Mexicajun Enchiladas
Try this Mexicajun Enchiladas recipe, or contribute your own.
Try this Mexicajun Enchiladas recipe, or contribute your own.
- 1 can cream of chicken soup
- 2 t olive oil
- 1 can rotel tomatoes
- 1/2 cup onion diced
- 2 cloves garlic finely diced
- 1 can green chilies
- 1 can sliced black olives
- 11/2 lbs chicken tenderloins or a combination of boneless thighs and breasts
- 2 t mexicajun seasoning + extra
- 1/3 cup bell pepper diced
- 2 can enchilada sauce
- 10 corn tortillas or flour tortillas
- 5 green onions sliced/chopped
- 1 can black beans rinsed and drained, you can skip this if you like…my family likes black beans, i would use pintos
- 3-4 cups cheese whatever kind you like!
- Carbohydrate 1050.0948028297 g
- Cholesterol 1073.81079435 mg
- Fat 499.939468297034 g
- Fiber 153.940217534242 g
- Protein 478.076675671109 g
- Saturated Fat 102.715705912571 g
- Serving Size 1 1 Recipe (8807g)
- Sodium 19271.0108509812 mg
- Sugar 896.154585295459 g
- Trans Fat 79.5491606769616 g
- Calories 10482 calories
Step-by-step
- Rinse chicken and pat dry with a paper towel.
- Cover liberally with MexiCajun seasoning. (Place in refrigerator overnight if possible!)
- Heat olive oil in cast iron skillet.
- Add chicken, onion, bell pepper, and garlic.
- Cook until chicken is cooked completely.
- Drain if necessary and set aside.
- Next combine enchilada sauce, Rotel tomatoes, cream of chicken soup, and season to taste with MexiCajun Seasoning.
- Mix thoroughly.
- Assembly time!!!! (This gets MESSY…)
- Spray a casserole dish with nonstick spray.
- Spoon some of the sauce mixture into the dish to completely cover the bottom.
- Take one tortilla and dip into the sauce mixture and let excess drip off.
- Fill the tortilla with chicken, black beans, green chilies, green onions, black olives, and cheese.
- Roll the tortilla as tightly as possible and place seam side down in casserole dish.
- Continue until all of the mixture has been used up!
- Pour remaining sauce mixture over the top of the filled tortillas.
- Cover with remaining cheese…more cheese is more better!!!!!
- If you have any of the chilies, black olives, or green onions left you can sprinkle this on top to make it pretty. (It tastes better if it’s pretty!)
- At this point you can wrap it well and freeze/refrigerate it or go ahead and bake it in a 350 degree oven until it is all nice and bubbly.
Mexicajun Enchiladas: A Weeknight Family Favorite
Life as a working mom is a whirlwind of activity. Between school drop-offs, client meetings, and grocery shopping, finding time for anything beyond the bare minimum feels like a Herculean task. Dinner, that essential ritual that brings our family together, often takes a back seat to the daily grind. But I refuse to let dinner become a battleground of processed foods and takeout containers. I want my family to enjoy delicious, homemade meals, even if time is a precious commodity. That’s where recipes like my Mexicajun Enchiladas come in. This recipe is my secret weapon, a guaranteed crowd-pleaser that's surprisingly simple to make, even on the busiest of weeknights.
The beauty of this dish lies in its versatility. I can prep most of the ingredients ahead of time, saving precious minutes on hectic evenings. The chicken can be cooked and seasoned in the morning, and the sauce mixture can be assembled and refrigerated. When dinner time rolls around, all that's left is the assembly, a task that can easily be done with the help of my kids. It turns into a fun family activity, teaching them basic cooking skills and fostering a sense of accomplishment.
The flavor profile of these enchiladas is bold and unique. The MexiCajun seasoning blends the warmth of Mexican spices with the savory kick of Cajun flavors, creating a depth of taste that keeps everyone coming back for more. The combination of chicken, black beans, green chilies, and melted cheese is a symphony of textures and tastes. It is a meal that nourishes the body and satisfies the soul.
Beyond the Recipe: A Testament to Simplicity and Flavor
I've learned over the years that the most satisfying meals aren't always the most complicated ones. Sometimes, the simplest ingredients, when combined with the right technique and a dash of creativity, can create culinary magic. This recipe is a prime example of that philosophy. It's about embracing imperfection and making the most of what you have, both in terms of time and ingredients.
Adaptability is Key
I always adapt this recipe to what I have on hand. Sometimes I substitute different types of beans, or I'll add in extra vegetables like corn or zucchini. The cheese can be swapped out depending on our preferences, and the level of spiciness is easily adjustable. This recipe is a blank canvas, allowing me to be creative and resourceful in the kitchen, which is an important skill to have as a busy mom.
More Than Just a Meal
This dish is more than just a quick weeknight dinner. It's a source of comfort, a symbol of togetherness, and a reminder that even amidst the chaos of modern life, we can still create meaningful moments around the dinner table. These enchiladas are a love letter to my family, a testament to the power of simple pleasures and a celebration of togetherness.
Serving Suggestions:
Serve these enchiladas with a side of Mexican rice and your favorite salad. A dollop of sour cream or guacamole on top adds extra flavor and richness.
Leftovers?
These enchiladas are even better the next day, making them ideal for meal prepping. They reheat beautifully in the microwave or oven.
So, the next time you're short on time but craving a flavorful, satisfying dinner, give my Mexicajun Enchiladas a try. It’s a recipe that will not only save your sanity but also delight your family.
