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homemade no-fire chicken enchiladas

(2 ratings)
Kade_Tanner avatar
Recipe by
Kade Tanner
@Kade_Tanner
Deer Trail, CO

My wife has always disliked mexican food mostly because its spicy and she's the type of woman where even black pepper is too spicy. So I decided this fateful night of 8/11/15 to take the challenge of making her a mexican dish that she'll enjoy. She also hates spanish rice do to its use of bell pepper and red pepper....In the end, I bested her challenge for she enjoyed everything! If you personally would like a little heat to this dish, sliced jalapenos and Frank's Red Hot sauce really help it. If you want more mild, keep this dish exactly the way I made it. :)

(2 ratings)
yield 6 to 8
prep time 40 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For homemade no-fire chicken enchiladas

  • 3 lb
    chicken thighs, skinless and boneless
  • 1/2 lb
    shredded mozzarela cheese
  • 1/2 lb
    shredded cheddar jack cheese
  • 1/4 lb
    finely shredded cheddar cheese
  • 2 can
    stewed tomatoes
  • 6
    flour tortillas
  • 3 tsp
    garlic powder
  • 10 dash
    mrs. dash brand "table seasoning"
  • 3 tsp
    parsley flakes
  • 2 tsp
    onion flakes, dehydrated
  • 1 tsp
    salt
  • 2 pkg
    knorr brand spanish rice
  • 4
    cubes of chicken bullion
  • 2 tsp
    unbleached white flour

How To Make homemade no-fire chicken enchiladas

  • 1
    with defrosted chicken, place on cookie sheet and preheat oven at 375 degrees fahrenheit. Massage into chicken Mrs. Dash "Table Blend" seasoning. After preheating, put in oven 45 to 55 minutes.
  • 2
    Open both cans of stewed tomatoes and place in a pot on the stove on low heat with garlic powder, chopped onions, chicken bullion cubes, parsley flakes, 2 teaspoons of white flour, and salt. Stir occasionally, let simmer when hot.
  • 3
    In another pot on the stove cook knorr brand spanish rice as per directions on packages.
  • 4
    When chicken is finished cooking, pull out and slice all of it into strips. Make sure meat is cooked thoroughly.
  • 5
    In a glass casserole pan, lay out a flour tortilla and place five or so chicken strips in it, layer spanish rice on top of chicken and then mozzarella cheese on top of rice. Fold up like a burrito and repeat this step until you fit 6 of these into your casserole pan.
  • 6
    Cover the top of the tortillas in all cheeses and then smother in the stewed tomato sauce. Place in over at 375 degrees for 10 to 15 minutes. You know its ready when the cheese is fully melted and is slightly brown.
  • 7
    Remove from oven, let stand for 10 minutes and dig in!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Homemade No-Fire Chicken Enchiladas:

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