Chicken Enchiladas

I LOVE MEXICAN FOOD! It's seriously what I live on. Not that I claim to be able to cook "authentic" food. I'm sure mine is the American version, but this is still super good, I promise!

The ingredients.

Begin by boiling 4 boneless, skinless chicken breasts until cooked through.

While the chicken is boiling, chop up one onion.

Spread enchilada sauce on the bottom of two 9 x 13 pans. The sauce shown has soy in it. I provide a soy-free recipe here if you need to make your own sauce. I now make my own sauce and freeze it in bulk so I can make enchiladas whenever I want and have sauce on hand!

When the chicken is done, shred it using two forks and pulling in opposite directions.

Pour 1 tablespoon of olive oil into a large frying pan. Fry the onion with salt and pepper to taste.

Once the onion is caramelized, add the chicken. Cook until the chicken starts to brown. Remove from heat.

Set up a little enchilada assembly station (yes, I'm pretty sure that's the technical name!).

So I do 3 at a time. I microwave the tortillas for 30 seconds (this makes them easy to roll and the tortillas don't crack!), add the chicken mixture...

Add the cheese and roll.

Place each enchilada seam side down into the prepared pans. Continue until you have used all of your chicken mixture! If you still have some extra space and extra tortillas, make some cheese enchiladas to fill the space by simply filling tortillas with cheese and rolling them up! You'll be glad you did!

Spread enchilada sauce over the enchiladas.

Cover with lots and lots of cheese. Ummm, love it. Want some right now!

Bake at 350 degrees for 20-25 minutes until the cheese is all melted and starting to brown.

Until it looks like this!

I'm just saying, yum! Serve with some cilantro lime rice and maybe some refried beans or a salad and you are all set! Plus, these enchiladas freeze very well and make terrific leftovers!

Chicken Enchiladas

Prep Time: 35 Minutes

Total Time: 1 Hour

Yield: 28 Enchiladas

1 Package of 30 Corn Tortillas

1 lb. Boneless Skinless Chicken Breasts (approx. 4)

1 Large Onion

1 Tbsp. Olive Oil

2 large cans Enchilada Sauce (or one recipe of Homemade Enchilada Sauce)

Salt & Pepper to taste

2 lbs. Mexican Shredded Cheese

Preheat the oven to 350 degrees. Prepare 2, 9 x 13 baking pans by spreading enchilada sauce on the bottom of each pan.

Boil the chicken until cooked through. Shred the cooked chicken by pulling opposite directions with two forks. Chop the onion and fry in olive oil in large frying pan. Once the onion is caramelized and browned, add the chicken. Cook until chicken begins to brown. Remove from heat.

Begin to assemble the enchiladas. Heat 3 corn tortillas at a time for 30 seconds in the microwave. This will make them much easier to assemble and prevent the tortillas from cracking. Place approximately 1/4 cup of chicken filling on each tortilla and sprinkle cheese over the top. Roll the enchiladas and place in the prepared pans, seam side down. Continue making enchiladas until there is no more chicken mixture left.

Spread enchilada sauce over the tops of the enchiladas. Sprinkle with cheese until covered. Bake for 20-25 minutes at 350 degrees until all cheese is melted and the cheese is browning.

Remove from heat. Serve with cilantro lime rice, beans and/or salad. Enjoy!

Printable Recipe:

Chicken Enchiladas

Lemon Chicken with Sugar Snap Peas

I love this recipe! It's really fast, super easy, low fat and tasty! Plus no chopping vegetables!!!

The ingredients. The first step is to slice the chicken (or cube it if you prefer!).

Add olive oil to a frying pan (preferably one that has a lid that fits it, unlike mine!) and begin to brown the chicken. Add salt and lemon pepper to flavor it.

Yummy, browned chicken! Now we add the veggies!

Add lemon juice and sugar snap peas. Add a lid so that the lemon juice can steam the peas.

After 5 minutes of steaming, the peas should be tender and a little browned. Serve with rice or your preferred side!

