Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight


Adding pictures just got easier! Upload pictures directly using your smart phone. P.S. Adding pictures via your computer is a breeze too!

search Recipes search Meals

Easy Kickin' Enchiladas & Spanish Rice
by Jessica West
No ratings
Rating Details
Rate this meal
Printable View
  ***For this day, use corn tortillas so you'll have some left for the hogout casserole later in the week.

Enchiladas are so easy, and you don't need to buy the sauce at the store... just follow this recipe and you'll never use store-bought sauce again. P.S. You can use either flour or corn tortillas, and any kind of cheese will do... From the picture, you can tell that my family prefers cheddar.

Easy Kickin' Chicken Enchiladas
by Jessica West
serves: 4
No ratings
Rating Details
Rate this recipe
Printable View
Print Index Cards
  A quick and easy chicken enchilada recipe with a slight kick.
  3 Cups   Chicken Broth
  4 Pieces   Boneless Chicken Breast (6-8 oz.)
  1   Small Onion
  2 Tablespoon   Tomato Paste
  2 Teaspoon   Chili Powder
  1 Teaspoon   Ground Cumin
  2 Cups   Tomato Sauce
  2 Teaspoons   Hot Sauce
  1/4 Teaspoon   Cinnamon
  2 1/2 Cups   Monterey Jack Cheese (shredded)
  Preheat the oven to 275 degrees F.

Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with the onion quartered. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, 1 tsp. of chili powder, 1 tsp. cumin and salt to taste.

Combine tomato sauce, hot sauce, cinnamon, 1 tsp. chili poweder and heat through in a small saucepan, keeping warm until needed.

Remove tortillas from oven and switch broiler on high.

Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

Add Spanish Rice to complete meal.
  • Main Dishes
  • Poultry

Home:: Calendar:: Recipe Box:: Custom Meal Planner:: Submit/Manage Recipes:: Grocery List:: Blog:: Links:: About:: Support
© Monthly Meal Planner 2007-2009, custom graphics created by Kelly Simon