For weeknight meals , it is sometimes hard to beat enchiladas since it is easy to prepare. And on busy weekdays , it just might be the only course for you to take.For weeknight meals , it is sometimes hard to beat enchiladas since it is easy to prepare. And on busy weekdays , it just might be the only course for you to take. The great thing about it is that you can put a lot of spin on it. The possibilities are endless especially if you are willing to experiment.You can use chicken , beef , seafood , and vegetarian foods depending on what is available and depending on what you prefer on a particular day. For example , below is one simple enchilada that you might want to try out.You would need the following:1/2 lb ground chicken (could substitute beef or use cooked , shredded chicken)1 tsp oil1 small yellow squash , chopped1 small onion , diced1 small red bell pepper , chopped1 cup shredded Monterrey jack cheese , divided1 cup warm water1/4 cup cilantro , chopped1 15 oz can of fire-roasted tomatoes , salsa style (or one jar of fire-roasted salsa or enchilada sauce , if preferred)1 batch of Amy’s Homemade Gluten-Free , Sugar-Free Taco Seasoning Mix (or a packet of taco seasoning mix)1 cup shredded cheddar cheese , divided8 corn tortillasHow to make this chicken enchilada:Put your apron on this could get messyPreheat your oven to 350FLightly grease the bottom of a 13×9 baking dishHeat oil in a large skillet over medium-high heatAdd chicken and onion until thoroughly cooked with occasional stirringAdd the squash and bell peppers and cook for additional five minutes , stirring occasionallyWhile veggies are cooking in skillet , mix water and taco seasoning in a small bowlWhisk until mixture is well combinedAdd seasoning mixture to skillet and simmer until sauce thickens and most of liquid is absorbedRemove from heat and mix in cilantro , 1/3 cup shredded Monterrey jack and 1/3 cup cheddar cheeseStir to combine and set asidePour a 1/3 cup of tomatoes into baking pan to coat the bottomMicrowave tortillas on high for 30 secondsThis softens them and makes them more pliableSpoon about 1/4 cup filling into each tortilla and fold over , then place into dish with seam side downTop with remaining canned tomatoes (or salsa/sauce) and remaining cheeseBake uncovered in preheated oven for 15 minutes or until cheese meltsGarnish with toppings then serveSo there you go , a quick and easy way to fill up your stomach any day of the week.
