Green Chile and Chicken Enchiladas

I have always used the red sauce when making enchiladas for some reason. I think it’s just that’s what my family used and since I’m a person of habit, I just continued to follow suit. Well the other day when I was making out my menu I came across this enchilada recipe from the Pioneer Woman that uses green enchilada sauce. In her recipe, she states that you can use red sauce if you prefer, but I was feeling adventurous and decided to give the green sauce a try. Oh man! Am I glad I did! These enchiladas were awesome and that sauce just took them to an entire different level. I know we’re approaching the weekend of the 4th and enchiladas aren’t really “American” food, but make these ASAP! So delicious!


– 2-3 cans (15 ounce) green enchilada sauce, I used two but I think it would have been better with just a bit more sauce
– 9 corn tortillas
– 2 boneless, skinless chicken breasts
– cumin, for seasoning
– chili powder, for seasoning
– 1/4 cup olive oil
– 1 large onion, diced
– 3 cups shredded cheddar/Monterey Jack cheese
– sour cream, cilantro, and diced tomatoes for garnishing


Preheat oven to 350F.

Trim your chicken breasts and sprinkle both sides with chili powder and cumin. Heat up a large skillet with oil and fry them on both sides, about 8 minutes per side or so until the juices run clear and they are cooked through. Shred the chicken and set it aside.
Heat your tortillas up in the microwave for about 30 seconds or so until they are soft and pliable. You don’t want them breaking on you while you’re trying to roll them up.
Add a bit more olive oil to the same skillet you cooked the chicken in and add the onions. SautƩ the onions until they are caramelized and have a nice brown color to them. Remove them to a plate and set aside.
Pour the cans of enchilada sauce into the same pan and heat the sauce up for a couple of minutes. Remove the sauce once it’s warm and now you can start the assembly!
Place about a cup or so of the enchilada sauce in the bottom of an 8×11-inch baking dish. I always line up everything I’m going to use to assemble my enchiladas in a line on my counter to make things easier. Start by dipping your corn tortilla into the enchilada sauce, coating both sides, then set it on a plate. Sprinkle some cheese down the center, followed by some chicken, and finally, some of the caramelized onions. Roll up tightly and place seam side down in your baking dish. Repeat with the rest of the tortillas.

Pour the remaining enchilada sauce over the top of your rolled up enchiladas, and top with the rest of the shredded cheese. Sprinkle some chili powder on the top for a bit of added flavor and some color.

Bake for 30 minutes in your preheated oven or until hot and bubbly. Let the enchiladas sit for about 10 minutes once you remove them from the oven so they can firm up a bit. Top them with sour cream, cilantro, and some diced tomatoes. I don’t know if I’ve divulged how much I ADORE cilantro, but I do, and it’s my absolute favorite herb ever!!! It’s absolutely amazing on these enchiladas!





















Easy Chicken Pot Pie

Hey Guys,
Here’s another recipe for chicken pot pie, I have a similar one on here but it’s a tad bit more involved. I’m usually not one to buy a lot of processed foods but I did take a few short cuts here. The other recipe I use is wonderful but it is quite time consuming with chopping up all the vegetables and making the crust. Absolutely delicious, but it’s a bit of work. This one uses a pre-made crust and a bag of frozen vegetables. Even with the “cheats” though it was still amazing! If you’re short on time, but still want to make a semi homemade pot pie, give this one a try! šŸ™‚

– one box of pre-made crusts, one box usually contains two crusts
– 1/3 cup butter
– 1/2 cup diced onion
– 1/3 cup all-purpose flour
– 1/2 tsp. salt
– 1/4 tsp. pepper
– 1 3/4 cups chicken broth
– 1/2 cup milk
– 2 cups frozen mixed vegetables
– 2 boneless, skinless chicken breasts, cooked and diced


Begin by rolling out one of your crusts and placing it in a 9-inch pie pan. Set aside for later.
Melt the butter in a large frying pan and add the onion. Cook for about 2 minutes, stirring frequently until tender. Stir in flour, salt and pepper until incorporated, the mixture will be quite thick. Carefully add the milk and the broth to the pan, it will hiss and bubble up so just be cautious. Keep stirring until the mixture is thickened. Next, stir in the frozen vegetables and the diced chicken. Remove from the heat, and pour into your crust lined pie pan.
Roll out your second crust and carefully place it on top of the pie. Crimp the edges of the two crusts together and trim off any excess. Slice some slits in the top crust to allow the steam to escape.
Bake for about 35 minutes, but check it after about 20. If your crust edges are starting to look too dark, just place some foil around the edges to prevent excess browning.
Remove from the oven and allow to cool about 5-10 minutes before serving.