It’s been a CRAZY week. Both of our families were visiting for Lizzie’s blessing so we were out and about non-stop. The last of the family left yesterday and now I’m stuck with a lack of cooking motivation. I really need to get back in the swing of things. And to top it off, Lizzie is sore from her shots yesterday. It just breaks my heart to see her sad little eyes.
I wanted needed an easy dinner dish that was satisfying and would ease me back into the cooking routine. So, what book do I revert to? America’s Test Kitchen, of course! Enchiladas have been lingering in my mind lately (I can’t get enough of that red sauce), so when I saw this, I knew it would fit my mood to a T. I used La Tortilla Factory’s low carb wheat tortillas, which are my absolute favorite. They have a unique taste I can’t really describe that isn’t like a traditional flour tortilla, but I love the chewiness and the taste won me over on the first bite. I even have to admit that I very frequently eat the tortillas slathered with peanut butter. Costco sells a big pack of them for $4.99. Awesome.
Anyway, these are an ideal quick and simple dinner. Just what an enchilada should be. No frills. Delicious.
P.S. – I made half of this recipe in an 8-by-8 glass baking dish for the 2 of us. It worked great.
Easy Chicken Enchiladas, adapted from ATK Family Cookbook
3 cups shredded cooked chicken
12 ounces cheddar cheese, shredded (3 cups)
2 1/2 cups enchilada sauce (canned or your own recipe)
1 to 2 cans chopped green chiles, drained
salt and pepper
8 to 12 tortillas, depending on the size you use
Heat the oven to 400 degrees. Combine the chicken, 2 cups of cheddar, 1/2 cup enchilada sauce and the chiles. Season with salt and pepper to taste. Microwave the stack of tortillas on high until warm, 40 to 60 seconds.
Spread the tortillas out on a clean counter. Place 1/2 cup of the chicken mixture evenly down the venter of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9×13-inch baking dish. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
Remove the foil and continue to bake until the cheddar browns, about 5 minutes more. Serve with the remaining 1 cup sauce passed around as extra.