One Washington St, Suite 3040  •  Dover, NH 03820  •  (603) 583-4562  •  jen@supernaturalnutrition.net

Easy Enchiladas

Since having a baby my diet has really taken a turn for the worse. Now that Oliver is a mobile toddler, it’s even harder to carve out time to plan, shop, and cook meals. I’m the first to admit we’ve eaten way too much pizza, Panera, and Chinese take-out over the past two years.

Prior to baby I would make nearly everything from scratch. Now I’ve had to bend my ideals, so I’m trying a lot of good quality prepared foods to help me get a good meal on the table — and avoid take-out.

One recent find is the Frontera Green Chile Enchilada Sauce. The ingredients are simple and clean — no artificial anything — and the flavor delivers that nice brightness you expect from a verde sauce. While it’s not quite as good as my homemade verde sauce, it also doesn’t take 2 hours of time and I can keep it in my pantry. If you have grilled chicken in the fridge it takes just 15 minutes to prepare, and 20 minutes to bake. Easy!

Enchilada ingredients

Enchilada ingredients

You’ll need three grilled chicken breasts, a pouch of Frontera Green Chile Verde Enchilada sauce, a 7 oz can of corn, some shredded cheese, and 8-10 corn tortillas.

Baked enchiladas right out of the oven

Fast and Easy Chicken Verde Enciladas! Healthy and quick, they're done in just 30 minutes with simple, clean ingredients. Copyright Super Natural Nutrition 2015

Ingredients:

3 grilled chicken breasts
7 oz can of corn
1/2 C shredded cheese (I used cheddar/jack blend)
1 pouch Frontera Green Chile Enchilada Sauce
8-10 corn tortillas

Instructions:

1. Start by cutting up (or shredding) the chicken. Mix with corn, 2 T of sauce, and a small sprinkling of cheese.

2. Place 4-5 tortillas on a plate, cover with a damp paper towel, and microwave for 45-60 seconds. Don’t skip this step! This will make the tortillas nice and soft, so they don’t crack and fall apart.

3. Spread a spoonful of the mixture on a tortilla and roll it up. Don’t over stuff or it will fall apart. Repeat for all tortillas; I usually do 8-10. Any left over mixture can be stuck in between the rolls.

4. Pour the sauce evenly over everything, and sprinkle 1/4 C (or more) cheese. I don’t like going super nuts, but it’s up to you.

5. Bake at 375 for 20 minutes.

We served with Mexican rice and Amy’s refried beans. Great dinner in half an hour!


Leave a Reply