Recipe: Easy Chicken Enchiladas

I feel like I'm beating a dead horse, but for those new readers.....I don't like to cook.  I won't say "hate" because every once in a while, I do get a whim and cook up a storm, but it's rare.  But I do LOVE collecting and reading recipes, an obsession of sorts (read HERE).  I even have a spam email setup for newsletters from Real Simple, Cooking Light etc., etc.

Via Real Simple.com

Well, Friday night I cooked!!  (I hadn't cooked all week....Body Back, Junior League, Bible Study...there's always an excuse.  No worries, Lallie always gets fed a nutritious meal and we DO sit down and eat with her, it's just "scrounging."  Felt I should throw that in so you don't worry that she's starving).

Moving on.  Real Simple sent a newsletter on Simply 5 Ingredient Meals and this was one of them.  Husband and I really enjoyed it so I thought I would share. 

I really thought that the lack of spices would make this not-so-good, but it was really good and we ate too much.  Our tummies felt it later and we decided we should not eat that much in a sitting, we're not used to eating like that.  Once in a while, okay.

 

(Lisa - Body Back trainer, I know you're reading a rolling your eyes saying All that CHEESE, all that SALT....ack!...if and when we eat this again, I will be trying to make it a little healthier.  I did us about half the cheese they suggested, bu I will NOT do diet cheese or low-fat cheese.  I just can't handle the taste. For those of you who do....Kudos!)

Any suggestions on homemade enchilada sauce so I can cut down on the sauce? Need to research this.

Anyhow, I guess you'd like the recipe?

• Four  - 6 oz chicken breasts (I used two and cut them in half lengthwise.  There's only two of us)
• 1 tbsp olive oil
• Kosher salt and black pepper
• 1.5 cup Cheddar cheese (I used 3/4 cup - so around 1/3 cup per person and we didn't eat it all....almost).
• 8 - 6 inch tortillas (I used 12, but they kept breaking, only 8 ended up in the pan)
• 2.5 cups enchilada sauce (I used 1 can mild and 1 can medium and whoa!  It had a kick!  I didn't use the full 2.5 cups as I didn't want to open another can and waste half of it)  Since it's poured in the pan for flavoring, you don't actually eat all 2.5 cups.
• Cilantro for garnish
• Addition of mine - 1/2 cup chopped onions.  Though Husband suggested I use this a a garnish next time instead of inside the enchiladas.

Sorry for the extra notes....just letting you know my experience.

Rub the chicken with olive oil and season with salt and pepper.  Bake at 400 degrees for 15-20 minutes until finished.  Shred the chicken.  Mix the shredded chicken with 1 cup (I used 1/2 cup) of cheese (and I threw in the onions here too).

Take the chicken mixture and roll up in the tortillas.  Place in the pan seam side down (mine kept breaking but that's okay, they all still tasted the same, it just wasn't pretty).

Pour the enchilada sauce over the enchiladas and top with remaining 1/2 cup (I used 1/4 cup cheese).

SERVE!

Enjoy!!