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Easy, Make Ahead Chicken Enchiladas with Green Sauce

Easy, Make Ahead Chicken Enchiladas with Green Sauce

What is it about one-pot meals that we love so much?  I love the ease of putting everything in one dish, but my family seems to love all of the amazing flavors that come from layering ingredients in a pan. This recipe for enchiladas is so simple. You can either make them the morning you’d like to cook them and finish them with the sauce right before they go in the oven, or freeze them without the sauce for up to two weeks. If baking them from the freezer, simply bake about 10 minutes longer than originally called for in the recipe. With a cold Mexican beer (for the grown-ups) and a simple green salad, you’re in business on a busy weeknight!”

Ingredients

15 oz ricotta cheese    

2 cups shredded mozzarella cheese    

1/3 cup white onion, finely diced     

2 cups shredded chicken    

10 large flour or corn tortillas    

1 15 oz can mild green or red chile enchilada sauce (Look for Hatch or Frontera Grill brands)

 

Preparation

Preheat the oven to 350˚F.

In a medium mixing bowl, combine the ricotta (or low-fat cottage cheese), 1 ½ cups of the shredded cheese, the white onion, and chicken. Mix together. Season with ½ teaspoon salt and a fresh grinding of pepper. Taste it and add a little more salt if it’s bland.

Spray a 9”X13” baking pan with nonstick spray.

Take a half of a cup of the chicken mixture and spread it across the lower third of the tortilla, then roll it up and place it in the baking dish, seam side down. Continue with the rest of the tortillas, stacking them into the baking dish so they are snug enough that the tortillas can’t open in the pan. (I can usually fit 8-10 of them in my baking pan.)

Pour the enchilada sauce over the entire surface of the tortillas so they are completely covered with the sauce. Sprinkle the remaining ½ cup cheese down the middle of the tortillas. Cover the pan tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake another 10 minutes or until the enchiladas are cooked through and just getting crispy around the edges.

Serve with beans, rice, and (for the grown-ups) Mexican beer!

Amanda Haas is a cookbook author, cooking video host, and the founder of  One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. Their book, Cooking in Everyday English , is now available on  Amazon and is loaded with family-friendly recipes. Amanda’s own One Family One Meal cookbook will be released in the fall of 2012.

Image Source: Courtesy of A. Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

Around The Web
Join The Conversation
PamStebbins PamStebbins 4 years
Look at the second page for the rest of the recipe and yes the chicken should be cooked.
KarolynSummers KarolynSummers 4 years
should the chicken already be cooked
WilmaThompson31071 WilmaThompson31071 4 years
HOW LONG DO YOU COOK THIS???
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