Enchiladas 3 Ways

How was the weekend for everyone?!

Ours was nice and low key with naps everyday … sometimes two. Winking smile I swear, this baby has hit me hard this past week. All I want to do is sleep, sleep, sleep. Because of this, blogging may be taking a little bit of a backseat until this exhaustion wears off. I usually write my posts during Hunter’s naps, and well, lately Hunter’s nap time has also been my nap time.

Moving on to some enchilada talk! We LOVE Mexican food around here, especially enchiladas. I probably make some sort of Mexican food at least once a week, and enchiladas are regularly within that rotation. I typically use one of three enchilada “recipes” (I put this in quotes because I just kinda wing it and throw it together), and while they are all very different, they’re all super delicious.

enchiladas

Red Chicken Enchiladas

These are a tried and true “red sauce” enchilada dish. I typically prefer flour tortillas in other Mexican dishes, but we’ve determined we actually like corn tortillas better with this dish. Mexican rice makes a great side dish for these enchiladas!

Ingredients:

  • 10-12 corn tortillas
  • 1 large can of red enchilada sauce (about 32 oz.)
  • 3-4 medium/large chicken breasts
  • 1 can of black beans (optional)
  • shredded cheese
  • optional toppings: sour cream, Greek yogurt, avocado, cilantro

Directions:

Cover chicken breasts with water in Crock Pot. Cook on low for 7-8 hours or high for 3-4 hours. Drain water. Shred chicken in a separate bowl. Drain and rinse beans and add to bowl of shredded chicken (if using beans). Add about 1/3 can of sauce to chicken/bean mixture and stir well. Preheat oven to 350 degrees (Fahrenheit) and spray a 13”x9” baking dish with cooking spray. Cover bottom of baking dish with a thin layer of enchilada sauce. Add about 1/4 cup chicken/bean mixture to each tortilla, roll up, and place in baking dish until chicken/bean mixture is all used. Cover enchiladas with the rest of the sauce and sprinkle with cheese. Cook for 15-20 minutes or until bubbly. Serve with optional toppings and enjoy!

Creamy Verde Chicken Enchilada Casserole

This is one of my favorite “comfort food” Mexican dishes. It has a delicious verde sauce taste paired with the creamy addition of sour cream and cheese. The “casserole” version of these enchiladas make it super easy. Just layer and cook!

Ingredients:

  • 8-10 flour tortillas
  • 1 large can of green enchilada sauce (about 32 oz.)
  • 3-4 medium/large chicken breasts
  • 1 cup sour cream (you can also sub Greek yogurt)
  • 1 (4-6 oz.) can of green chiles
  • shredded cheese
  • optional toppings: more sour cream or Greek yogurt, avocado, cilantro

Directions:

Cover chicken breasts with water in Crock Pot. Cook on low for 7-8 hours or high for 3-4 hours. Drain water. Shred chicken in a separate bowl. Preheat oven to 350 degrees (Fahrenheit) and spray a 13”x9” baking dish with cooking spray. Cover bottom of baking dish with a thin layer of enchilada sauce. Lay tortillas flat on bottom of baking dish on top of the sauce. Cover tortillas with shredded chicken, sour cream, green chiles, more sauce, and shredded cheese. Repeat layers with tortillas, chicken, sour cream, green chiles, sauce, and cheese. Add one last layer of tortillas, cover with sauce, and sprinkle with cheese. Cook for 15-20 minutes or until bubbly. Serve with optional toppings and enjoy!

Black Bean & Veggie Enchiladas

These are one of our favorite “healthier” Mexican dishes. Even my husband loves it despite there being no meat in it! The crucial ingredient in this recipe is the Trader Joe’s verde salsa. It just isn’t the same without it! I also highly recommend topping these with lots of avocado.

Ingredients:

  • 8-10 flour tortillas (I sometimes use whole wheat)
  • 1 jar Trader Joe’s verde salsa
  • 1 can black beans
  • 1 can corn
  • 1/2 chopped cilantro
  • 1 cup chopped spinach
  • 1 teaspoon cumin
  • 1 teaspoon garlic
  • salt & pepper to taste
  • shredded cheese
  • optional toppings: sour cream, Greek yogurt, avocado, cilantro, salsa

Directions:

Preheat oven to 350 degrees (Fahrenheit). Spray baking dish with cooking spray. Drain and rinse black beans and corn. Add black beans, corn, cilantro, spinach, and spices to a bowl and stir together. Fill each tortilla with the mixture along with a sprinkle of cheese. Roll up and fill baking dish. Pour verde salsa over the enchiladas. Cover enchiladas with cheese. Bake for 15-20 minutes or until bubbly. Serve with optional toppings and enjoy!

Let me know if you give any (or all!) of these a try! I hope you love ‘em!

Have a wonderful Monday and I’ll see ya when I see ya!

What is your favorite type of cuisine?

How often do you make/eat Mexican food?

What’s your favorite Mexican food dish?

How was your weekend? What’d you do?