share

Dinner’s Ready:
Kimberly Morgan’s Easy Chicken Enchiladas

by
ESP-dinner-ready-family

“My family’s absolute favorite recipe would have to be my Easy Chicken Enchiladas,” said Kimberly Morgan, a stay-at-home mom who loves a good challenge in the kitchen. “It is the one meal that everyone seems to enjoy and that I know will be consumed without any fussing or bribing or need for an after-dinner snack. It is also one of my favorites because it involves so little prep time and can be easily altered to fit many dietary needs.”

Kimberly and her husband Michael truly value quality time together as a family. They believe not just eating dinner, but also preparing dinner, as a family is one of the most important aspects of this day.

“I love making these enchiladas because we usually incorporate a little bit of a fiesta theme at dinnertime and nibble on chips and queso. If we are feeling fancy, we will throw in some guava nectar or virgin margaritas,” she said. “I always let everyone participate in the prep, even if it is something as simple as adding garnish or setting the table. Festive background music is also a plus!”

Kimberly and Michael are proud parents to five children. Their oldest recently graduated from Baylor University, the second to oldest is heading to the University of Hawaii in the fall and, at home, they still have six-year-old triplets. The triplets keep them very busy, and between homework, extra-curricular activities and enjoying the outdoors as a family, these enchiladas Kimberly shared seem to be in a regular dinnertime rotation for the Morgans.

“Although I worked for years as a high school Spanish teacher, I am now embracing life as a stay-at-home mom and enjoying all aspects of living back on the coast,” Kimberly said. Her husband works in the medical device field and after spending five years in Hoover, AL, they were all very excited to relocate back to the coast near family!

As summer comes to a close and we all begin preparing to head back into a new school year, Kimberly hopes that her Easy Chicken Enchilada recipe will become a fast family favorite for all.

“It is filling and comforting and one of our back-to-school favs,” she said. “I always serve these enchiladas with a side of yellow rice and a spoon full of black beans. And because we must always have something green on our plate, I add sliced avocados and sprinkle of cilantro. ¡Buen provecho!”

Easy Chicken Enchiladas

Ingredients

  • Boneless skinless chicken strips
  • Package of flour tortillas
  • One Can of Old El Paso Red Enchilada sauce
  • Can of green chiles (mild)
  • 1 yellow onion
  • Packet of taco seasoning (mild)
  • 2 tbsp olive oil
  • Gordo’s cheese dip (mild)
  • Green onions

Directions

1. Start by boiling the chicken. Add enough water to cover the chicken by about an inch. Peel and slice onion in quarters and add to the boiling water. Boil until the chicken becomes soft and looks as if it is starting to tear apart (about 20 minutes).

2. Strain water from the pot leaving only the chicken and onions and a couple of tablespoons of remaining liquid. Add oil and taco seasoning and bring to a boil. Remove from heat. With a wooden spoon, mash chicken until it is shredded making sure it is mixed well with the sauce. Pour in can of chiles and two tablespoons of enchilada sauce and stir.

3. Heat tortillas in frying pan on high heat (about 30 seconds on each side). Spoon an even amount of chicken mixture into each tortilla and roll the tortillas, keeping the seams on the bottom.

4. In an 8×10 baking dish, pour enough enchilada sauce to lightly cover the bottom surface. Place rolled tortillas into the baking dish. Add remaining enchilada sauce and spread on desired amount of cheese.

5. Place in a preheated 350 degree oven for 25 minutes.

6. Garnish with green onions and sour cream, if desired, and watch your family enjoy to the very last bite!

* Rotisserie chicken is always a great substitute for boiled chicken and this recipe is also easily made gluten-free by substituting corn tortillas for the flour.


Gabriele has been married to her husband Daniel for 16 years. Together they have three incredible children – two boys, ages 15 and eight, and a sweet girl who joined the family last summer. She is a full time Pink Cadillac Sales Director for Mary Kay Cosmetics. When she isn’t spending time with family or building her business, she supports her husband who is the Lead Pastor and Planter of Forward Church in Foley.

Categories:

Gabriele has been married to her husband Daniel for 16 years. Together they have three incredible children - two boys, ages 15 and eight, and a sweet girl who joined the family last summer. She is a full time Pink Cadillac Sales Director for Mary Kay Cosmetics. When she isn’t spending time with family or building her business, she supports her husband who is the Lead Pastor and Planter of Forward Church in Foley.

Leave a Reply

Your email address will not be published. Required fields are marked *

Eastern Shore Parents
Close Cookmode