You are going to be happy about this one! Green Chicken Cheesy Enchiladas have a kick of green spicy sauce (<-delicious flavor with ease), protein packed chicken for staying power, a quick chopping veggie situation, cilantro for the herby lover and quinoa to keep things packed tight in those glorious flour tortillas. HALLELUJAH! ?
You know things reach a whole different level when they are covered with a blanket of cheese and you can just bring the flavors de Mexicana to your home (<-music to your ears). And by some miracle the cheese isn’t even the best part of these little enchilada wonders ?
Let’s break down how easy this is going to be and why you will be raiding your kitchen pronto!
Steps for Easy Enchiladas Goodness
- Chicken- I love prepping this ingredient ahead of time when I have not reached unpleasant levels of hangry but this recipe also happens to taste incredible with the ever-popular rotisserie chicken (<-the answer to all chicken problems)
- Tortillas- Use your favorite. I chose flour because I can’t get away from how cozy they get when cooked, but this recipe is adaptable for corn tortillas, just plan on using more and adding less filling
- Filling- this is where the real flavor happens ? and is whipped up in no time! Get your food processor handy and throw in the veggies, transfer to a bowl and combine with quinoa, chicken and sauce. DONE.
- Da whole enchilada- It took me approximately 5 minutes to throw some filling in the tortilla and roll it up, so I believe in you and your goal to get dinner on the table STAT. Once rolled up, those enchiladas get a little green enchilada sauce love and then covered up for the oven! The cheese layer heavenly sprinkling comes together at the end and gets all bubbly.
- Extras- Get yo’ fancy pants on and sprinkle some cilantro and green onions and perhaps some tomato for that color and prepare for the abundance of “ooo’s” and “ahh’s” you will be receiving when you present that casserole dish to the fam!
A note to the cilantro-haters (<-that sent shivers down my spine) I am sure you are nice folks and all I just don’t quite understand you. Before you go omitting my favorite-herb-ever, let me caution you! In my many attempts of testing this recipe (1. because I want to make sure it is perfect for you and 2. because it makes our Mexican food obsession seem justified because…blogger lyfe?) I forgot the cilantro once. I tried to make it all better by topping it with a bush full of cilantro and there was no hiding it’s lack! Total lack of flavor. So even if it isn’t your favorite, at least start with less and give it a try. My cilantro-loving heart has hope.
Taco Tuesday is coming at you all green enchilada style so grab your sombrero hit the store for that rotisserie. Enchilada love awaits you ??
*I am currently working behind the scenes to get Words Like Honeycomb recipes in the My Fitness Pal recipe archive (EEK! ?) but with your MyFitnessPal account you can add this post url to the recipe adder to find approximate nutritional info*
- 8 flour tortillas (10 inch)
- 2.5-3 cups chicken breast (cooked & chopped) [or shredded if rotisserie chicken is used]
- 1 cup quinoa (cooked)
- ½ cup cilantro (chopped)
- 6 green onions (chopped)
- 1 green bell pepper (chopped)
- 28 oz. can green enchilada sauce-divided
- 1 cup frozen corn
- 2 roma tomatoes (chopped)
- 1 cup shredded cheddar
- Preheat oven to 350 degrees.
- Cook quinoa according to directions on package and sauté chopped chicken in a nonstick skillet for about 3 minutes, or until brown and cooked through and set aside.
- Chop all vegetables and add to a large bowl.
- Add chicken, half of the enchilada sauce and quinoa to the same bowl and stir until combined.
- Divide the mixture among 8 flour tortillas and fold the tortilla with the seam facing the bottom of the casserole dish.
- Pour remaining enchilada sauce over enchiladas and cover with aluminum foil.
- Bake in oven for 25 minutes and remove.
- Add cheese to the top of enchiladas and return to oven to bake until cheese is melted and bubbling (5-7 minutes).
- Allow to cool at least 10 minutes before serving.
Add veggies to the food processor and cut out the chopping time!
Cook a few cups of grains (quinoa in this instance) at the beginning of the week and have it accessible for recipes like this!