I don’t know about you, but I hate cleaning up a million dishes and things from making dinner. I also love to have a simple, easy to make, go to dish for the nights that I don’t have the brain power to be creative! This has become a staple in my house, and I’m not complaining!
Ingredients:
- 1lb thin sliced chicken breast
- 1 packet Old El Paso fajita mix (you can use the taco mix too, I just like the flavor of this one)
- 1 can Old El Paso fat free refried beans (you can sub any of the refried beans that they make)
- 1 8 count pack of tortillas - go with whatever you like, I buy whatever is on sale!
- 1 bottle of Ortega taco sauce (make sure you pick which level of “heat” you like)
- 1 bag of Mexican blend/taco cheese
- 1 Medium bell pepper (optional)
- 1 Small onion (optional)
Directions
1- Cut the chicken into small/thin slices. No “right” way to do this, my chicken probably looks different every time I make this!
2- Now we are going to follow the directions on the back of the fajita/taco mix: heat 1 tbsp of oil in 10-inch skillet over medium-high heat. Add chicken and cook until no longer pink.
3- Stir in 1/2 cup of water and seasoning mix – at this point if you’re following the packet exactly it says to add in a thinly sliced bell pepper – I’m allergic to peppers so I skip that part but do it up!
4- Cook uncovered until the sauce starts to thicken and then add the refried beans. If you are adding the veggies you’ll cook until they are crisp and then add the refried beans. Make sure to stir to really mix everything together and distribute the sauce.
5- At this point I pre-heat the oven to 350-375 degrees (nothing crazy, it’s really to melt the cheese and brown the tortillas), and start to fill the tortillas. Spoon the mix into 1 tortilla at a time, then add cheese – go for as much, or as little, as you want. Finally I drizzle some of the taco sauce on the cheese before wrapping it. Place the tortilla in your oven safe dish (I tend to use my pyrex since it has a lid – which makes for easy storage afterwards).
6- Once all of the enchiladas are in the dish, I drizzle more taco sauce, and then add a final layer of cheese. Now you can place your enchiladas in the oven and wait for them to crisp up! I like to wait until the edges are browned, and the cheese is nice and melted.
7- Enjoy! Add a scoop of your favorite sour cream and dig in 🙂
She discovered her passion for the neurologic pediatric and adult population during her clinical affiliation at a special services school in Cape May, New Jersey. She is an active member of the APTA and continues to take post-graduate course work related to treatment methods for neurological diagnoses.
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