"Tacos, enchiladas and beans. Love em', dozen's of them, I consume them by the score..." Tacos, Enchiladas and Beans - Doris Day
"What are we havin’?” the oldest McKiddo asks me this at least three times a day. I can count on it every time he enters the kitchen and it feels to him like a meal should be served soon. It is a rare occasion that dinner will be accepted, eaten and enjoyed by all three children. All parents know the struggle. Today I am sharing one of those meals that cause the stars to align and the choirs of angels to sing when it is on the menu. I am not even sure why it causes no complaints, because, it has ‘stuff’ in it that usually causes noses to turn up. I will issue a disclaimer on recipe's I share; our meals tend to be quick easy meals. I tend to lean toward meals that I can throw together the night before and cook the next day or that can be done in 30 min or less. They are not always the pinnacle of healthy options but they are chosen by how many people will eat and not waste the food that I serve and those that cause the fewest tears. With all that said, my friends, I present to you McMomma’s Cheesy Chicken Enchiladas. These are delicious, and like I mentioned before, they can be made ahead of time and you can throw them in the oven when you get home from work. After you have prepared them, they are mostly cooked. They do not require a ton of baking time, just enough to heat up the centers and make that cheese on top turn into melty gooey goodness. Let me know if you try it!
What you will need:
9x13 Casserole dish
Non-stick cooking spray
Ingredients (Printable version below)
3-4 Chicken breasts; cooked and shredded (Tip: I have been using my air fryer to cook chicken. Directly from the freezer. 20 min then turn over for 10min (165*internal temp)
10- 12 Fajita or medium size flour tortillas
1 24oz jar of Salsa (I prefer chunky)
(Reserve about ½ cup for top)
6oz of Monterey or Mexican style shredded cheese
6oz Velveeta Cheese – cubed
Sour cream for serving
1 8oz can of corn ( I have used leftover corn on the cob for this as well)
You can make any additions at this point- black beans, jalepenos, etc
Instructions:
Pre-heat oven to 375*
In a warm skillet, add salsa and Velveeta. Stir till cheese is melted
Add corn and cooked, shredded chicken. Mix well.
Spray a 9x13 casserole dish with non-stick spray
Fill flour tortillas, fold and place in casserole dish
Spread the remaining salsa on the tops of the filled tortillas
Sprinkle with shredded cheese
Bake for 15 -20 min or until cheese has melted
Serve warm with sour cream
Enjoy!
Printable Version
Thanks for the idea, I am going to have to give it a try. We too LOVE quick, cheap, and easy meals. Ain't nobody got time for waiting and getting hangry 🤗