Chicken Enchiladas

I’m really tired today so I’m going to make this short and sweet.  I had chicken enchiladas for supper because they’re fast to make.  I’m sure authentic Mexican chicken enchiladas take some time to make but I only speak a little Spanish so I only cook a little like the Mexicans, comprende?

I use canned chicken for this to add to the whole fastness of the meal.  Shun me all you want for canned meat because I know there’s a whole whack of you out there going “eeeeeeeeewwwwwwwwwwww” but the Kirkland Signature Canned Chicken from Costco is pretty good.  I eat it a lot and enjoy it too.  It’s water packed and full of protein and tastes quite good for canned meat so I have no shame admitting I eat it.  Of course, if you think I’m right trailer park for cooking with it you can always use real chicken breast as a substitute.  The Farmer definitely prefers real chicken but he’s a super picky eater.

A lot of enchilada recipes call for enchilada sauce and green chilies but I never have either of those canned goods in my pantry and we’re 20 minutes from the nearest grocery store so I usually leave them out anyway.  Recipes are all about substituting what you have on hand to me, if I don’t normally have it in my kitchen and I don’t think it’ll add to the meal at all I just leave it out or sub it with something I do have.  Don’t make cooking harder than it has to be.

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Mix all the filling ingredients together and roll up into the tortillas.  Fold in each side and roll over to make a little package.  Put all 6 rolled tortillas in a greased 9×13 pan.

Mix together the topping ingredients and spread over the 6 tortillas.  Bake in the oven for 35-40 minutes at 350F and broil on high for 5 minutes to melt the cheese.

Chicken Enchiladas
Serves 4

Filling
6 large tortillas
2 354g cans, canned chicken (I prefer Kirkland Signature brand from Costco)
1 cup plain Greek yogurt
1 cup shredded cheddar cheese
1 cup salsa
1/2 purple onion, chopped
1 Tbsp hot sauce (optional, I don’t use it)

Topping
1/2 cup plain Greek yogurt
1/2 cup salsa
1/2 cup shredded cheddar cheese

Fast supper to make, faster down the hatch!  Enjoy, Kim.

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4 thoughts on “Chicken Enchiladas

  1. I make these with costco canned chicken. Having 12 for dinner and want to know if i can make the night before or will tortillia go soggy?

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    • Hi Linda! I have never made them ahead of time before but my assumption would be they would be soggy by tomorrow night because of the salsa and greek yogurt. I would assume that if you were to squeeze out the liquid from the can and then compress it between some paper towel to get a lot of the extra moisture out the chicken would be fine so you could alter the recipe and roll the tortillas with the chicken, onion and shredded cheese and just top tomorrow with the greek yogurt and salsa? Just a suggestion, I guess we’ll never know until you try! Let me know how it goes!

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