Enchilada Stack is one of our kids’ favorite dinners. Emily can’t have dairy, but is thankful to have her own modified version without cheese. Tonight we caught her praying before dinner on her own before we prayed together as a family. That’s a sign of a good meal. 🙏🏼🍽 #organic#chickenenchiladas#glutenfree
CHICKEN ENCHILADA CASSEROLE ❣️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Inspired by @plantbasedonabudget, I threw together this simple and delicious enchilada casserole for dinner the other night. I cooked the pulled chicken beforehand, so it was a quick meal to throw together in the evening. Here’s how I made them ⬇️
Ingredients (makes 7 enchiladas):
•2 sweet potato $4.00
•1 lb boneless, skinless chicken breast, cooked and shredded $4.00
•1 cup black beans $0.85
•1/4 cup red onion, chopped $0.25
•1 cup corn $0.68
•1 tbsp cumin $0.05
•28 oz can red enchilada sauce $4.25
•7 8 in tortillas (I used whole grain flour tortillas) $2.44
•2 cups cheese, shredded (I used Mexican blend) $2.40
•Optional: chopped fresh cilantro for garnish
TOTAL: $5.40/ 2 enchiladas
•Microwave sweet potatoes for 3-4 minutes on each side. Once cooled, peel and dice the sweet potato. •Combine diced sweet potato, shredded chicken, black beans, red onion, corn and cumin in a bowl. •Pour half the can of red enchilada sauce in the bottom of a 13 x 9 inch pan. •Fill each tortilla with the prepared filling, roll it, and then place each one rolled side down into the pan on top of the enchilada sauce. (You don’t need to roll the ends in). •Top the tortillas with the rest of the enchilada sauce. Then, add the shredded cheese on top.
•Bake the casserole at 350F for 30 minutes.
•If desired, garnish with cilantro. Enjoy!
Not the best photos in the world but you get the picture! #ChickenEnchiladas w/ Gouda topped with fresh tomatoes and Cilantro (2pans of that) Spanish rice, Refried Beans, Corn, & Salad. -never used that cheese before but they were bomb!
🍴Chicken Enchilada Boats!
Not the prettiest looking in a photo but definitely tasty! Here’s the #Recipe :
1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tsp ground cumin
2 tspchili powder
salt, pepper to taste
3 cups chicken, slow-cooked and shredded
1 1/3 cup red enchilada sauce, save some for topping
3-4 large zucchini
1 cup Monterey Jack or cheddar, shredded
Plain Greek Yogurt/sour cream
Frank's Hot Sauce/Tabasco .
1. Slow cook chicken breasts in slow-cooker in the morning with some chicken broth on low/slow or use a rotisserie chicken and shred it.
2. Once you have cooked chicken, preheat oven 350ºF.
3. Using a large skillet or large pot, turn on medium heat, add onion, salt. Cook 3-4 min. Add garlic, cumin, chili powder, shredded chicken, 1 cup enchilada sauce. Stir well until combined.
4. Using a spoon scoop out the seeds of the zucchini. Then lay out zucchini in baking dish and fill with chicken mixture. Top with extra enchilada sauce and sprinkle with shredded cheese.
5. Bake for approximately 20-25 minutes until zucchini is cooked through (test w/ a fork that they're soft) and cheese is melted. Top with optional toppings. Dig in!
This was so good. I swear I can eat this every night. Macro numbers were excellent. And I felt like it was a cheat. 19c/5f/22p. #chickenenchiladas#lowcarb#keto#advocare24daychallenge#cleaneating#healthyfood#fitgirls#flexibledieting#iifym#macros#dinner#eatclean#mom#food#weightwatchers#weightlossmotivation
1 3/4 cups homemade enchilada sauce
2 large (14 oz each) zucchini, cut lengthwise into 12 (1/4-inch thick) slices
1/2 teaspoon kosher salt
fresh black pepper, to taste
1 tsp olive oil
8 ounces cooked shredded chicken breast (from rotisserie chicken)
1/2 cup minced onion
2 large clove garlic, minced
1/4 cup chopped cilantro, plus more for garnish
1 tsp cumin
1/2 tsp dried oregano
1/4 tsp chipotle chili powder
3/4 cup shredded Mexican cheese blend
Preheat the oven to 400F. Spread 1/4 cup of the enchilada sauce on the bottom of a 13 x 9-inch baking dish.
Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, 1/4 cup of the enchilada sauce, and cook 4 to 5 minutes. Remove from heat.
Spread 3 tablespoons chicken on each slice zucchini. Roll up slices and arrange them each seam side down in the prepared dish.
Top with the remaining enchilada sauce and Mexican cheese blend and tightly cover with foil.
Bake 20 minutes, or until the cheese is hot and melted.
Drizzle with sour cream, if desired and garnish with cilantro.
Chicken enchiladas with guac, salsa, Greek yogurt, and a side of black beans!! 🤗 Delicioso! ...
•2 boneless chicken breasts, pounded down •2 cups enchilada sauce •2 cloves garlic, minced •black pepper, to taste •2 cups shredded cheese, I used half cheddar and half pepper jack •8 large whole wheat tortillas •olive oil •cilantro, to taste ~Preheat oven to 425*. Heat a large skillet over medium heat, add 3/4 cup enchilada sauce and minced garlic, bring to a boil. Add chicken, seasoned with black pepper, to the pan. Reduce heat to low, cover, and cook 20 minutes or until cooked through. Remove chicken from sauce (set sauce aside) and shred with two forks. Add chicken, remaining sauce from the pan, 1 cup shredded cheese, and cilantro to a medium bowl, mix well. Microwave tortillas, wrapped in a damp paper towel, for 30 seconds. Spray a large 9x13 baking dish with cooking spray. Place 1/3 cup chicken mixture in the middle of a tortilla, wrap tightly, place seam side down in baking dish. Repeat with remaining tortillas. Brush the tortillas with olive oil and bake 8-10 minutes until golden brown. Remove dish, reduce temperate to 400*. Add 1 to 1 1/4 cup enchilada sauce overtop, sprinkle with remaining 1 cup of cheese. Cover with foil and bake 20 minutes. Remove foil and bake an additional 3-5 minutes, until cheese is fully melted. Enjoy!! ...