This shop about making a simple meal (with loads of cheese!) during the busy fall season has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NaturallyCheesy #CollectiveBias
I don’t know about you, but fall around here is BUSY with getting back into the swing of school schedules and the associated after-school activities.
Dinners that can be made and/or reheated quickly are a must.
As are meals that taste super yummy, and that also can be delicious lunch leftovers for yours truly.
Because, of course.
We love enchiladas over here (and tacos and fajitas, too, for that matter).
They’re so easy to make, and they freeze and reheat beautifully—which is a nice change from the traditional bake/freeze casserole dishes.
This particular recipe was developed by way of a fluke. I didn’t mean to make an enchilada barbecue sauce…it just kind of happened. In a really good way.
Maybe it was the brown sugar. Or perhaps the splash of vinegar. Regardless, yum!
Even with its homemade “barbecue enchilada sauce,” these are a breeze to whip up, so don’t let that scare you. (Though, half a bottle of barbecue sauce mixed with a can of enchilada sauce would produce a similar result, I suppose.)
After searing a couple of chicken breasts in olive oil, I let them rest before slicing them up into bite sized pieces.
While they were resting, I sauteed onions and garlic in the pan juices, seasoning with a little salt and pepper. And in a medium sauce pan, I combined crushed tomatoes, water, brown sugar, garlic powder, salt, pepper, and a splash of apple cider vinegar together and let them simmer for a bit.
I added some of the sauce to the onions and garlic, along with the sliced chicken and its juices, and let them bubble together for another few minutes.
And then I added a handful of shredded cheese, and stirred it all together. Mmmm…
After spooning a little sauce into the bottom of a casserole dish, I added some of the chicken mixture to a small tortilla (and some more cheese—why not?!), rolled it up, and placed it seam-side down. Then I repeated the process until the casserole was full and the chicken mixture was gone.
Then, after spreading a little more sauce on top, and sprinkling a heavy layer of MORE CHEESE, I baked it until everything got melty and delicious—about 20 minutes.
I like to serve ours with a side of refried beans (yes, canned) and rice that’s been seasoned with salt, garlic powder and green onions.
- 2-3 boneless, skinless chicken breasts
- 6 small flour tortillas
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves of fresh garlic, minced
- 1 1/2 cups shredded cheddar cheese
- 2 green onions, diced
For the sauce
- 1 28oz can crushed tomatoes
- 1/4 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 cup water or chicken broth
If you end up with leftover chicken mixture once you've filled all the tortillas, just spread it on top, and then add rest of the sauce and cheese!
I’ve considered making this same dish with sliced skirt steak and Kraft Natural Slice Swiss or Provolone cheese, with a Béchamel sauce instead of enchilada sauce. Could be a fun, tasty twist on this recipe!
Click here for a digital coupon from Walmart that’ll get you $0.55 off Philadelphia 2-pack and $0.75 off 16oz Shreds through Sept. 14, 2015. Then, stop by your local Walmart where you can find either Kraft Natural variety in the cheese isle, like this one in my town:
Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.