Shredded Chicken Enchiladas

We arrived home from a little winter break where we had the best time. Back to school and back to work means this mom is looking for a dinner that will be easy, semi healthy and satisfy my hungry crew in the winter temps. These chicken enchiladas are perfect for a warm, home cooked meal on a chilly night!

Most of you have probably made shredded chicken by now. I add 4 chicken breast to the instant pot and top with a mixture of 1 cup Picante sauce, 1 pkg taco seasoning and 1 cup chicken broth. I cook on the manual setting for 13 minutes with slow release and then shred the chicken using two forks. Typically the first night we may use the chicken on basic tacos with a few toppings or I may add to a salad but there is always plenty leftover. I love using the remainder to make chicken enchiladas.

There are pretty much two types of enchilada eaters, those who love enchiladas made with flour tortillas and those who prefer corn. I grew up eating cheese enchiladas made with corn tortillas and that is my preference. They are just much lighter which means I can eat double! The issue with corn is they are harder to roll without breaking into pieces. The trick is to heat the tortilla in the slightest amount of oil briefly prior to stuffing and rolling.

I began stuffing the chicken mixture in the tortillas, rolling and adding side by side in a casserole dish.

I then pour a can of enchilada sauce over the top insuring all enchiladas are covered.

Once complete I add shredded cheddar cheese, cover and bake at 350 degrees for 20 minutes or until all is bubbly.

We add pico, avocado or sour cream to the top and dive in! I love these enchiladas!

If you are more of a cheese enchilada fan you can always use the same method with the corn tortillas but stuff with grated cheese and top with chili. These were my favorite growing up!

Do you have a favorite Mexican dish you love preparing at your house?