Everyone loves Taco Tuesday, however to switch it up I like to make enchiladas. Chicken enchiladas are a delicious combination of tacos and casserole that end up being a fun way to have dinner. Pair enchiladas with homemade refried beans, homemade enchilada sauce and use a homemade taco seasoning to keep the cost of this meal very low. Keep reading for each of these recipes.
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Published April 7, 2022
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Just a few recipes
Below are two recipes that I make in bulk once a month. These include Refried Beans and my Homemade Taco Seasoning. Making these two in bulk, from scratch, helps to save money on our familie’s food budget as we only have $170 budgeted weekly for groceries. Making food from scratch has been my go-to since roughly 2015. In addition to these two recipes, I also make corn tortillas, breads, bagels, Alfredo and can even do Liquid Laundry Detergent.
All in all, doing one of these small changes does not add up, but put them together for a long period of time and it does add up to quite a bit in savings. March 24 marked the 1-year anniversary for Tyler and myself being completely debt free (except the mortgage). No credit card payments, car payments, or debt of any other kind.
This may not seem to big, but if you look at our family of six living on one income, that is a pretty amazing thing to say! I have been a stay-at-home-mom since 2009 when our son Samuel was born, and we have only the income from my husband Tyler who works for a nation-wide construction company.
Little did we know, that on our honeymoon back in 2008, that those two would grow up to have four kids.
Homemade Refried Beans
Using a Crock-Pot, you too can make refried beans for a fraction of the cost to buy a can. This recipe makes 4-6 week’s worth of refried beans to use with taco night. All you need is a Crock-Pot, bag of dried pinto beans, 1 onion and garlic powder. Click the link below for my blog with directions to make refried beans.
Homemade Taco Seasoning
This is my recipe that makes a month’s worth of homemade taco seasoning. When mixed in an airtight container, this seasoning blend stays fresh for weeks and is amazing for tacos, enchiladas, enchilada sauce and to flavor meat.
For the fraction of the cost to buy packets at the store, and using seasonings in your spice cabinet, you can then make this delicious recipe at home. Click the link below for my blog on how to make it yourself.
Chicken Enchiladas Recipe
Ingredients
2 pounds chicken
1 10-pack flour tortillas
Guacamole
Tomatoes
Olives
Lettuce
Cheddar Cheese
Green Onions
Refried Beans
Sweet Peppers
Homemade Taco Seasoning
Directions for Chicken Enchiladas
1. Heat a saucepan to medium-high and then add 1 Tbsp oil and heat up..
2. Cook chicken until the edges are slightly white, then flip the chicken and cover the saucepan. Set a timer for 10-minutes, then turn off the heat but leave the saucepan on the hot burner. Once the timer goes off, take off the cover and use two forks to shred the chicken in the pan.
3. When the chicken is shredded, add 2 Tbsp Homemade Taco Seasoning and 1/4 cup water, then stir well to combine. Additionally, add the strained drippins from making enchilada sauce.
4. Turn the temperature of the taco seasoned chicken to low and then simmer for 15 minutes.
5. While the taco meat is simmering, prep all of the vegetables and toppings. Using a cutting board, slice the lettuce, slice the olives, slice the sweet peppers, cut the tomatoes, then set them aside in serving bowls.
6. Shred the cheddar cheese, transfer it to a bowl and then set aside.
7. Place the homemade refried beans in a microwavable safe bow, then warm them in the microwave.
8. In a saucepan, add 1 can of tomato sauce and 1 Tbsp Homemade Taco Seasoning, then cook until boiling and simmer. When slightly thickened, strain out the seasoning chunks with a strainer and keep the liquid in a bowl, then set aside. To the cooked chicken, you can then add the leftover strained ingredients from the enchilada sauce to add extra flavor.
9. Lay the tortillas, enchilada sauce, seasoned chicken and a 9 X 13 baking pan next to each other on the countertop to then prep the enchiladas.
10. Using a basting brush, brush enchilada sauce onto one tortilla and then place a spoonful of taco seasoned chicken onto the tortilla.
11. Roll the tortilla up and then place into the baking dish, seam side down.
12. Finish filling the tortillas, roll and then place all of the enchiladas into the baking dish. Then using a pastry brush, brush the top of the enchiladas with the sauce.
13. Finally sprinkle the tops with shredded cheese and bake at a 350-degree oven for 15 minutes or until the cheese is melted.
When done, remove the chicken enchiladas from the oven and serve with guacamole, rice, tomatoes, lettuce or any other ingredients you desire. Enjoy!
Recipe for Chicken Enchiladas
Chicken Enchiladas – How to make it with homemade Taco Seasoning
Equipment
- 9 X 13-inch bake dish
- Cutting board
- Large Saucepan
Ingredients
- 2 pounds Chicken
- 10 pack Tortillas
- Tomatoes
- Olives
- Lettuce
- Green Onions
- Sweet Peppers
- 2 cups Refried Beans
- 8 oz Cheddar Cheese shredded
- 3 Tbsp Homemade Taco Seasoning
- Guacamole
Instructions
- Heat a saucepan to medium-high and then add 1 Tbsp oil and heat up.
- Cook chicken until the edges are slightly white, then flip the chicken and cover the saucepan.
- Set a timer for 10-minutes, then turn off the heat but leave the saucepan on the hot burner.
- Once the timer goes off, take off the cover and use two forks to shred the chicken in the pan.
- When the chicken is shredded, add 2 Tbsp Homemade Taco Seasoning and 1/4 cup water, then stir well to combine.
- Turn the temperature of the taco seasoned chicken to low and then simmer for 15 minutes.
- While the taco meat is simmering, prep all of the vegetables and toppings. Slice the lettuce, slice the olives, slice the sweet peppers, cut the tomatoes, then set them aside in serving bowls.
- Shred the cheddar cheese, transfer it to a bowl and then set aside.
- Place the refried beans in a microwavable safe bow, then warm them in the microwave.
- In a saucepan, add 1 can of tomato sauce and 1 Tbsp Homemade Taco Seasoning, then cook until boiling and simmer then simmer for 5 minutes.
- When slightly thickened, strain out the seasoning chunks with a strainer and keep the liquid in a bowl, then set aside.
- To the cooked chicken, you can then add the leftover strained ingredients from the enchilada sauce to add extra flavor.
- Lay the tortillas, enchilada sauce, seasoned chicken and a 9 X 13 baking pan next to each other on the countertop to then prep the enchiladas.
- Using a basting brush, brush enchilada sauce onto one tortilla and then place a spoonful of taco seasoned chicken onto the tortilla.
- Roll the tortilla up and then place into the baking dish, seam side down.
- Finish filling the tortillas, roll and then place all of the enchiladas into the baking dish, basting the outsides of the enchiladas with the sauce and spread the tops with cheese.
Bake the Enchiladas
- Bake at a 350-degree oven for 15 minutes or until the cheese is melted.
- Finally, remove the chicken enchiladas from the oven and serve with guacamole, rice, tomatoes, lettuce or any other ingredients you desire. Enjoy!
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