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Friday, September 13, 2013

Enchilada Chicken

Yesterday was just "one of those days" and because of that, I just didn't want to use my brain too much when it came to  making dinner. I promise you that there wasn't much of my brain left to use anyway. With a 3 year old crying and attached to your hip, the phone ringing every 10 minutes and a family crisis to be solved (an upcoming surgical date for my mom) there wasn't room left to do anything except throw together a meal. That's how this meal came to be. So if you are having "one of those days" and just want a meal that's quick, painless and requires almost no thinking, then this is the recipe  for you!
Recipe Adapted From:

1 pound boneless chicken breasts
1 tsp Lawry's taco seasoning
1 Tbsp coriander
1 tsp cumin
Salt, to taste
1/2 cup red enchilada sauce
4 ounces colby/cheddar cheese mix, grated
4 green onions, chopped
1/4 cup cilantro, chopped

Heat oven to 350º
In a small bowl, mix together the taco seasoning, coriander, cumin and salt. Sprinkle it onto both sides of the chicken breasts. In a skillet, cook the chicken over medium-high heat, until cooked through. The time will vary depending on the thickness of your chicken breasts. Place the cooked chicken in a baking dish that has been sprayed with Pam. Pour half the enchilada sauce over the top of the chicken and flip the chicken over. Pour the remaining enchilada sauce on. Sprinkle the cheese over the chicken and bake for 10-20 minutes, until hot and bubbly. Garnish with sliced green onions and cilantro. 

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