Easy Chicken Enchiladas: A Perfect Weeknight Dinner

For busy families, finding a dinner recipe that is both quick and satisfying can be a challenge. A recent preparation of chicken enchiladas, inspired by a celebrity cooking segment, offered a promising solution. The dish, adapted from an episode of Jennifer Garner's Pretend Cooking Show, was tested as a potential staple for weeknight meals.

The appeal of the recipe lay in its simplicity and time efficiency. Designed to be completed in under an hour, it promised a hearty meal without the complexity of traditional Mexican cuisine. The preparation process was straightforward, involving basic cooking techniques like poaching, sautéing, and baking.

Despite the name, the final product is more akin to a casserole than traditional rolled enchiladas. This format simplifies assembly and makes it an ideal dish for family-style dining. The following sections detail the ingredients, cooking steps, and the final verdict on this weeknight dinner option.

The foundation of the dish relies on a specific set of ingredients, though some flexibility was exercised during preparation. The core components included flour tortillas, boneless skinless chicken breasts, butter, a can of cream of chicken soup, green chiles, onion, celery, Monterey Jack cheese, and sour cream.

One of the first modifications involved the cheese. The original recipe called for 2 pounds of Monterey Jack, but following a recommendation to reduce the amount, the preparation used ½ pound each of Monterey Jack and pepper jack cheese. This adjustment provided a balanced flavor profile while cutting the total cheese volume in half.

Additional changes occurred during the vegetable prep. While the recipe specified 1 cup of diced onions, the available onion yielded 1 ½ cups, which was used in its entirety. Furthermore, while the recipe suggested sliced cheese for the topping, grated cheese was selected to ensure more even coverage over the casserole.

The cooking process began with poaching the chicken. Three chicken breasts were placed in a pot with cold water, salt, and pepper. The water was brought to a boil and then reduced to a simmer until the chicken reached an internal temperature of 165 degrees Fahrenheit, taking approximately 15 minutes to cook through.

While the chicken cooled, the vegetables were diced and the cheeses were grated. The onion and celery were sautéed in butter until the onion turned translucent. The shredded chicken was then added to the pan to warm through.

In a separate bowl, the sauce was created by combining cream of chicken soup, green chiles, and sour cream. Regarding the sour cream, the cook noted:

Garner said she doesn't use as much sour cream as the recipe calls for, but I really like sour cream, so I used the full amount.

The resulting mixture was a pale green color, which required trusting the process despite its initial appearance.

Assembly began by buttering a casserole dish and spreading a thin layer of the sauce across the bottom. The chicken and vegetable mixture was then used to fill flour tortillas. The tortillas were rolled and placed seam-side down in the dish.

Due to the size of the casserole dish, only nine tortillas were used instead of the twelve called for in the original recipe. The cook noted that the number of tortillas can vary between eight and ten depending on the dish size and filling generosity.

The final step before baking involved topping the rolled tortillas with the remaining sauce and a generous coating of the grated cheeses. The dish was placed in an oven preheated to 350 degrees Fahrenheit and baked for 30 minutes. The baking was complete when the cheese was bubbly and browned, signaling the dish was ready to serve.

The finished enchiladas were served alongside rice, beans, tortilla chips, and salsa, creating a complete and hearty meal. The family consensus was positive, with the dish being described as tasty and satisfying. Even the leftovers received praise; the cook's son found them delicious after being reheated in the microwave.

However, the portion size proved to be a significant factor. The cook stated:

I'll halve the recipe next time I make it.

This adjustment is likely due to the substantial nature of the casserole and the desire for more manageable portion sizes for a standard family dinner.

Overall, the recipe was deemed a success. It delivered on the promise of a quick, weeknight-friendly meal. The combination of simple ingredients and straightforward steps makes it a repeatable option for busy evenings, with the minor tweak of reducing the quantity being the primary change for future attempts.

This chicken enchilada casserole offers a practical and delicious solution for weeknight dinners. Its primary strength lies in its efficiency, taking less than an hour from start to finish. The ability to customize ingredients, such as swapping cheese types or adjusting vegetable quantities, adds to its versatility.

For those looking to replicate this meal, the most important consideration is portion control. While the recipe is filling, halving the ingredients may be necessary for smaller families or to avoid excessive leftovers. The use of grated cheese and the full amount of sour cream were key to achieving a rich, creamy texture.

Ultimately, this dish proves that a satisfying, home-cooked meal does not require hours in the kitchen. With a few simple ingredients and a standard casserole dish, a flavorful dinner is well within reach for any busy household.