Easy Shredded Chicken Enchiladas
Here’s another quick, easy, and delicious meal idea using store bought enchilada sauce from trader joes! This meal took about 30 minutes to make and satisfied the entire family. This is definitely not a traditional recipe, but is sure a scrumptious one— I call them Angie-ladas lol . I seasoned chicken breast and let it simmer for it to become fall apart tender and juicy. This shredded chicken is amazing in so many other different recipes such as salads, sandwiches, and even meal prep! This meal is super hearty and comforting for a cold night in . If you try this, let me know how you like it!
What you’ll need:
Servings: 4-6
2-3 chicken breasts
2 tsp garlic powder
2 tsp onion powder
2 tsps smoked paprika
2 tsps lemon pepper (salt-free)
1 tsp chicken bullion powder
2 tsp dried oregano
1 tsp cumin
1 tsp chili powder
salt to taste
water
bottle of Trader Joes red enchilada sauce
16oz package of shredded Monterrey jack cheese
corn tortillas
shredded lettuce
diced tomatoes
chopped cilantro
Instructions:
Start off by placing clean chicken breast in a pot and season with garlic powder, onion powder, smoked paprika, lemon pepper, chicken bouillon, dried oregano, cumin, chili powder, and salt. Add enough water in just to cover chicken breast and stir to mix.
Bring pot to a boil on high heat and let boil for about 5 minutes, flip chicken—and then lower down to medium and let simmer with lid on for about 10 minutes or until chicken is fully cooked and reaches a temperature of 165F.
Remove chicken and let cool slightly before shredding. Add a few spoonfuls of reserved chicken broth from pot to help keep shredded chicken juicy and soak up more flavor.
Add some enchilada sauce to the bottom of an oven safe casserole dish and spread evenly.— save half the sauce for adding on top.
Using a slightly damp paper towel, wrap up some corn tortillas and warm up in the microwave for about 30 seconds.
Take one corn tortilla at a time and add some shredded chicken and shredded cheese— roll tightly and and place seam side down into the oven safe casserole dish. Continue making rolls until there’s no more space left in the dish.
Drizzle the rest of the enchilada sauce directly on top of the rolls and then top with more shredded cheese.
Cover with foil and bake in a preheated oven at 350F for about 10 minutes or until cheese is completely melted and tortillas are soft and wamed-through.
To enjoy, add a few rolls to serving plate and garnish with fresh shredded lettuce, diced tomatoes, and fresh chopped cilantro. YUM!
