At the rate I’m going, I should probably consider renaming this blog “101 ways to cook chicken for dinner.” I don’t usually post two recipes for the same ingredient back-to-back like this, but there was so much interest in this super simple enchilada dinner I shared on Instagram last week, it felt negligent not to point you all in the direction of the recipe.
My family is cray-cray for this meal. Well, not the toddler, but he’s in an anti-sauce-meat-almost-everything phase right now, so we can all agree that for this particular dinner his opinion doesn’t count. If your kids are on board with Mexican flavours, chicken and cheese, I think they’ll be down with this dish.
The best part about this meal is that the simmering of the chicken yields the most flavourful enchilada sauce and no packaged or prepared ingredients are required. The method might look a little lengthy, but it couldn’t be simpler, I promise. I like to use corn tortillas, but the flour ones work just as well. I’ve tried making it with both and can confirm that the difference is nothing more than a matter of taste.
Head here for the recipe!