Easy Cheesy Chicken Enchiladas

We love Mexican food around here! But I’m pretty picky when it comes to all things veggie, so I like my food pretty basic. The good thing about this recipe is it can be fantastic with just the basics, or you could add to it. This is a staple recipe in our house and I often make it for large groups because it’s so easy! Here is what you’ll need:

2 lbs boneless chicken tenderloins

3 Tbs Tastefully Simply Magic chicken seasoning

2 cups water

Shredded Colby jack cheese

Block of white cheese dip

Burrito size tortillas

Green onions

———

First you are going to want to make your chicken. I ONLY use the Magic chicken recipe. I have always hated shredded chicken, until this recipe! Tastefully simple has so many wonderful products, but this is my favorite. To make Magic chicken, you’ll put your chicken in the crockpot with 2 cups water and 3 tablespoons of Magic chicken seasoning. Cook on low for 5-6 hours or until chicken is no longer pink and easily shreds.

Now that your chicken is cooked, take it out and shred it.

Preheat oven to 350 degrees.

Lay tortilla flat and fill with Colby jack cheese and shredded chicken. Roll it up, leaving the ends open, and place in a baking pan.

Continue with desired amount of tortillas.

Cut up your block of white cheese dip, add 9 oz of milk and heat in the microwave in 1 minute intervals, stirring in between until it is melted.

Top your enchiladas with desired amount melted cheese dip.

If you are making a small batch (4 tortillas) you’ll probably only use 1/4 – 1/2 of the cheese dip. You can use half a block and 4.5 oz of milk if you don’t plan on making a lot of enchiladas or if you don’t plan on using the cheese dip for something else. I usually throw my left overs in the fridge and use it to make nachos the next day.

Once topped with cheese dip, you can put it in the oven for 5-8 minutes, or until cheese is melted inside.

Remove from the oven and top with green onions.

You will have left over shredded chicken, which I love because you can use it the next day for chicken noodle soup or nachos, or you can freeze it!

– more ways to mix it up-

Top with pico de Gallo, guacamole, sour cream, shredded lettuce or any of your other favorite toppings

Serve with bean dip or Mexican style rice.

Add bell pepper or jalapeños inside your burritos.

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