Lemon Chicken with Sugar Snap Peas

Prep Time: 30 Minutes

Total Time: 30 Minutes

Yield: Serves 4

1 lb. Boneless Skinless Chicken Breasts, sliced (approx. 4 chicken breasts)

1 8 oz. package of Sugar Snap Peas

1 Tbs. Olive Oil

1/2 cup Lemon Juice

1 Tbs. Lemon Pepper

1 Tbs. Coarse Kosher Salt

Add 1 tablespoon Olive Oil to a frying pan and heat on medium high heat. Add the sliced chicken.* Sprinkle with the lemon pepper and salt. Brown the chicken.

When the chicken is cooked through and browned, add the lemon juice and sugar snapped peas. Put the lid on the pan to steam the peas. Steam for five minutes or until desired tenderness of peas is reached.

Serve with rice, quinoa or noodles.

Enjoy!

*If you want it really lemony - add an additional 1/4 cup lemon juice to the chicken while it is browning. It makes it really lemony - the way I like it!

Printable Recipe:

Lemon Chicken With Sugar Snap Peas

Gluten-Free Sweet & Sour Chicken

This sweet and sour chicken is so yummy! Tastes like the good old days of eating real Chinese food!

First cube four boneless, skinless chicken breasts. Dip each piece in milk (almond milk, dairy, soy milk, your choice) and roll in tapioca starch (potato starch, corn starch, your choice).

Who doesn't love a plate full of raw chicken???

Next pour about 2 tablespoons of Olive Oil into a frying pan and lightly brown the chicken.

Transfer it to a baking dish or if your frying pan can go in the oven, feel free to use that!

Next is the sauce...seriously this sauce is not for the diabetic readers!

Mix granulated sugar, brown sugar, garlic and onion powder.

Add in apple cider vinegar.

Next add the ketchup.

Whisk this glorious sweet mixture together! If you prefer a little more sour than sweet, add more vinegar. This recipe was made to satisfy my sweet tooth and is more sweet than sour as written!

Pour the sauce over the chicken in the baking dish.

Chop whatever vegetables you want to add. An onion, red and/or green peppers, carrots, etc. This is a great way to hide some vegetables and get your kids to eat them in a yummy sauce!

Add a can of pineapple chunks.

Mix together the chicken, sauce, pineapple and veges and bake for 45 minutes. Stir every 15 minutes.

You get a beautiful dish that smells and tastes soooo good!

Serve with rice or noodles (shown with gluten-free quinoa noodles) and enjoy!

This is one your whole family will love!

Sweet & Sour Chicken

1 lb Chicken (or 4 boneless, skinless chicken breasts) cubed

Milk (almond, soy, dairy, etc.) enough to dip the chicken in

Tapioca Starch (corn starch, potato starch, etc.) enough to roll the chicken in

2 TBS Olive Oil

1/2 c. Granulated Sugar

1/4 c. Brown Sugar

1/4 c. Ketchup

1/2 c. Apple Cider Vinegar

1/2 tsp. Onion Power

1 Garlic Glove, minced

1 can 15 oz. Pineapple Chunks

1 Large Red Bell Pepper

Optional Additional Vegetables (Onion, Green Bell Peppers, Carrots, etc.)

Preheat over to 350 degrees. Dip each cube of chicken in milk, roll in starch and shake off extra starch. Fry the chicken cubes over medium-high heat in the olive oil until lightly brown. Transfer the cooked chicken to a baking dish.

Make the sauce by combining both sugars, ketchup, apple cider vinegar, onion power and garlic in medium sized bowl. Whisk all ingredients together. Pour over chicken in baking dish. Drain the can of pineapple and add pineapple chunks to chicken. Cube any additional vegetables into about 1" bite-sized pieces and add to the chicken.

Mix the chicken, sauce, vegetables and pineapple. Bake at 350 degrees for 45 minutes, stirring every 15 minutes. Serve with rice or noodles.

Printable Recipe:

Sweet & Sour Chicken