Red Chicken Enchiladas 🌶🌮🥑
Hey all! Finals are nearing which means it’s time for comfort food to do its job 😩 Today I took a break and made a late lunch that could cheer any lazy student up!
Start by defrosting 3-4 small chicken breasts and heating a can of enchilada sauce in a large pan. Dice 2-4 garlic cloves and add into the sauce, then bring it to a boil. I also threw in some onion powder, garlic powder, salt, pepper, and chili powder for more flavor! Add in the chicken, lower the heat, cover the pot, and let cook for 30 minutes. After, remove and shred the chicken. In a bowl, mix the chicken with about 1/2 cup sauce, 1/2 cup Mexican cheese, and 1-2 tbsp cream cheese. Mix together and spoon generously down the middle of your flour tortillas. Roll tightly and place in a greased pan fold-side down. Bake for 5-10 minutes at 425° until lightly browned. Then top with more sauce and cheese before covering with aluminum foil. Bake for about 20 minutes at 400°, remove the foil, and let bake for an extra 5 min or so until the cheese is golden. Let sit for a few minutes and serve!
With the constant overcast weather and the stress of finals, these enchiladas really helped lighten the mood 🤗 I made seasoned black beans and a simple cilantro lime rice to have on the side to complete my meal! And of course, my enchiladas were topped with some Greek yogurt (my version of sour cream), avocado, cilantro, and lime juice! Now time to get back to studying... 😒