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Chicken Enchiladas with Red Sauce is a family favorite since I was introduced to it through this wonderful meal plan.
I was a little skeptical that zucchini would even taste good with this, but it seriously does!
This is by far my husband’s favorite meal. It’s not among the most simple of recipes, but it’s totally worth the effort. Then again, it’s not REALLY hard either.
The Spanish rice is PERFECT with this meal. You should totally check it out!
I don’t make this any more with individual enchiladas, as the recipe says to do. I do a “casserole” style. I find it easier this way. I did it the first time with individual enchiladas, but either way works just fine.
You will need about 2 cups of chicken cooked. I like to cut up my chicken into tiny little pieces. I tend to do this a day ahead. It’s also nice to have the veggies all cut up ahead of time as well. Of course this isn’t needed, just makes time in the kitchen go faster when you are putting the meal together.
Another option you might think of when making this, is to make the enchilada sauce up ahead of time. I am limited with pots and pans, so this is what works best for me.
This recipe is for a double batch. You can freeze both or just one for a later date. I love that this meal freezes well!
Also, keep in mind, you can use whatever you want for the inside of these. It’s very versatile.
Instead of putting all the ingredients into each individual tortilla, I just lay one layer of tortillas down and put the veggies and chicken mixture on it, then layer with more tortillas, then top with sauce. I sprinkle one half with cheese and pop it into the oven. OR I cover with foil and place in the freezer.
When I cook this I haven’t used cheese for the inside, because of Abigail’s issues with milk. Soon I’ll be introducing it, and I CAN’T wait! These will be even more delicious with cheese inside.
You simply MUST try this! It WAY to good to pass up!
If you would like to check out her meal plans, you can sign up for a free week. That’s how I started. Totally worth it!