Foodie Friday: Chicken Enchiladas

Author: Lauren Ross

FF cover photo

Tonight is Halloween and we want to help you make a quick and delicious meal before the festivities begin! My Pinterest find for this week’s Foodie Friday is Chicken Enchiladas with a Mexican Kale Salad! The whole dish takes 30 minutes giving you plenty of time to prepare for the arrival of trick-or-treaters. Let us know your go-to Halloween dinner ideas by posting them on our Facebook or Twitter. Enjoy!

Chicken Enchiladas:

2 boneless, skinless chicken breasts ● 1 can enchilada sauce ● 1 cup cheddar cheese ● 1 cup Monterrey jack cheese ● tortillas ● cooking spray ●*Cilantro ●*Sour cream

Mexican Kale Salad:

3 cups of kale ● 1 cup black beans ● 1 cup corn ● ½ diced red onion ● 2 avocados ● 1 jalapeno minced and seeded ● your choice dressing

Main Dish: Preheat oven to 400◦ and line a 9 x 13 inch baking pan with aluminum foil.  Add ½ of the enchilada sauce and both chicken breasts into a deep skillet and place on medium/low. Continue to flip until chicken is no longer pink in the center. Take the chicken off and let cool, then shred. Spray your lined pan with cooking spray and roll your enchiladas adding a pinch of cheese and cilantro to your shredded chicken. Once you are done rolling your enchiladas, add remainder of sauce and coat with cheese and sprinkle cilantro. Bake for about 15 minutes. Garnish with remaining cilantro and sour cream.IMG_0411 (1)

Side Dish: Wash and strain kale. Mix beans, corn, diced onions, sliced avocados, kale, jalapeno, and your choice of dressing into bowl. Mix thoroughly!