM !!
  • A baking dish
Putting them together...
  • First stuff the chicken stuffing into individual tortillas & roll them up...
  • In a baking dish --> Lay one thin layer of the enchilada sauce --> Lay the rolled up tortillas --> On top of the rolled tortillas spread the rest of the enchilada sauce --> Spread the Mexican cheese n top of the sauce... See pictures for the sequence.. 






  • Bake for 15-18 mins on 325 F


Enjoyed them with homemade guacamole & it did well for a well portioned & balanced dinner. 
Kids enjoyed it very very much & so did the husband. 



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