My very first chicken recipe, wowza! Look how far we’ve come. If you read my post about my journey to eating meat again, you know that I’m in a place where very easy, “beginner” level chicken recipes are my jam. Don’t try to get technical with me! Soul-nourishing layers of punchy enchilada sauce, ooey gooey cheese, refried beans, veggies, and shredded chicken…that’s what I’m talking about. But make it easy! This recipe made introducing meat feel waaaaay more accessible. Truly anyone can successfully make it, no crazy carnivore experience necessary. You’ll find a dozen variations of this recipe on the internet but this is mine. It’s special to me because even thought it’s just a simple recipe, it’s been a gateway to finding my true self again.
Ingredients
If you’ve been itching to break lose but the thought of raw chicken gives you the heebie jeebies, I gotchu!
Chicken breast: Cook from raw chicken or use pre-cooked chicken, like rotisserie chicken. You’ll need about 1 ½ pounds or 3 cups shredded chicken. Enchilada sauce: It wouldn’t be enchilada sauce without it! Salsa: Choose whatever spice level you like. I love the combo of salsa and enchilada sauce for extra moisture. You could also sub more enchilada sauce. Cheese: Shredded cheddar, Monterey jack, colby jack…they’re all yummy. Yes, it’s ideal to grate a block of cheese for superior texture but I’m not gonna lie and said I did that. This is a time-saving recipe after all! Refried beans: A can of refried beans adds delish flavor and a fiber boost. You can omit them if you hate beans. Peppers and corn: Texture and veggie goodness. Bonus points if they’re fire-roasted! Chiles: An added layer of tang and flavor.
Behind the scenes of recipe testing
I’ve made this recipe approximately 97 times. Sometimes I use fresh veggies, sometimes I use no veggie. Sometimes I use pre-cooked chicken, sometimes not. On a mission to make a chicken enchilada casserole that could become a weeknight staple, I tested this a bunch of times and landed on this version. Here’s the why behind it all:
Let’s make it!
How to serve
I like serving this beaut with extra salsa and guacamole on the side. Tortilla chips are an added bonus for crunch! Top with half the cooked veggies, half the beans, half the chiles, half the chicken, and ½ cup cheese. Add half the salsa. Repeat with 4 more tortillas (8 halves), remaining veggies, beans, chiles and chicken, another ½ cup cheese. A bright green salad with pepitas on the side is divine to round out the meal.
Let me know in the comments if you make this one! I hope it can be an equally easy and delish meal you come back to time and time again.
**If you want to cook the chicken, use 1 ½ pounds chicken breast. I like to use the Instant Pot. Place 1 cup water in Instant Pot then insert trivet and place breasts on top. Season liberally with salt, garlic powder, and pepper. Cook on Manual for 10 minutes then quick release. Cool and shred!
