Easiest Enchiladas

I used to make baked enchiladas completely from scratch, making the verde sauce from fresh tomatillos. After L came along, though, that was a bit much for a weeknight dinner.

Then, I started making these enchiladas, which have become a staple in my dinner rotation. They’re quick to assemble – I make it even easier by not rolling them up, but making a layered casserole instead. I like Trader Joe’s Enchilada Sauce, although any pre-made enchilada sauce will do. Poaching the chicken breasts is quick, and while they’re poaching, you have time to prep the veggies. You’ll have dinner on the table in less than an hour.

They’re also a great way to stretch a couple of chicken breasts to feed a whole family, which makes them economical. And who wants to argue against economy?

These can easily be made ahead and refrigerated until you’re ready to bake them, or they can be frozen, well-wrapped, for up to a month. The recipe can be doubled, too, so you can freeze half in order to put a meal aside for another night.

They’re an excellent choice for a potluck any time, being a huge crowd pleaser.

Serve with sour cream and some fresh guacamole, and you’ll have a dinner hit on your hands.

Easiest Enchiladas

2 skinless, boneless chicken breasts (about 1 pound)
1 medium or 1/2 large sweet onion
1 sweet bell pepper (any color but green)
1 tablespoon olive oil
1 tablespoon taco seasoning
28 ounces enchilada sauce
8-12 corn tortillas
1 bunch fresh cilantro
1-1/2 to 2 cups shredded Mexican blend cheese

Preheat the oven to 350°. Set aside a 9″ x 13″ casserole dish.

Put the chicken breasts in a medium saucepan with water to cover, and place over medium-high heat. Bring to a simmer, and poach until cooked through, about 10-15 minutes depending on the thickness of the breasts. Test for doneness by cutting into one with a sharp knife.

While the chicken breasts are poaching, chop the onion and bell pepper.

Remove the stems of the cilantro and chop it, too.

In a skillet placed over medium-high heat, sauté the onion and pepper until tender.

When the chicken is fully cooked, drain off the water, and shred the meat using two forks.

In a large bowl, toss together the shredded chicken, vegetables, and taco seasoning.

Pour about half of enchilada sauce into the bottom of the casserole dish.

Layer 4-6 tortillas on top.

Spread the chicken mixture evenly over the tortillas. Top with the chopped cilantro.

Top with another layer of tortillas, then the rest of the enchilada sauce.

Finally, top with the cheese.

Bake for 25 minutes, until the cheese is melted and bubbly.

Cut into squares. Serves 6.

Here’s the printable recipe. Enjoy!