Are you looking for a yummy and crowd-pleasing dinner to make this weekend? You’ve found it!
These enchiladas are so easy that they seems “too good to be true”. If you know anything about Trim Healthy Mama, you know there is a type of mama called a “drive-thru-sue”. These types of “mama’s” are the type that don’t generally like to cook, or are too busy to cook “from scratch” meals.
Hey…Although I am generally not a “drive-thru-sue”, I sure do like to make a meal that is easy and healthy from time to time. Especially after long days with the kids, chores and other responsibilities . These enchiladas are all the way “drive-thru-sue”-easy to make and very little ingredients.
Despite them being not completely “made from scratch”, they are a great alternative to traditional enchiladas, that tend to be time consuming and labor intensive.
Because I use the low carb tortillas, you can make them an S or an E. I consider them to be an THM-E because I usually eat two whole enchiladas, add back beans, tomatoes, lettuce and a dollop of low-fat sour cream. Eating one enchilada is an S meal, so I usually just omit the black beans and add extra cheese, and full fat sour cream. As you can see, it is a versatile dinner!
The great thing about this versatile dinner is that it makes a lot! I usually make two pans full, and we have leftovers for the next days lunch. Believe me, they are even better the next day!
After I get them out of the oven, I usually just dish them all up at the same time. Viola! Easy peasy family-style dinner!
Hope you enjoy them as much as we do!
Yields 6-8 servings
An easy option for a weekend meal! Easy to make and full of flavor!
15 minPrep Time
25 minCook Time
40 minTotal Time
- 2 lbs chicken breast
- 4 tbs taco seasoning
- 10-15 low carb tortillas
- 1 32 oz can of mild green or red enchilada sauce
- 4-5 cups of shredded colby jack or cheddar cheese
- 1 tbs salt
- 1 tsp pepper (plus more for top)
- Optional: lettuce, black beans, tomatoes and sour cream
- In large pan, boil chicken breast in salty water
- Once chicken is cooked
- Leave in pan and pour out most of the water (leave about 3/4 cup of the water/broth)
- Take a hand mixer and "mix" the chicken breast right in the pan until shredded.
- Add taco seasoning and mix thoroughly
- Place about 1/4 cup of the enchilada sauce on the bottom of the casserole pan(s)
- Add about 1/4 cup of shredded chicken and cheese in each tortillas and roll up tightly
- add to casserole pan in a row
- Add the remaining sauce to the tops and make sure to get all the cracks
- Add cheese on top in thick layer (less thick for an E)
- Sprinkle with pepper
- Bake at 350 for 25 minutes
- Serve hot and top with desired toppings