I love Mexican Food. Love it. Unfortunately, my picky kids do not love it. They prefer to eat pasta for every meal. Fine, you can eat pasta (here are some leftover for you child) if I can make myself some quick and yummy Mexican food. Usually that just means Tacos or Fajitas for my husband and I, but if I have the time I love Chicken Enchiladas!
To be honest, the only semi-homemade part of this chicken enchilada recipe is the topping. I like to use a Tomatillo Salsa from Frontera Grill on the top. I spoon it on lightly over the top, but you could also easily use an actual enchilada sauce and pour it over the top.
Do You Use Shredded Chicken or Ground Chicken?
I actually prefer to use shredded chicken in my enchiladas, but let’s face it, shredded chicken usually takes more planning than I am capable of for a weeknight. If you have shredded chicken, feel free to substitute that in for the ground chicken in this recipe. In the meantime, I’ve found that if I brown some ground chicken with the onion and cumin, it takes on some great flavor and is ready in time to make these enchiladas on a weeknight.
How Do You Cook Chicken to Shred It?
I often just use whatever chicken is around the house, so if we had chicken breasts recently and had some leftovers then I will cut up and shred that chicken.
I do like to have some precooked, shredded chicken ready to use in my freezer. To make it, I’ll usually throw a few boneless, skinless chicken breasts into my crockpot with a cup or two of chicken broth, cook on high for 4-6 hours. It comes out juicy and ready to use in any recipe!
What to Serve With Chicken Enchiladas?
Because Rick Bayless is a genius, his Frontera line is my go-to for Mexican food items. I love the Garlicky White Rice, you mix it into a saucepan with a bit of water and rice, then cook as usual.
What Kind of Tortillas?
It’s true, most people use corn tortillas for enchiladas. I’m a boring girl from the midwest, so I prefer flour. Use whatever you want. I always seem to end up with enough filling for 5 enchiladas instead of 4.
These kid friendly chicken enchiladas are quick and easy, you can make them for dinner even on a weeknight!
- 1 pound Ground Chicken
- 1 Medium Onion diced
- 1/2 tsp Cumin
- 2 cloves Garlic minced
- 4 ounces Cream Cheese softened
- 1/2 cup Chicken Broth
- 2 cups White Cheddar shredded
- 1/2 cup Tomatillo Salsa
- 5 Tortillas
Preheat oven to 350°
Place chicken, onion, cumin and garlic in nonstick pan and brown. About 8 minutes.
Mix cream cheese, chicken broth and 1/2 cup of cheddar in a large bowl. Once chicken has browned, add the chicken and onions, mix well.
Spoon filling into tortillas and gently roll up, place into a baking dish that has been prepped with cooking spray.
Spoon salsa on top, then sprinkle with the rest of the cheese. Bake for 30 minutes.