Wednesday night I made enchiladas.
I was really excited about making these for the first time, and had been dreaming about the yummy concoction I had come up with in my head, daydreaming about these badboys.
Sauteed spinach, peppers, and onion. INSIDE the enchiladas! Crazy, right? But in an excellent way.
Well.. It didn’t turn out quite as I’d imagined. Remember how I said I was all prepared and soooo proud of myself for cooking the chicken ahead of time so I wouldn’t have to rush when I got home from my after-work yoga class?
Uh, turns out that didn’t make too big of a difference, mainly because I was starving when I got home and to my kitchen. STARVING. Like I’d not eaten all day. Stinkin’ yoga. As a result I was a little… rushed in the cooking process.
Rushed as in I forgot the green chilis I bought and was supposed to add to that sauteed veg + chicken mixture.
And some other stuff.
Like covering up the pan of nestled tortillas with tin foil before popping it into the oven to cook.
It wasn’t a complete fail though. The insides were DELICIOUS, and the outside was easily fixed with some extra salsa and hot sauce on top. And even more delicious reheated yesterday.
P.S. I’m slightly obsessed with Instagram.. can you tell?
Now go make these enchiladas this weeknd. DO IT! Happy Friday.
Chicken and Vegetable Enchiladas
- 1 pound boneless, skinless chicken breast
- 5 whole wheat tortillas
- 1/2 red bell pepper, diced
- 1/2 medium sized yellow onion, diced
- 3 ounces spinach
- 1 cup enchilada sauce (I just used the generic Trader Joe’s version)
- Cheese, for topping, optional
- Salsa, for serving
1. Bring a pot of water to boil, and a dash of salt and garlic powder to the water. Add chicken. Let come to a second boil, and then simmer for 10-12 minutes, or until chicken is white all the way through. Once done, shred into bite-sized pieces with a fork. (Note: This step can be done the day before.)
2. Preheat the oven to 350 degrees. Prepare a pan with olive oil or nonstick cooking spray (I used spray), and on medium heat start sauteeing the peppers and onions. Once the onions are looking translucent and the peppers are softened, add spinach. Cook until spinach is wilty. Remove from heat and reserve in a separate bowl.
3. Add chicken and 3/4 cup enchilada sauce to bowl of sauteed vegetables. Mix until all is covered with sauce. Spray an 8×8 inch square pan lightly with nonstick spray.
4. Add a spoonful of enchilada mixture to one tortilla and roll up; place in pan. Repeat until there is no more mixture left. Top enchiladas with remainder of enchilada sauce (and cheese, if desired) and cover with foil. Place in oven and cook for ten minutes covered. Remove foil and cook for an additional ten minutes, or until enchiladas have reached desired level of crispiness. Serve warm with salsa.