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I Found a Quick, Easy Weeknight Dinner Recipe for Enchiladas; How to Make

The Nation Times Team
I Found a Quick, Easy Weeknight Dinner Recipe for Enchiladas; How to Make


  • I attempted the hen enchilada recipe Jennifer Garner featured on her “Faux Cooking Present.”
  • The recipe was easy and simple to make in underneath an hour.
  • Though my son thought the leftovers have been scrumptious, I will halve the recipe subsequent time I make it.

I’ve watched sufficient episodes of Jennifer Garner’s “Faux Cooking Present” to know that when she posts a recipe, I will wish to make it. That rang true once more after I noticed an episode that includes chicken enchiladas.

Although the recipe is extra like a casserole than conventional enchiladas, something that may be made in underneath an hour is sweet sufficient for me.

Here is how making it went.

To start out, I poached the hen breasts.


Chicken breasts poaching in a pot on the stove.

I seasoned the water to my liking.

Kristina Wright

I began the recipe by placing three boneless, skinless hen breasts right into a pot with simply sufficient chilly water to cowl them, and added somewhat salt and pepper.

I introduced the water to a boil, then turned it all the way down to a simmer.

Subsequent, I diced the greens, grated the cheese, and shredded the hen.


On the left, diced onion and celery on a cutting board. On the right, a bowl of poached chicken.

The hen took about quarter-hour to chill whereas I chopped the greens.

Kristina Wright

Whereas the hen was poaching, I diced the onion and celery.

Although the recipe solely known as for 1 cup of diced onions, the onion I used yielded about 1 ½ cups, and I made a decision to make use of all of it.

After about quarter-hour, the chicken breasts had reached an inside temperature of 165 levels Fahrenheit and have been able to be shredded.

I set them apart to chill whereas I grated the Monterey Jack and pepper jack cheeses earlier than shredding the hen into bite-sized items.

Then, I sautéed the greens in butter and added the hen.


The chicken and vegetables sautéing on the stove.

I mixed the elements in a single pot on the range.

Kristina Wright

I sautéed the diced onion and celery in butter till the onion turned translucent. Then, I added the shredded hen to the pan and blended all the pieces collectively.

In a separate bowl, I mixed the elements for the enchilada “sauce.”


A layer of sauce on the bottom of the casserole dish.

After I blended the sauce, I unfold a skinny layer of it on the underside of a casserole dish.

Kristina Wright

Whereas I let the onion, celery, and hen heat by means of on the range, I mixed the cream of hen soup, inexperienced chiles, and bitter cream in a bowl.

Garner mentioned she would not use as a lot bitter cream because the recipe requires, however I actually like bitter cream, so I used the total quantity.

The end result was a pale inexperienced combination that wasn’t terribly appetizing to have a look at, however generally, you simply need to belief the method.

With my oven pre-heating to 350 levels, I buttered a casserole dish and unfold a skinny layer of the sauce throughout the underside.

Then it was time to fill the tortillas with the hen and greens.


Filling the tortillas with the chicken and vegetables.

My casserole dish suits 9 stuffed tortillas.

Kristina Wright

I crammed the flour tortillas with the hen and vegetable combination, rolled them, and put them seam-side down within the casserole dish.

The recipe requires 12 tortillas, however my dish solely match 9, so that is what I used. Relying on the dimensions of your casserole dish and the way generously you fill it, you might find yourself with eight to 10 tortillas.

I completed off the dish by topping the tortillas with the sauce and grated cheese earlier than baking.


The casserole dish topped with cheese sitting in the oven.

I topped the dish with grated cheese as an alternative of sliced.

Kristina Wright

I lined the stuffed tortillas with the remaining sauce and completed them with a coat of the grated cheeses.

Within the recipe, Garner sliced the cheese, however I believe grated cheese supplies much more protection.

I put the casserole dish within the oven for half-hour, till the cheese was bubbly and browned.

The completed product was scrumptious, however I might make one change subsequent time.


Plated enchilada with a side of rice and beans.

I am excited to make this recipe once more, simply in a smaller portion.

Kristina Wright

I served the enchiladas with rice, beans, tortilla chips, and salsa. The tip end result was a tasty, hearty meal that my household loved.

Though my son mentioned the microwave reheated leftovers have been scrumptious, I believe I will halve the recipe subsequent time.





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