Take-out Tuesday, Chicken & Vegetable Enchiladas

When I don’t know what to make for dinner, my no-brainer, “go to” meal, is enchiladas.  They are so easy, you can put just about anything in them, and you can make them ahead of time.  So that was the plan.
chicken & veggie enchiladas thepaintedapron.com
I knew I had chicken in the freezer. I had tons of fresh vegetables, canned corn, and tortillas and cheese.
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I went into the pantry where I usually have 2-3 cans of enchilada sauce, but alas, the shelf space was bare.  No sauce.  Hmmmmmm….
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But then I remembered reading about a good homemade enchilada sauce on another blog.  It was pinned.  It was easy….and YES! I had all the ingredients! Can you tell I did NOT want to go to the store?   Tuesday is studio day, I have no time for shopping.
You can throw this together while you are doing other things…like letting paint dry… or glue….or answering emails…or making up excuses why you don’t want to clean the bathrooms….it is absolutely easier and better than anything take-out~
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I couldn’t believe how easy this is to make.  The color is brownish, not red like the canned sauce, but don’t be put off by that~
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While the sauce is cooking saute the chicken in butter and olive oil and remove to a washable cutting surface
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Toss the chopped veggies into the same skillet that the chicken was in and let them cook in the chicken drippings until softened
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Add corn and cubed Velvetta.  Don’t be a cheese snob about the Velvetta, is adds a subtle creaminess…
Shred or chop chicken~I usually take 2 forks and just sort of pull it so the result is small irregular pieces~and add the chicken to the skillet and stir all ingredients to combine.  Add about 1/4 of the sauce and stir again.
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Lay the tortillas out and divide mixture among them.  This is the fun part!  Top with some shredded cheese and roll up.
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Put another 1/4 of sauce in the bottom of the cooking oil sprayed baking dish, and place the rolled enchiladas tightly into the dish, folding the ends in if necessary and squeezing rolls together to fit.
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Cover Enchiladas with remaining sauce
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Top with shredded cheese.  At this point the dish can be refrigerated  for up to 48 hours, covered.  Bake at 350 for 45-60 minutes, uncovering after 30 minutes, until hot and bubbly.  Let sit for 10 minutes before serving.  Cut into squares if desired for ease of serving.
easy enchilada sauce thepaintedapron.com
chicken & veggie enchiladas thepaintedapron.com
easy enchiladas thepaintedapron.com
loaded veggie chicken enchiladas thepaintedapron.com
Yum!
Let’s just say that this was so good we ate it for 2 nights in a row.  Try making your own sauce, I’d love to hear if you think it makes a difference~
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Here’s the recipe:
The Enchilada sauce recipe is from Lynn over at Happier Than A Pig In Mud, thanks Lynn!
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EASY ENCHILADA SAUCE  for a printable version click here
1 T chili powder
1/4 C A/P flour
2 C water or broth-I used water with 2 tsp Chicken Better Than Bouillon
1 tsp cider vinegar
1/2 tsp garlic powder
1/2 tsp oregano, crushed between fingers
1/4 tsp ground cumin
salt to taste
Whisk everything together in a saucepan.  Stir frequently until it thickens, about 10 minutes and remove from heat.
Makes about 2 cups
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CHICKEN & VEGETABLE ENCHILADAS  for a printable version click here
6-8 chicken tenders, or 2 whole boneless breasts cut into tenders
1/2 cup chopped celery
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 red onion, chopped
1  14-16 oz. can sweet corn, drained
6-8 flour tortillas
2 -4 oz Velvetta cheese, cubes
6 oz. Sharp White Cheddar, grated
1 T olive oil
1 T butter
S&P
2 cups enchilada sauce
Make sauce and stir occasionally while making enchiladas.  First saute the chicken over medium high heat in olive oil and butter, about 3-4 minutes a side until it starts to brown.  Remove to plastic cutting board.  Add the chopped vegetables to same skillet and cook until soft.  Add corn and cook 1 minute.  Dice or shred chicken and add back to pan.  Add Velvetta cubes and stir to melt and blend.  Cook about 1 more minute.
Lay out tortillas on a clean work surface and divide mixture among them.  Sprinkle with a little cheese.   Pour about 1/4 of the sauce in the bottom of an oil sprayed casserole dish.  Roll up filled tortillas, and add enchiladas,  tucking ends in and squeezing enchiladas together for a tight fit in the pan.  Pour remaining Enchilada sauce over all and top with remaining cheese.  Cover and refrigerate for up to 48 hours.  Bake for 30 minutes at 350, then uncover and bake 15-30 minutes more until hot through out, bubbly and cheese is melted.    Let sit 5 minutes to set before serving.  Cut into square for easier serving.  Serves 4-6
Note:  A can of black beans, drained and rinsed, would be a great addition to this recipe
Please Enjoy!
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I’ll be partying with:
Comments
6 Responses to “Take-out Tuesday, Chicken & Vegetable Enchiladas”
  1. Mary says:

    Your enchiladas look wonderful Jenna! My hubby is not a Mexican cuisine fan other than guac or a cold cerveza 🙂 I was looking at your labels~ Publix is slowly making its way to my neck of the woods, Hurray!

    Like

  2. Faith says:

    Tried this last night; it was awesome! Thanks for sharing.

    Like

  3. lovebakesgoodcakes says:

    Whoa! I had to pin this – we love Mexican food! Thanks for sharing at last week’s All My Bloggy Friends!

    Like

  4. Liz says:

    Nice recipe. Thank you and have a great Sunday.

    Like

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