Alex Drummond’s Easy Green Chicken Enchiladas: A Weeknight Dinner Solution

Weeknight dinners don’t have to be complicated. Often, a simple plan-and the promise of melted cheese-is all you need.Alex Drummond, daughter of food personality Ree Drummond, shares a fast and easy green chicken enchilada recipe perfect for busy evenings and meal prepping. This recipe prioritizes convenience without sacrificing flavour, making it a family favorite.

What Makes This Recipe Stand out?

Alex Drummond’s enchiladas are praised for their simplicity and adaptability. The recipe utilizes readily available ingredients, like rotisserie chicken, and requires minimal effort, making it ideal for those with limited time. The adaptability to adjust the recipe to your liking – it’s “fine if this isn’t perfect,” according to Drummond – adds to it’s appeal.

Ingredients You’ll Need

• Rotisserie chicken breasts
• 1/2 white onion, diced
• 1 can (15 ounces) corn, rinsed and drained
• 2 cans (10 ounces each) green enchilada sauce
• White corn tortillas
• Shredded cheese (Monterey jack, cheddar, or a Mexican blend work well)
• Mexican crema (optional, but recommended as a substitute for sour cream)

How to Make Alex Drummond’s Green Chicken Enchiladas

1. Prepare the Chicken Mixture: Shred the meat from a rotisserie chicken. In a large bowl, combine the shredded chicken, diced onion, rinsed corn, and one can of green enchilada sauce. Mix well.
2. Assemble the Enchiladas: Warm the tortillas slightly to make them more pliable. Spoon a portion of the chicken mixture onto each tortilla, add a layer of shredded cheese, and roll it up tightly. Place the enchiladas seam-side down in a greased baking dish.
3. Sauce and Cheese: Pour the remaining can of green enchilada sauce evenly over the rolled enchiladas. Drizzle with Mexican crema, if desired.
4. Bake: Sprinkle generously with shredded cheese. Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Tips for Success

• Rotisserie Chicken Shortcut: Using a rotisserie chicken considerably reduces prep time.
• Tortilla Warmth: Gently warming the tortillas prevents them from cracking when rolled.A quick pass over an open flame or a few seconds in the microwave works well.
• Cheese Choice: Feel free to experiment with different types of cheese to find your favorite flavor combination.
• Make Ahead: Assemble the enchiladas ahead of time and store them, covered, in the refrigerator until ready to bake.

Serving Suggestions

Serve these enchiladas with your favorite Mexican-inspired sides,such as rice and beans,a fresh salad,or guacamole. A dollop of extra crema or a sprinkle of chopped cilantro adds a finishing touch.

Nutritional Details (Approximate, per serving)

Note: Nutritional information will vary based on specific ingredients and portion sizes.

• Calories: 350-450
• Protein: 25-30g
• fat: 15-20g
• Carbohydrates: 30-40g

frequently Asked Questions

• Can I use a different type of chicken? Yes, you can use cooked, shredded chicken breast or thighs rather of rotisserie chicken.
• Can I make this recipe spicier? Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken mixture.
• Can I freeze these enchiladas? Yes, assembled (unbaked) enchiladas can be frozen for up to 3 months. Thaw completely before baking.

Published: 2026/01/07 23:59:40