For a quick and tasty meal, we love fresh and filling Mexican meals. I love enchiladas, which are so easy to prepare and so satisfying.
As much as we love refried beans, we serve our enchiladas with a green salad and some yellow rice for a lighter meal. I've been toying with the idea of a butternut squash filling (using a poblano sauce for a vegetarian version as well.
The chicken filling takes a little time to cook down to the right consistency so if you're pressed for time, you could put the chicken, onion, garlic and Rotel tomatoes in a slow cooker in the morning, then assemble the rest in the evening. We also used Goya yellow rice mix, adding a few green peas at the end, to save time.
No need to add salt to anything as these products are a bit salty.
1 Tablespoon olive oil
16 ounces of boneless chicken thighs
1- 10 ounce can Rotell diced tomatoes with chilies, mild
1/2 sweet onion diced
2 cloves garlic, diced
1 package of small flour tortillas
1 8-oounce package grated monterey jack cheese
1-10 ounce can La Victoria Enchilada sauce
In a deep sided frying pan, brown chicken thighs in 1 tablespoon of olive oil. Add garlic and onion and continue cooking until the garlic and onion are soft but not brown.
Then add Rotel tomatoes and cook until the chicken breaks apart easily and the liquids are reduced.
Spoon the shredded chicken and tomato mixture onto the center of an enchilada and top with about a tablespoon of shredded cheese. Fold filled enchilada into a roll and place in a rectangular glass baking dish. Repeat until all tortillas are filled and pan is full.
Pour the whole can of enchilada sauce over the prepared enchiladas, then cover with foil and bake for about 20 minutes in an oven preheated to 350 degrees Farenheit. When the sauce is bubbly, remove foil and use the remaining shredded cheese, about a half a cup, to top the enchiladas. Return to the oven to melt, about five minutes.