Busy Mom Monthly Menu Planning:Chicken Enchiladas

 Busy Mom Monthly Menu Planning

I’m always telling my customers to Buy and Freeze. Chicken is one of the least expensive meats in the grocery store and I always find it on sale. It is also a meat that is very convenient and versatile. Your more likely to save more money, along with a lot of time, by buying the bags of boneless, skinless breasts or tenders that are frozen. They also last longer in your freezer, usually they will keep for 6 months. I always pull out dinner-size portions when I need them and reseal the bag to keep the rest of the chicken fresh.

This recipe is part of my Monthly Menu Planning for Busy Moms. It’s simple, quick and delicious! A comforting meal for the whole family.


Chicken Enchiladas


3 Tablespoons butter

1 cup diced yellow onion

3 Tablespoons all-purpose flour

1 1/2 cups chicken broth (I make broth from the leftovers of my 30-Minute Chicken dish)

1/4 teaspoon salt

Fresh ground pepper

1 cup chunky salsa

1 cup non-fat sour cream

8-10 large flour tortillas

3 cups cooked chicken tender strips, diced (breasts can be used too)

4 green onions

3 cups Cheddar Jack Cheese

Sliced olives and diced green chiles for garnish

Cilantro (optional)


 Preheat oven to 350 degrees.

In a large skillet over medium heat, melt the butter. Add onion and saute  until onions are tender, approximately 5-7 minutes. Add flour, stir until flour is incorporated. Add the chicken broth, salt and pepper. Stir until mixture begins to thicken, approximately 2-3 minutes. Stir in salsa.  Remove from heat and add the sour cream, mixing well.

In a 9×13 inch baking dish, spoon some of the sauce mixture on bottom of baking dish. Add diced chicken to remainder of sauce and stir until chicken is well coated.

 Lay a tortilla on a flat service, adding 3 Tablespoons of the chicken mixture, a few green onions, and 1 Tablespoon cheese. Roll and place seam side down in baking dish. Repeat with remaining tortillas. Pour the remaining sauce over the tortillas, sprinkle with remaining cheese. Top with sliced olives and diced green chiles.

Cover and bake 35 minutes. Removes from oven and let stand 10 minutes. Garnish with fresh cilantro. Serve with your choice of beans (I had pinto beans in the pantry this time) and rice.



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