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Cooking homemade meals for my family has always been important to me. I love the way home cooked meals taste, and appreciate that I can control the ingredients that go into the meals, so I can make them more nutritious. The caveat to that is homemade meals tend to be more time consuming, which can be a challenge for any family!
I am a working mom, with two little kids, so I know how hard making dinner after work can be. I have learned a few tips to help me create home-cooked meals, in a short amount of time and effort, so that I can spend more time with my family, without sacrificing the quality of our meals.
This week, I was craving chicken enchiladas, so I decided to make them easy! There were a few steps I took to create tasty and satisfying enchiladas with only 7 minutes of hands-on cooking, and 30 minutes in the oven. Here’s what I did (full recipe below):
Enchilada Foil Packets
- I made the chicken enchiladas into individual enchilada foil packets. This makes clean-up a breeze and is super convenient!
- I picked up Tyson® Individually Frozen Thin Sliced Boneless Skinless Chicken Breasts from Walmart, because they can be used frozen! They are thin-sliced, so I don’t have to waste any time thawing. Each chicken breast has 21 grams of protein, and they have freshness sealed in. For convenience, they are individually frozen, so I can choose how many servings I want to cook at one time. Tyson’s chickens are from the USA, are all natural and the chickens are raised with no added hormones or steroids.
- I used red chile powder to create a delicious and authentic enchilada sauce from scratch in only 5 minutes.
This is such a warm and comforting meal, and is mild enough for most children and picky eaters. I love that it is so simple to make, yet tastes like you put a great deal of effort and time into the meal!
- 2 tbsp. Butter
- 2 garlic cloves, chopped
- 2 tsp red chili powder
- 1 cup chicken broth
- 2 tbsp. tomato paste
- salt and pepper to taste
- 2 Tyson® Individually Frozen Thin Sliced Boneless Skinless Chicken Breast
- 4 corn tortillas
- 1 cup shredded cheese
- Desired toppings (sour cream, cilantro, lettuce, tomatoes, avocados)
- Preheat oven to 425 degrees.
- In a small saucepan, melt butter over medium-high heat. Add in garlic and saute for 1 minute, or until fragrant. Add in red chili, stirring well, then slowly pour in chicken broth, whisking constantly. Once broth is fully incorporated, add in tomato paste, stir well and simmer for 5 minutes. Remove from heat.
- Layer two sheets of foil, and place a thin chicken breast in the center. Pour 1/2 cup of enchilada sauce on top, and wrap sides of foil around the chicken to completely cover it. Bake in preheated oven for 20 - 25 minutes, or until internal temperature has reached 165 degrees F.
- Remove cooked chicken from the oven, and shred with two forks. Layer a fourth of the chicken onto a corn tortilla, and top with shredded cheese and other desired toppings. Repeat for remaining tortillas.
I recently moved to a new city, and have a Walmart only a couple blocks from me! They have a wonderful produce section, and I am able to pick up all of my groceries and household supplies for a great deal. I grabbed all of the ingredients for this dish from Walmart!
What are your favorite quick dinner chicken recipes? Share them in the comments below!
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