I’ve been on an enchilada-making kick recently: beef, chicken, bean, you name it. Now I’ll warn you that if you grew up with your abuelita’s enchiladas, this recipe will likely horrify you. It’s about as authentically Hispanic as I am, and I’m a white girl from Indiana farm country. But I think it’s a super-handy recipe, because you can adapt it to whatever protein and veggies you have around, whether it’s leftovers or just something you need to cook soon. This version uses chicken breasts, which are quick to cook when cubed; leftover steak or chicken or canned beans with some peppers also works great.
Busy day chicken enchiladas
Medium yellow onion, diced
1-2 cloves garlic, minced
Two boneless, skinless chicken breasts, cut into chunks
1 cup Sour cream or plain greek yogurt
Chile powder, about half a teaspoon (to taste)
Half of a small can diced green chiles (optional)
Package large-size flour tortillas (I usually end up using 8-10)
Jar of picante sauce, enchilada sauce, or tomatillo sauce
1/2 cup shredded cheddar
Preheat the oven to 375. Cook the onion in a skillet in a little olive oil until softened, adding the garlic for a minute or two before adding the chicken. Cook until no longer pink. Mix the sour cream/yogurt, chile powder, and green chiles together, and then fold in the chicken mixture. Fill the tortillas and place in a sprayed pan seam side down. Top with the sauce and shredded cheese. Bake until warmed through and the cheese is melted, probably about 10-15 minutes.