Chicken Enchiladas
The original inspiration for these Chicken Enchiladas came from Trisha Yearwood.
I just love the normal, everyday recipes she makes and shares with her audience.
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I call her recipes real people food as they are usually down-to-earth and easy to relate to – just how I like my food.
Anyway, here’s how we like our Chicken Enchiladas – made a lot like Trisha’s only with a few tweaks depending on what I have on hand at the time.
Chicken Enchiladas
Ingredients:
- 1 Heaping Tablespoon of Coconut Oil
- 1 lb. of Chicken Tenderloins
- 1 Handful of Taco Seasoning
- 1 Can of Black Beans [Drained]
- Half of a Medium-Size Onion [Diced]
- 4 oz. of Cream Cheese
- Soft Tortilla Shells
- Shredded Monterrey Jack Cheese
Optional Toppings of Choice:
- Salsa
- Picante Sauce
- Additional Veggies
Step-by-Step Instructions:
Step #1: Begin by grilling your chicken tenderloins in a pan of heated coconut oil seasoning the chicken with taco seasoning (as little or as much as you like!).
Step #2: In the same pan, sauté half of a medium-size onion [diced].
*You may also want to add a small can of green chiles. We aren’t much for chiles – which I realize are usually an important part of enchiladas, but we usually go without. ha!
Step #3: After your chicken is cooked through and your veggies are soft, toss in the [drained] black beans and 4 oz. (half a block) of cream cheese. As the cheese melts, you will come face-to-face with what life is really all about…Mmmm.
*Sometimes I will leave the black beans out of the recipe and serve the enchiladas with a side of rice and black beans.
Step #4: When the cheese has melted, begin filling tortilla shells with this delicious mixture. Roll them up and lay them side-by-side in a 9 x 13 inch baking dish.
Step #5: After this step is complete, cover the enchiladas with shredded Monterrey Jack cheese (Any cheese will do!). You may also want to drizzle salsa or picante sauce across the top as well. On the evening I snapped these photos, I sprinkled the top with tomatoes and chopped red onion.
Go with what you have!
There are no rules – I promise!
To make life even easier, I like to make these up sometime during the day so they are ready to pop in the oven at mealtime.
Step #6: Bake on 350 degrees for 45 minutes.
Chicken Enchiladas
Equipment
- Glass Baking Dish
- Oven
Ingredients
- 1 Heaping Tablespoon of Coconut Oil
- 1 lb. of Chicken Tenderloins
- 1 Handful of Taco Seasoning
- Half of a Medium-Size Onion [Diced]
- 4 oz. of Cream Cheese
- Soft Tortilla Shells
- Shredded Monterrey Jack Cheese
- Optional Toppings of Choice: Salsa Picante Sauce, Additional Veggies, etc.
Instructions
- Begin by grilling your chicken tenderloins in a pan of heated coconut oil seasoning the chicken with taco seasoning (as little or as much as you like!).
- In the same pan, saute half of a medium-size onion [diced]. *You may also want to add a small can of green chiles.
- After your chicken is cooked through and your veggies are soft, toss in the [drained] black beans and 4 oz. (half a block) of cream cheese.
- When the cheese has melted, begin filling tortilla shells with this delicious mixture. Roll them up and lay them side-by-side in a 9 x 13 inch baking dish.
- After this step is complete, cover the enchiladas with shredded Monterrey Jack cheese (Any cheese will do!). You may also want to drizzle salsa or picante sauce and or additional veggies across the top as well.
- Bake on 350 degrees for 45 minutes.
If your family loves this recipe, I have a feeling they are also going to want to try this One Pot Spanish Rice, too! My mouth is watering just thinking about it.
