Tuesday night is usually Mexican food at our house. The most requested meal next to Fajitas is my Enchiladas Rancheros. This recipe is completely mine. Sneak in a few extra vegetable from my Quarantine Garden, and you have a delicious, healthy, all in one tortilla meal!
First, you need to make a batch of Enchilada Sauce; canned sauces will work in a pinch, but making it yourself helps control the calories. #eatlessmovemoreprayalot Preparation of pretty fresh vegetables is key to this recipe.
Tools:
- A Good, Sharp Chef’s Knife; the Coated Chef’s Knife is great too.
- Cutting Board or Cutting Mat
- Garlic Peeler and Slicer Set makes this job so easy
- A Huge 12″ Nonstick Stainless Steel Skillet
- Glass 9×13 Casserole Dish
- Food Chopper
- Wood and Silicone Spoon
Ingredients:
- 1 lb Chicken Tenders
- 1 batch Enchilada Sauce – about 2 1/2 cups
- 3 Cloves Garlic
- 1 Large White Onion
- 1/2 Bell Pepper (Red, Green, or combination)
- 1 medium or 2 small zucchini
- 8 6″ Flour Tortillas (or Corn if you prefer)
- 1/4 cup fresh chopped cilantro or 1 TBSP dry
- 2 tsp oregano
- 1 tsp thyme
- 1 Tbsp Chili Powder
- 1/2 tsp coriander
- 1/2 tsp cumin
- Salt & Pepper
- 2 cups Pepper Jack or Monterrey Jack Cheese
- 1/4 cup chopped green onions
Instructions:
- Brown Chicken tenders seasoned with spices, salt & pepper in 12″ skillet. Set aside and chop with food chopper after cooling for about 10 min.
- Meanwhile, brown small diced onion, bell pepper, cilantro, sliced garlic, & zucchini seasoned with Mexican spices and salt & pepper until zucchini is tender. It’s important to season at each step of this recipe.
- Return chicken to skillet, and add about 2/3 of the Enchilada Sauce and a 1/2 cup of cheese. Simmer for about 5 minutes and adjust salt & pepper. You can add some jalepenos for a little extra heat.
- Fill the shells evenly and set in a lightly greased casserole dish. Top with remaining sauce, cheese, and green onions.
- Bake at 350 deg until bubbly, about 25 min.
Please tag me @jennskitchenblog on Instagram or @JWRKitchen on Facebook if you make this dish. Use the #jennskitchenblog or #eatlessmovemoreprayalot so we can enjoy it with you!
