Chicken & Steak Enchiladas Recipe

Chicken & Steak Enchiladas

Let's be honest -- we all want good, affordable food for dinner, but if you're like me, you hate spending money on ingredients that will barely get used, go to waste, or take way to long to create into your meal.

I put together Steak & Chicken Enchiladas for tonight's dinner and was so so happy with not only the taste, but easy prep and no wasted ingredients!

Ingredients:
- 1 white onion, cut in half, then sliced
- 1 steak plus 1 1/2 chicken breasts (Honestly, I used a single, leftover steak and the chicken breasts from the freezer) -- you can use shrimp, pork, or just mixed vegetables if you prefer)
- 1 packet taco seasoning
- 1/2 c water
- Non-stick cooking spray
- 8" flour tortillas (I used 7)
- 1 packet Green Chili Enchilada Sauce (I used Rick Bayliss', found at Target)
- 2 c shredded Mexican blend cheese
- Black Beans and Cilandro Lime Rice (Found in the Target refrigerated grocery section)

Slice and separate 1 onion's layers

Use non-stick cooking spray and, over medium heat, saute the steak and chicken on each side for 4 minutes until cooked through.

Remove from heat, allow meat to rest for 5 minutes, then slice on the bias.

Just before the enchiladas were done in the oven, I heated up the rice and beans per package instructions.

Saute the onions for about 8-10 minutes in a little bit of olive oil over med-high heat. Sprinkle the taco seasoning over the onions, add the water, the add the meat, mixing everything together. Reduce heat to low for 3-4 minutes while the sauce thickens.

I toss the package of tortillas in the microwave for 15 seconds to make them easier to work with. Add 2 T cheese, and about 1/2 c meat mixture to each tortilla and roll up.

Line up rolled tortillas open side down in an oven-safe dish that you've sprayed with non-stick spray.

Top with entire packet of enchilada sauce and remaining cheese.

If you want to make this ahead and freeze for later baking, stop here, cover tightly with foil, and freeze. You'll need to bake about 40-50 minutes at 400 degrees *until heated through* if you freeze this first.

Bake at 400 degrees for 10-12 minutes until cheese is melted and bubbly.

Enjoy!

Comments

Instant Pot Spaghetti and Meat Sauce

Raise your hand if you LOVE washing dishes? Yes? Then this recipe isn't for you. Because dinner is done in one pot. Set it and forget it while you change into something more comfortable after a long day. Ingredients: 1 lb. ground beef 1/2 onion, diced 2 c broth or water 3 c (24 ounces) pasta sauce (marinara or tomato sauce recommended) 1 lb. any pasta (I used whole wheat high protein spaghetti) 2 T Italian Seasoning 1 t Onion Powder 1 t Garlic Powder 1/2 t salt 1/4 t black pepper Instructions: Set your pot to "Saute" and cook the ground beef, breaking up with a wooden spoon as it cooks. Add the onion to the ground beef and they will cook together. Once it is cooked through (about 4-5 min), do not drain out the fat. **If you prefer to use frozen meatballs, skip the above steps, start with the meatballs in the bottom of your pot, then go from here: Mix in all seasoning (Italian seasoning, onion powder, garlic powder, salt and pepper) Layer in ...

Instant Pot Chicken Marsala

Day two with my Crock-Pot Express (CPE), aka Instant Pot. Tonight, we are making Chicken Marsala, one of The Captain's favorites. Since I'm preparing to get back into the 21 Day Fix starting on January 15 (with the new 80 Day Obsession plan!), I'm going to enjoy the chicken and green beans only, while the rest of the family will have egg noodles with their chicken. I found a simple enough recipe on Pinterest that I'm going to adapt to work for our family's tastes a little bit better. Here is the plan: Ingredients: - 2 lbs chicken thighs, boneless, skinless - 1 T olive oil - 1/2 t garlic powder - 1/2 t salt - 1/4 t black pepper - 1/2 yellow onion, diced - 1 pint sliced baby Bella portobello mushrooms - 1 c Marsala wine - 1/4 c chicken stock or broth - 1 T minced garlic Instructions: - Set device to “Sauté” and add oil. Allow to heat for 1 minute. - Season chicken with salt, pepper, and garlic powder - Add chicken to pot and sear meat for 3 ...

Easy Guide: How to Address Envelopes for Wedding Invitations

So often I receive questions about how to address envelopes to guests with various professions and relationships. Here is a little quick reference guide I've put together for future use. To a Married Couple Mr. and Mrs. Albert Hampton A married couple with the same last name should be traditionally listed as Mr. and Mrs. followed by the male's first and last name. It is not incorrect to also list a married couple as "Mr. Albert and Mrs. Samantha Hampton". To a Married Couple That Use Different Last Names Mr. Ryan Paxton and Mrs. Marion Parker When space permits, list both members of the couple on the same line. Each should be recognized with their own salutation and last name. To an Unmarried Couple Living Together Mr. Hunter Allen and Ms. Anna Peterson List the male's name first and both names should be listed on the same line. To a Same-Sex Couple Ms. Salina Redding and Ms. Georgia Browning You can include either member of the couple'...

Sunday Southern Days

Search This Blog