Let’s face it – sometimes I’m in a jam and don’t know what to make for dinner that KB and the kids will like that won’t take too much of my time. Especially on the days I have CG drill in Boston. Those days I either have to leave it up to KB or make something ahead of time that is easy to heat up so by the time I make it home it’s ready. Commuting to Boston isn’t all it’s cracked up to be. I’ve played around with my departure times from home and find that 0330 am is the sweet spot. If I leave my house at 0330 I don’t hit much (if any) traffic and make it to Boston in 2 hours. If I leave at 4, it could take up to 3 hours. And that’s why on CG drill days, I’m up at 0245 so I can leave by 0330. Getting in that early also enables me to leave at a decent hour, but I’ve decided it doesn’t matter what time I leave Boston, I will always run into traffic on I-93, since it seems that Boston drivers always like to cut across 4 lanes of traffic when there’s a freeway split. Hah.
Other things I detest about commuting? When you are in stop and go traffic and the sun is shining and the genius in front of you decides his windsheild is dirty and sprays cleaner back on your car. Which of course means you have to do your windsheild too. And it’s a chain reaction of sorts.
Anyways, back to the quick and easy dinners. The last time I had to drill, I decided NOT to leave it up to KB and I made these chicken enchiladas the night before so that he could just pop them in the oven by the time I got home. They took me all of 15 minutes to make and 25 minutes in the oven.
Start by sauteeing the onion in a few tablespoons of olive oil.
Add the chicken. I used chicken thighs, but you could use breasts or even rotisserie chicken if you wanted to make it even quicker.
Add garlic powder, salt, pepper, and cumin.
Cook until chicken is cooked through. Remove from pan.
In the same pan, pour two cans of mild green enchilada sauce and heat to a simmer.
Dip corn tortilla in sauce.
Roll up with chicken/onion filling and a sprinkle of cheese.
Continue rolling until all the filling is gone.
Pour the remaining sauce over the enchiladas.
Sprinkle with the remaining cheese.
Bake in a 375 degree oven for about 25 minutes.
2 lbs chicken thighs – chopped into bite sized pieces
1 medium onion
2 Tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon cumin
salt and pepper to taste
12 corn tortillas (white or yellow)
8 oz package pre-shredded mexican blend cheese
2 – 14 oz cans of mild green enchilada sauce
In a frying pan, sautee the onions in olive oil for about 3 minutes. Add chopped chicken, garlic powder, cumin, salt and pepper. Cook the chicken through and then remove from pan. Pour enchilada sauce into the same frying pan and heat to a simmer. Dip the corn tortillas in the sauce. Place a few tablespoons of the chicken mixture in the center of the tortilla, sprinkle with cheese and roll up and place in baking dish. Continue rolling tortillas until all the filling is gone. Then pour the remainder of the sauce over the baking dish and sprinkle with the remainder of the cheese. Bake in a 375 degree oven for about 25 minutes until hot and bubbly.
**This dish is also easy to make ahead and refrigerate or freeze until ready to use!