Just before I headed out for my trip, I shared this picture on my second Instagram account (yes, I have 2 now).
One of my friends left this comment to me:
“From now on, Lisa, please convey all messages via photos of meticulously arranged food items. Thanks.”
Challenge accepted.
My trip to Portland will be a short one, but I still made sure to leave enough healthy provisions behind for my husband. You would think that a 30-something-year-old grown man could be able to sort this all out, but that cannot be further from the truth. The last time I went away for a few days, I came home to find that his lunch and dinners consisted of Star Wars-themed Lucky Charms, Drumstick ice cream, Milanos, and Ghirardelli chocolate.
I think our bodies are too old to metabolize all that sugar now . . .
I left a huge batch of these enchiladas at home so that I won’t find my husband in a sugar coma when I get back. I can only cross my fingers and hope.
But on a more serious note, these enchiladas are some good stuff. That enchilada sauce I shared yesterday is the absolute STAR of this show. 8 ingredients – that’s it! You’re only 45 minutes away from one tasty meal, my friends!
Let’s dig in.
MASTER MY MISTAKES / COOKING NOTES
- Using the right tortillas: If you’re gluten free, make sure to use corn tortillas for this. I used a flour-based gluten-free tortilla the first time, and they just ripped apart too easily. I recently tried TortillaLand corn tortillas, and I think they’re great! They come refrigerated, and you have to cook them at home, but they’re well worth the effort.
- Cooking the chicken: My personal preference is to cook the chicken breasts whole and shredding it with my hands, but you can definitely chop everything up and cook them cubed.
If you make this recipe, please let me know! Take a photo of your creation and tag me on Instagram so that I can give you a fist bump! Seeing your creations make my day!
Easy Chicken Enchiladas
Ingredients
- 1 1/4 lbs (565g) chicken breasts
- kosher salt
- 3 TBS olive oil, divided
- 1 small onion, diced
- 1 4-oz can (115g) of diced green chiles
- 1 15.5 oz (440g) can of black beans, rinsed and drained
- 10 corn tortillas, the 6″ size works well
- 2 cups red enchilada sauce , use more if you want saucier enchiladas
- 1 2/3 cups shredded Mexican cheese blend
- cooking spray
- chopped cilantro for topping, optional
Instructions
- Slice chicken breasts in half, crosswise, so that they’re thinner and easier to cook. Sprinkle kosher salt on sliced chicken.
- Heat 2 tablespoons of olive oil in a pan or skillet over medium-high heat. When the pan is hot, add the chicken breasts but be careful to not overcrowd the pan. You may need to cook the chicken in batches. Cook each side for 4 to 5 minutes. Once they’re cooked, plate the chicken breasts. Once they’re cool enough to handle, shred chicken.
- Add another tablespoon of olive oil in the same pan over medium heat. Cook onions for 2 to three minutes and add diced chiles. Cook for about a minute and add the beans and a small pinch of salt. Once the beans are warmed, about 30 to 45 seconds, turn off the heat.
- Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray and set aside. I actually used 2 pans for this.
- Arrange an assembly line on your counter with the tortillas, chicken, onions/chiles/beans, and cheese ready. Spread about 1 1/2 tablespoons of enchilada sauce over a tortilla. Make sure that the edges are saucy so that you can seal the enchiladas later. Add some shredded chicken, onion/bean mixture, and about 1 1/2 tablespoons of cheese. Wrap up the tortilla and place it in the prepared casserole dish. Repeat for the rest of the tortillas.
- Pour leftover enchilada sauce and sprinkle leftover cheese on top of all the enchiladas. Bake for 15 minutes. Garnish enchiladas with chopped cilantro, if you like.
Notes
Nutrition
Erin @ The Almond Eater says
Same brain! I have ‘make enchiladas’ on my to do list today. I also have NO idea what Miguel eats when I go away for a few days…. I’m guessing chicken and frozen vegetables because that’s about all he knows how to cook. Next time I think I’ll leave him with prepared food like you!
Lisa Lin says
Chicken and frozen vegetables is SUCH an upgrade from the antics that go on around here while I’m gone!! I’m giving Miguel a high five!
Sabrina Modelle says
These look great! And we are SOOOO in the same boat. I always leave Joshua with food when I’m traveling. Otherwise, it’s cereal and maybe (just maybe) pb&j on rice cakes.
Lisa Lin says
Hahaha, PB&J on rice cakes…love it!
Zainab says
Hahha my husband will ignore everything I leave in the fridge for him and go instead with pizza, Reese’s and milkshakes. It’s their vacation lol. This enchilada recipe looks great! have a great trip!
Lisa Lin says
Hahahaha, YES! They’re like kids when their parents are out on vacation!
Julia says
I LOVE your food art! It’s so flipping creative and I get such a chuckle out of it. Following the crap out of your new InstaG account, and I can’t wait to see what fun and creative pieces you come up with!
These enchos look amaaaaaazing! I had to laugh when I read your hubs’s food choices when you’re away. Sounds like the man has great taste – Milanos are life! It was nice of you to leave him with a big batch of real food.
I hope you’re having a faaaabulous time in Portland! It’s such an amazing city! Safe travels, dear!
Lisa Lin says
Thank you!!! I’m so happy that people like my food scrap art! Making them gives me so much joy!
Miriam @londonkitchendiaries.com says
I have to do the same thing with my husband – men never grow up … 😉 My husband would love your enchiladas (as would I) will definitely give them a try soon!
Lisa Lin says
Men, right? Thanks, Miriam!
Lisa Lin says
Haha, you’re so right about men never growing up! Thanks for stopping by, Miriam!
Catherine says
Dear Lisa, these enchiladas look absolutely fantastic! I hope you are enjoying your trip…It seems that cereal is a go-to for men no matter what age. You would think being around food bloggers all day, they would pick up a few tips and tricks 😉 xoxo, Catherine
Lisa Lin says
Thank you, Catherine! My trip was wonderful!