Enchiladas Two Ways – Chicken & Vegetarian

In our home, we all love to add our own spin to things! Everyone is different and I love to embrace those differences and offer a variety of fun ways to eat the same dish, whether it be different toppings, sides, or sauces!

This set of enchilada recipes will offer a shredded chicken and vegetarian variety.

**Disclaimer**

I am terrible with measurements! I will mostly give approximations. But have hope! My motto is when you’re using quality and delicious ingredients, its almost impossible to have the dish not turn out deliciously! Happy cooking!

Shredded Chicken n’ Cheese Enchiladas – Makes 6-8 Enchiladas

1 Rotisserie Chicken, Shredded

6-8 Soft Taco Sized Flour Tortillas

1 Bottle of Enchilada Sauce (I used the Trader Joe’s Sauce)

2-3 Cups (ish) Shredded Cheddar-Jack Cheese, plus more for on top

Topping Ideas: We did shredded lettuce, shredded cheese, chopped tomatoes, avocado, Mexican cotija cheese, sour cream, lime wedges, cilantro, and hot sauce

Instructions:

Preheat oven to 350 degrees.

Earlier in the day, to save time, I shredded the chicken. But you can do this now if you like. I shredded just the breasts but you can use the dark meat as well if you prefer. I saved the legs, wings, and thighs for another meal.

Shredded Chicken

Get a baking dish of your choice, I used 9×13. Put about 2/3 cup of sauce in the bottom of the tray. Take a tortilla, and using a basting brush I brushed sauce onto one side. Now, if you want to speed this up and don’t mind getting your hands dirty, go ahead and just lay the tortilla down in the sauce to make sure one side is coated. Once the one side is coated, I put shredded cheese and chicken inside, then rolled it up. Repeat this process until your pan is full of delicious enchiladas! At the end, add the remainder of the sauce over all the enchiladas and top with cheese. Bake in the oven for about 20 minutes, or until the sauce is bubbling and the cheese is melted.

Enchilada Prep

Here they are ready to go in the oven:

Enchiladas Ready for the Oven

The finished product with all the toppings:

Chicken Enchiladas with Red Sauce
Chicken Enchiladas with Red Sauce

Quinoa & Spinach Enchiladas with Cilantro, Lime, & Avocado Salsa Verde Sauce

1/2 Bag of Frozen Quinoa & Vegetables from Trader Joe’s **You can substitute this out for just regular cooked quinoa, follow instructions on the bag).

1/2 Jar of Cowboy Caviar from Trader Joe’s **It’s just a spicy black bean and corn salsa, you can omit or add regular corn, salsa, and/or black beans!**

6-8 Whole Wheat tortillas

1 Medium Onion, Caramelized

2-3 Cups Spinach

1 Tablespoon garlic powder

For the Salsa Verde Sauce: 

2 Jars of Trader Joe’s Salsa Verde

1.5 Cups Cilantro

Juice of One Lime

1/2 Avocado **Adds a lovely creamy texture to the sauce and thickens it**

Instructions:

Preheat oven to 350 degrees.

Chop and sauté onions until they are cooked to your liking and/or caramelized. Next, add the quinoa, garlic powder, and cowboy caviar.

Quinoa & Veggies Cooking

While this is cooking, I made the sauce! To your blender or food processor, add the salsa verde, cilantro, lime, and avocado.

Salsa Verde Sauce

At the very end, add the spinach to the sauté mixture in the pan. I only cook this briefly as it will all finish cooking in the oven.

Spinach added to Quinoa

Get a baking dish of your choice, I used 9×13. Put about 2/3 cup of sauce in the bottom of the tray.

Sauce going into tray

Take a tortilla, and using a basting brush I brushed sauce onto one side. Now, if you want to speed this up and don’t mind getting your hands dirty, go ahead and just lay the tortilla down in the sauce to make sure one side is coated. Once the one side is coated, I put quinoa and vegetable mixture, then rolled it up. Repeat this process until your pan is full of delicious enchiladas! At the end, add the remainder of the sauce over all the enchiladas and top with cheese.

Filling for Quinoa & Spinach Enchiladas

IMG_5605

Ready to go into the oven:

Enchiladas Two Ways

The finished product!

Quinoa & Spinach Enchiladas

Ideas and Things to Note:

We served these with black beans, but you could do refried beans, pinto beans, or Spanish rice! 

If you wanted to make the veggie enchiladas vegan and gluten free, you could use a vegan cheese and corn tortillas! Enchiladas are SO versatile and easy to make. 

This made a lot for the two of us but we are lovers of leftovers so I was happy to make two full trays! Hope you enjoy these recipes. If you give them a try, I’d love to hear how it went!

Blessings,

K