If you have read my blog or seen any of my tweets within the last month or so you know that I made Taco Pie again. Oh my I love it, and this last time with the flour tortillas, I really loved it. When I make it I cannot find the size of enchilada sauce I need so I end up with a lot of leftover sauce. The time before last, the unused sauce sat in my refrigerator until it went bad because I didn’t know what to do with it. This time I was determined to use it and thought I could use it with chicken like I do with other sauces.
This is just chicken baked in the left over enchilada sauce. It was very good. I can see this dish following Taco Pie every time now. I will be using up that extra enchilada sauce. YUM.
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Enchilada Chicken
~Four boneless skinless chicken breast
~Taco Seasoning (click for homemade recipe)
~20 ounces (or so) of Enchilada sauce
~about 2-3 cups shredded cheese (I used the 4 Cheese Mexican mix)
~Cilantro
~Rice (optional)
Place the chicken in a baking dish. Sprinkle half of the Taco Seasoning over the chicken. Let it set for an hour or two (in the refrigerator). Then flip over each piece and sprinkle the rest of seasoning over the chicken. Let it set for an hour or two (in the refrigerator).
Preheat your oven to 350°F. Pour the enchilada sauce over the chicken, sprinkle in some chopped cilantro, then top it with the shredded cheese. Bake. I baked this about 50 minutes . . . depending on the size of the chicken breasts . . . bake the chicken until thoroughly cooked.
Then serve over rice . . . or in tortillas, or on its own . . . topping it with chopped cilantro.
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Easy. Yummy. A great way for me to use the left over enchilada sauce. I know this is just a different take on both Italian Chicken and Chicken Salsa. Pouring sauces over chicken and baking, it is so easy and so many different types of sauces gives us such a variety of flavors!
What do you think? Don’t you love easy recipes?
Terre Pruitt's Blog 