Whenever I make something that all six of us like, I take notice. Kid-friendly, easy to prepare meals are like gold at our house – rare, precious, and something to hold onto. About a month ago, I stumbled upon one of the Pioneer Woman’s recipes. She’s one of those cooks that I really and truly trust. I know that we will like 99% of her recipes.

I had to tweak her recipe just a bit (as my husband won’t eat onions), but you can see her original recipe posting HERE. These enchiladas are so good – and just spicy enough. These are great served with a salad or fresh fruit, chips, or rice and beans.


corn tortillas (yellow or white will work)

boneless skinless chicken breasts or tenders (I used 6 or 7 tenders.)

taco seasoning to taste (use your own blend or one of the convenient spice mixes)

1 28 oz can green enchilada sauce (I use La Victoria.)

grated cheese of your choice (I used the pre-grated “Mexi-Cheese” blend.)

THAT IS IT!!! These are so economical as they only have 5 ingredients!

To Prepare

1. Start by preparing your chicken. Place your defrosted chicken tenders in a large ziploc bag. Add a Tablespoon or two of your favorite taco seasoning. Seal the bag and shake well. (My kids love helping with this part!)

Heat a large skillet on medium-high heat. I gave mine a quick spray with cooking spray. Once the pan is hot, add the seasoned chicken. Let the chicken cook for about 4 minutes on each side, or until the chicken is cooked through. Try to only turn the chicken once.

*My husband raved about this chicken tonight. He said the “blackened” chicken tasted like it had been grilled.

2. Once the chicken has been cooked through, set it aside to cool. Now it’s time to get your tortillas ready. Heat a skillet over medium heat. Once hot, add a tortilla. Cook for about 30 seconds per side – just to soften and warm the tortillas. They may get a few brown spots, and that is perfectly okay.

3. Shred your chicken. You can use two forks, your hands, or your Kitchenaid mixer with a paddle attachment. Your choice.

4. Pour about 1/2 cup of the green enchilada sauce in a 13×9 pan. Pour the remaining sauce in a smaller pan or pie plate.

5. Dip each cooked tortilla into the smaller pan of sauce, coating on each side. (*It’s easier to do a few at a time.)

6. Fill each coated tortilla with a bit of the chicken and some cheese. Roll up and place in the pan, seam-side down.

7. Continue this process until all the enchiladas are done. How many you get will depend on how much chicken you place in each enchilada. I usually get around 14.

8. Pour the remaining sauce on top, and sprinkle with cheese. Bake in a 350 degree oven for approximately 25-30 minutes.

Eat and enjoy! You are going to LOVE these enchiladas! Put them on your menu plan this week!