It’s Fridaaaaay, can I get an amen?! These warm temps and longer days got me looking forward to spending quality time with family on the weekends. I really love casual dinners this time of year when you can leave the doors or windows open, breeze drifting in, cold rosé in hand….ahhhh, what a perfect scene!!
But if you’re in charge of putting food on the table and you’re sick of the same old take out, in order to achieve maximum relaxation you need a dish that’s quick and simple. Lucky for you my Weeknight Enchiladas require only 8 ingredients and I guarantee every single person in your household will crush it. It’s THAT good. Less work, more rosé please.
PS if you want a little extra R&R, you can assemble and freeze these for the future. Just defrost the dish in the fridge the night before. What a glorious, stress-free dinner that will be!
Ingredients
How to make it
Preheat the oven to 375 degrees F. Cover a baking pan with foil and put the chicken breast on it. Drizzle liberally with olive oil and sprinkle kosher salt on top. Bake for 12-15 minutes, until cooked all the way through. Chop the chicken into bite sized pieces, then set aside.
Lower the oven heat to 350 degrees F. Spray a 9×13 inch baking dish with non-stick cooking spray or oil.
Set a medium sized saucepan over medium heat, then add the cream cheese, salsa, and green chiles. Stir occasionally until melted and well blended. Stir in chicken and drained pinto beans.
Fill each tortilla with roughly 3/4 cup of the chicken mixture, roll and place seam side down into the greased baking dish. Repeat with the remaining tortillas and filling. Pour the can of enchilada sauce over the top, then sprinkle with all of the cheese.
Cover with foil. Bake for 25 minutes, until the cheese is melted. Serve with your favorite toppings – I like cilantro and sour cream!
Weeknight Enchiladas
Ingredients
- 8 ounce package cream cheese
- 4 ounce can diced green chiles
- 1 cup salsa
- 3/4 pound chicken breast boneless & skinless
- 15.5 ounce can pinto beans drained
- 6-7 6 inch flour tortillas
- 10 ounce can enchilada sauce
- 2 cups shredded Colby-Jack cheese
Instructions
- Preheat the oven to 375 degrees F. Cover a baking pan with foil and put the chicken breast on it. Drizzle liberally with olive oil and sprinkle kosher salt on top. Bake for 12-15 minutes, until cooked all the way through. Chop the chicken into bite sized pieces, then set aside.
- Lower the oven heat to 350 degrees F. Spray a 9x13 inch baking dish with non-stick cooking spray or oil.
- Set a medium sized saucepan over medium heat, then add the cream cheese, salsa, and green chiles. Stir occasionally until melted and well blended. Stir in chicken and drained pinto beans.
- Fill each tortilla with roughly 3/4 cup of the chicken mixture, roll and place seam side down into the greased baking dish. Repeat with the remaining tortillas and filling. Pour the can of enchilada sauce over the top, then sprinkle with all of the cheese.
- Cover with foil. Bake for 25 minutes, until the cheese is melted. Serve with your favorite toppings like cilantro and sour cream.
W O W!
<3 <3 <3