Healthy Chicken Enchiladas

Not only is this one of the easiest recipes ever, but it’s always a favorite for my friends and family! It’s a great way to feed a crowd or have yummy leftovers to freeze. These enchiladas pair perfectly with my FAVORITE chicken flavored rice. (*I use the water from the boiled chicken to cook the rice, plus a couple other ingredients) Yummy rice recipe COMING SOON!

Ingredients:

• 2 boneless skinless chicken breasts
• 1 white onion
• 1 cube of chicken bouillon
• 1 28 oz. can of Las Palmas red enchilada sauce
• Corn tortillas
• Vegetable oil
• White rice
• Cotija cheese

Directions:

1. Bring a medium pot of water to a boil. Cut the onion in half and add to the water. Then, add in the chicken breasts.
2. When the chicken is fully cooked, take out and let cool. (Save the boiled water if you plan on making my yummy CHICKEN FLAVORED RICE)
3. Set your oven to 325 degrees.
4. Once the cooked chicken breasts are cool, shred them into chunks using two forks or simply your hands! Make sure you don’t shred them too thin, so it’s all stringy and not thick enough.
5. Add a couple drops of vegetable oil to a plate and spread around with your brush. Place a tortilla on the plate and lightly coat both sides with vegetable oil.
6. Line the chicken up in your tortilla and roll it up! Add it to your baking dish and repeat until you’ve filled up the baking dish.
7. Pour the enchilada sauce over the enchiladas. I normally go through almost the entire can of sauce. If you want them to be super mild or dryer, I suggest pouring less. Use your brush to make sure the tortillas are fully coated with the enchilada sauce.
8. Crumble the cotija cheese on top and then they’re ready to go into the oven!
9. Set your timer to 25 minutes.
10. The cheese should be slightly brown on the top. That’s how you know they’re done!
11. Serve these enchiladas with sour cream (optional) and my chicken flavored rice (recipe coming soon!). Enjoy!

These enchiladas freeze really well. If you have leftovers, that is! I wrap groups of 2-3 enchiladas in parchment paper and then foil to stick in the freezer. Thaw them out and stick them in the microwave or the oven to heat them up.