The temperatures are getting cooler, the fall boots are out, the leaves have started to disappear off of the trees and Halloween has come and gone. I don’t know about you, but in our family we have fall and summer recipes that we turn to during the changes in the seasons. For example, the summer is all about grilling out and enjoying lots of farmers market fresh fruits and vegetables. As soon as the seasons start changing, though, we’re all about crock-pot meals, cheesy casseroles (or hot dishes as we call them in Minnesota) and lots of soups and chili. This food season, if you will, is definitely my favorite. So full of all of those classic comfort foods that fill our house with that home-cooked aroma and fill your belly’s with warmth.
There’s just nothing better!
This enchilada recipe is no different. It’s one of my favorite recipes that I received from a friend and have tweaked and perfected to make it my own. It’s become a family favorite and one that I enjoy making when we have company over.
1. 1 32oz can of enchilada sauce
2. 1 small can of sliced black olives
3. 1 small can of green chilies
4. 2 cups of sour cream
5. 3-4 boneless, skinless chicken breasts, boiled and shredded
6. 1 16oz package of Kraft Natural Shredded Cheddar Cheese (or Mexican if you’re feeling spicy!)
1. Preheat your oven to 375 degrees Fahrenheit.
2. Boil your 3-4 chicken breasts in a pot on the stove until cooked thoroughly. Then shred into smaller pieces using two forks.
3. Combine enchilada sauce (leave out 15oz for later), black olives, green chilies, sour cream, and 1 cup of Kraft Natural Shredded Cheddar Cheese in a mixing bowl and combine until all of the ingredients are mixed thoroughly.
4. When chicken is cooked and shredded, add to the mixture and combine again.
5. Lightly coat a baking dish with the cooking spray of your choice.
6. Place a tortilla in the baking dish and fill with enchilada mixture. Wrap the tortilla around the sauce so the open end of the tortilla is on the underside of the baking dish. Repeat until mixture is gone and/or the dish is full.
7. Top with remainder of Kraft Natural Shredded Cheddar Cheese and place in the oven for 25-30 minutes or until cheese has started bubbling.
8. Serve with a dollop of sour cream, cilantro, hot sauce, or any of your other favorite enchilada fixings.
I hope you’ll enjoy this 30-minute easy enchilada recipe as much as we do! I must add, this recipe makes great leftovers and provides me with a yummy lunch for a couple days at work during the week. This is also a great freezer recipe that you can double and make one for dinner and one for the freezer or even gift one to a friend or family member!
What’s one of your family’s favorite comfort foods?