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Ok, last time I might have whined a bit about the difficulty of being organized about family dinners.   Today, I’d like to share with you my progress toward being superwoman (minus the flying and wearing a leotard) in the kitchen.

First, I made a list of my favorite dinners; those that are easy and fast.  Wow, it sounds like my dinners are trying to emulate Miley Cyrus.  For the record, my dinners do NOT condone twerking or wearing your underwear in public.   Maybe I should describe them as simple and quickly prepared.

I came up with about 25 dinners – surprised that the list was that long – and keep this list posted next to my planner for inspiration.

Winner Dinners!

Now, I’d like to share one dinner win for this week!   One of my favorite all time best ever dinners is chicken enchiladas.  It started out as a Rachel Ray 30 minute meal recipe that has morphed into an Emily recipe.  The first step is to make crockpot shredded chicken which I learned from my amazing friend Ashley:

TX Shred Chicken

This chicken is great for tacos and enchiladas.  Freezes well.  Here’s a copy of my Enchilada Recipe.

  chkn enchiladas

Preheat oven to 350 F.  Set out a 9 x 13 casserole dish.  Mix together shredded chicken, vegetable puree and sour cream (if using).

Chicken mixture - I add veggie puree to up the nutrition.  So far, my husband hasn't noticed. :)
Chicken mixture – I add veggie puree to up the nutrition. So far, my husband hasn’t noticed.

Take a tortilla and add about 2 Tbsp of chicken mixture to a tortilla.  Roll into a tube and lay in casserole dish seam side down.  Repeat until dish is snuggly full of tortilla wrapped chicken and all the chicken mixture has been used.

Snug as bugs in a rug.  Or chicken in a tortilla.  :)
Snug as bugs in a rug. Or chicken in a tortilla.

Mix together the can of tomato sauce with the spices.  Pour over the tortillas.

Lookin' purty as a Texas deb
Lookin’ purty as a Texas deb

Top with cheese.

Even better with cheese - purty as Miss Texas in evening wear
Even better with cheese – as purty as Miss Texas in evening wear ;)

At this point, you can cover it and put it in the fridge till you’re closer to dinner time.

Put in the middle of the oven at 350 F for 30 minutes or until the sauce is bubbling and the cheese starts to brown. (NB – if you use the shredded chicken straight out of the crockpot so that it is warm, then you can decrease cook time.  Heat the sauce in the microwave for a couple of minutes before pouring over tortillas.  Broil for ~5 minutes and you are done!)


Let’s eat y’all!

I hope you enjoy this recipe and that it can help you decide “What’s for dinner?”   Ta-ta for now!

Emily sig

What were your winner dinners recently?  We’d love to hear all about them!

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11 Comments on Recipe: Texas Style Chicken Enchiladas

  1. Just made the first card and I have to say that I was very disappointed. I left the whole limes in the slow cooker as said and that was a huge mistake. The chicken came out soooo bitter that I dont know what to do to save it. Next time I will just use the juice and ZEST. I recommend you correct your recipe. It tastes like poison if you put the whole citrus in.

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