Chicken Enchilada

Chicken Enchilada | www.thepeachkitchen.com

Chicken Enchilada | www.thepeachkitchen.com

I am so glad you’re here.

I need someone to share this Chicken Enchilada with.

You see sis brought too many tortillas than what she needs and rather than let it go to waste, I was assigned to decided to make it into Chicken Enchilada.

Now, I have too many Chicken Enchilada than I could ever eat.

So go ahead, grab that other fork and start munching….if you get thirsty, you can just grab that other glass right there.

I’m going to tell you a secret but don’t tell anyone, okay?

It’s actually my first time to make this dish and I was a little scared of how it might turn out.

I was thinking maybe it was better off making those wholewheat tortillas into glass coasters…heehee.

But I’m happy I made this, it’s a little salty but it turned out well..

There are lots of versions of this dish, I made the easiest I could find..hee.

Chicken Enchilada | www.thepeachkitchen.com

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Chicken Enchilada

  • Author: The Peach Kitchen

Ingredients

Scale
  • 2 chicken quarters rubbed with ½ tsp salt
  • 2 cloves garlic, minced
  • 1 white onion, chopped
  • 3 tbsp olive oil
  • 1 200g pack tomato sauce/taco sauce
  • 1 tbsp taco seasoning
  • 1 cup water
  • salt and pepper to taste
  • 8 pcs. whole wheat tortilla
  • 2 bell peppers, chopped
  • 1½ cup grated cheddar cheese

Instructions

  1. Roast chicken in the oven for 40 minutes at 200°C. Let it cool.
  2. Shred the chicken and set aside.
  3. In a pan, heat olive oil and sauté garlic and onion until onion becomes translucent.
  4. Add bell pepper and stir for a few minutes until it gets a little soft.
  5. Add tomato sauce, water and taco seasoning.
  6. Simmer for a few minutes.
  7. Season with salt and pepper to taste.
  8. You can choose to coat the tortillas with the sauce before wrapping the shredded chicken with it or you can just wrap it directly.
  9. Just place 1-2 tablespoon of shredded chicken on each tortilla and roll it and layer it up in a baking pan.
  10. Pour sauce over the tortillas and sprinkle with grated cheese
  11. Bake in the oven for 10-20 minutes or until the cheese gets bubbly.
  12. Serve with a dollop of sour cream…but I didn’t have any, so we ate it as it is

Did you make this recipe?

Share a photo and tag me @thepeachkitchen — I can't wait to see what you've made!

 

Chicken Enchilada | www.thepeachkitchen.com

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26 Responses

  1. And I’m glad I came too! I NEED to try this fabulous enchilada recipe! Yum on all that cheese on top!

  2. Those enchiladas look like a yummy way to use up those extra tortllas. Mexican is always a hit here. I host a recipe swap every week and I’d love for you to come by and show off a recipe or two. Have a blessed day 🙂
    Katie

  3. Did you say you made this for the first time?  It turned out really nice and yummy-looking.  Thank you Peachy and have a great weekend.

  4. thanks for sharing, i will definitely enjoy it. love it. visiting from FTF, have a great week. 🙂

  5. HI Peachkins, thanks for sharing this great enchilada recipe on Fresh Food Friday last week.  It was selected as one of the featured recipes in this week’s edition.  I hope that you can stop by, check it out, grab the ‘featured’ button, and share another recipe or two (from any date).  PS:  I’ve got a different blog hop button if you’d like to swap out the old one on your sidebar.  Hope you’re doing well and it’s so nice to connect with you again!

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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