Always, Katie: Easy Cheesy Chicken Enchiladas

Friday, March 4, 2016

Easy Cheesy Chicken Enchiladas

This is a sponsored post in collaboration with Influenster and Hormel.  I was given a sample of a product in exchange for my honest review.  All opinions are my own.

If there is one thing you need to know about my cooking style, it's that I LOVE convenience cooking! Love it.  A lot.  The easier, the better! So when Influenster sent me a coupon for their heat-and-eat taco meats, I was so excited!  Not that making your own taco meat is all that difficult... I did it from scratch for a while, and only started using packets when the babies came.  But even then, it takes a little while and I'm always glad to save a little time in the kitchen. :-)

When I was pregnant, I got intense cravings for chicken enchiladas in cheese sauce, and for some reason, those cravings are still.hanging.around.  Nine months postpartum.  Our closest Mexican restaurant is 15 minutes away, and it's a little bit of a production to go out to eat with the babies. Plus, I've been trying to cook more at home to save a little money now that I feel like I have my head above water now. :-)

So instead of getting the taco beef and making tacos or my favorite taco bake from GOODEness Gracious, I decided to buy Hormel's taco chicken and try to make some enchiladas that would satisfy my craving.  

And by George... I did it :-)

First, I preheated the oven to 350 degrees, and put three tablespoons of margarine into a 9x13. I popped that in the oven for 5ish minutes. Meanwhile, I threw the whole package of taco chicken (made with high quality dark meat!  I love dark meat!!) and a cup of mozzarella cheese into a bowl and mixed them up.  By then, it was time to pull the 9x13 out and tilt the pan to spread the melted margarine.  I divided the chicken and cheese mixture among six tortillas, rolled the tortillas, and arranged them in the 9x13, seams down.  I baked them for 15 minutes.  While they were baking, I whipped up some delicious queso using this recipe, but leaving out the green chilies because I'm a wimp ;-)  When the enchiladas were done baking, I plated them and spread the queso over them. Work fast, that queso will set up a lot once it's removed from the heat. I served them with frozen corn and Mexican rice, and was VERY pleased with the results!  

So here's the rundown again...

  • 3Tb margarine
  • 1 package Hormel taco chicken
  • 1C shredded mozzarella
  • 6 tortillas

  1. Preheat oven to 350 degrees.  Melt margarine in the oven in 9x13 pan.  Remove, tilt to spread melted margarine.  
  2. Mix chicken and mozzarella.  Divide mixture into six tortillas, arranging in the middle of the tortillas, then rolling tortillas around the mixture.  Place, seam down, in buttered pan.  
  3. Bake for 15 minutes.
  4. Prepare queso according to this recipe, and spread over baked enchiladas.


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