This shop featuring my recipe for cheesy chicken enchiladas has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ScrubMyWay #TeamSponge #CollectiveBias
We have an agreement in my house. This actually made it into discussions before we got married. Some people talk about jobs or where they’re going to live or how many kids they’ll have (don’t worry, we did that, too), but we talked about dishes. Here’s the issue. I love to cook. It’s part of the reason I have a food blog with all sorts of fun recipes, but I hate doing dishes.
I hate doing dishes so much that my first apartment ever was tiny and cramped and had no laundry facilities. In fact, it didn’t have a bedroom, but it did have a dishwasher. I refused to compromise. As I got older, I realized that some dishes need to be washed by hand, and I hated doing it. My husband, on the other hand, lived off frozen pizzas and takeout before he met me, so cooking isn’t exactly his bag. Our agreement? I cook – and shop and prep and clean up the kitchen afterwards – and he does all the dishes. The days he comes home and both sides of our sink are filled with dirty dishes to wash by hand? They aren’t his favorite, but the food he enjoys makes up for that.
We are totally Team Sponge. Scotch-Brite® Brand has a sweepstakes open where you can share whether you’re Team Sponge or Team Dish Cloth and enter for a chance to win $20,000 towards a kitchen makeover. Can you imagine the dreams I have about a kitchen remodel in my house? Team Sponge all the way!
Needless to say, we go through a lot of sponges in our house. We’re totally team sponge, and different sponges have different uses. Anytime I use something that may get scratched, the Scotch-Brite® Non-Scratch Scrub Sponges get pulled into use. These blue sponges (yay color coordination so no one makes a mistake!) clean perfectly without scratching. They clean the non-stick cookware I occasionally use, and they’re great for countertops and my stovetop. I even use this type to clean windows and my shower tile.
On the other hand, I tend to get a lot of stuck on messes. These cheesy chicken enchiladas? My poor husband. He had the pot from the homemade enchilada sauce, the food processor from shredding the cheese, the bowl from mixing together the filling, and the pan from the chicken enchiladas. All those get washed by hand. The stuck on mess from the chicken enchiladas? Oops. Good thing they taste fabulous!
The Scotch-Brite® Heavy Duty Scrub Sponge takes care of all the tough messes like these with no issues. The remove baked on messes 50% faster than other competitive sponges. I’m pretty sure this green sponge is my husband’s favorite. He uses it on all our pots and pans, and he even takes these sponges outside to clean in the garage and on the patio with our outdoor furniture. Regardless of the mess, Scotch-Brite® Brand has a perfect tool to clean throughout our house. I’m all about finding ways to clean quicker and more easily!
With all that sponge use – I have a lot of baked on messes, as these “cheater” chicken enchiladas are a family favorite, we replace our sponges regularly. Fortunately, I can pick up a 9-pack at Walmart for just $7.97 for either Scotch-Brite Heavy Duty Scrub Sponge or the Scotch-Brite Non-Scratch Scrub Sponge.
Thankfully, you can often find an Ibotta offer that allows you to save on an already great deal!
Of course we opened a new pack of sponges for these cheesy chicken enchiladas. My family loves them because they’re full of flavor from the homemade enchilada sauce plus the tasty chicken and melted cheesy goodness. This is my “cheater” chicken enchilada recipe, and I love that it comes together so quickly. Even when I choose to make homemade enchilada sauce instead of using a can, I make this dinner in just over half an hour start to finish.
How? I use flour tortillas, which makes things much simpler. I started using them because I simply don’t like corn tortillas as much, but then I realized how much effort I saved. With corn tortillas, you have to fry them lightly in oil and dip them into the enchilada sauce to ensure they roll without breaking. Flour tortillas? The roll straight from the package.
I use leftover chicken for the filling. Whenever I make another chicken dish, I always prep extra chicken, knowing I’ll use it later in the week. This time, I picked up a rotisserie chicken and chopped the leftovers from our fresh chicken dinner the night before. Bonus? I used the chicken carcass to make homemade chicken stock that I used in my enchilada sauce.
Homemade Enchilada Sauce for Chicken Enchiladas
I make my own enchilada sauce. It’s quick, easy, and I know exactly what’s in it. I control the heat, which my son appreciates, and it costs less than buying it.
In a heavy saucepan over medium heat, add 2 tablespoons oil and two tablespoons flour. Whisk to combine. Add 1/2 teaspoon each of cumin, chili powder, garlic powder, sugar, and salt. Whisk again and let cook for 1-2 minutes while you measure out 3 ounces tomato paste (half a small can). Quick tip: sugar eliminates any bitterness you taste in chili powder.
Add the tomato paste, then slowly whisk in two cups of chicken stock. Whisk constantly while you add the stock to ensure you have a smooth sauce. Once your sauce starts to bubble, turn the heat to simmer and let it cook while you prep your enchiladas.
Once it’s simmered for at least eight to ten minutes, do a taste test and add more chili powder or salt as needed. Make sure to blow on your testing spoon first to ensure you don’t burn yourself. It’s truly that easy!
How to Make Cheesy Chicken Enchiladas
Preheat your oven to 425 degrees.
Chop or shred (your choice!) your chicken. Add it to a bowl with 1/2 cup shredded cheese (reserve the rest to top your dish) and 1/4 cup enchilada sauce to hold it together. Stir to combine.
Lay a tortilla on a flat surface and spoon approximately 1/3 to 1/2 cup of mixture in a line near the center of the tortilla. Fold one side over the center line of filling, then roll. Place seam side down in a 9×13 glass baking dish.
Repeat with the remaining seven tortillas. Use your Scotch-Brite Non-Scratch Scrub Sponge to clean up any mess on your counter or stovetop!
Pour your enchilada sauce over the tops of the chicken enchiladas. Use a spatula to gently press any exposed tortilla ends into the sauce to cover them to ensure they don’t get hard and crusty.
Spread the cheddar cheese over the top of the chicken enchiladas.
Bake in your 425 degree oven for 10 minutes, until you see the cheese melted and sauce bubbling. Let sit for one to two minutes, then serve immediately.
Have you ever made your own cheesy chicken enchiladas?
Check out the Scotch-Brite™ Brand campaign site for more recipes and tutorials!
- 4 cups cooked chicken, shredded or chopped
- 1 1/2 c shredded cheddar cheese, divided
- 2 c enchilada sauce
- 8 tortillas
- Preheat oven to 425 degrees.
- Chop or shred cooked chicken. Add it to a bowl with 1/2 cup shredded cheese (reserve the rest to top your dish) and 1/4 cup enchilada sauce to hold it together. Stir to combine.
- Lay a tortilla on a flat surface and spoon approximately 1/3 cup of mixture in a line near the center of the tortilla. Fold one side over the center line of filling, then roll. Place seam side down in a 9x13 glass baking dish. Repeat with the remaining seven tortillas.
- Pour enchilada sauce over the tops of the chicken enchiladas. Use a spatula to gently press any exposed tortilla ends into the sauce. Spread the cheddar cheese over the top of the chicken enchiladas.
- Bake in 425 degree oven for 10 minutes, until you see the cheese melted and sauce bubbling. Let sit for one to two minutes, then serve immediately.