I’ve mentioned about 7 million times that my mom is a really good cook.
I was lucky enough to grow up with a mom who cooked dinner every night–which I thought was totally normal, until several of my friends admitted that they lived on cereal and McDonald’s. Others would get all excited when their moms would serve Hamburger Helper or Spaghetti-O’s for dinner.
Those meals are okay and all, but they really clued me into the fact that domestic, cooking-from-scratch, kitchen-savvy mothers are no longer the norm.
And I think that’s kind of sad.
I can certainly go for a salty handful of fries every once-in-a-while (sometimes too many once-in-a-whiles), but home-cooked meals are in their own league. Once you’ve tried homemade mashed potatoes or fresh-baked cookies, the kinds that come out of a box or from freezer-to-microwave just aren’t as appealing anymore.
I think it’s unfortunate that, today, so many people don’t even know how to cook from a box. Sure, some things are tough to master in the kitchen–macarons or croissants, anyone? But I think a lot of people just get intimidated, and they fail to realize that cooking is pretty easy if you just give it a try. Practice makes perfect!
Lucky for me, I got lots of practice helping my mom cook as a kid, and she had the same experience with her mom. She’s perfected a lot of recipes over the years, and this fabulous recipe is one such specialty.
It’s my FAVORITE meal of hers.
Although we are Scandinavian through and through, my entire family loves Mexican food, and these creamy green enchiladas are packed with cilantro and covered in cheese.
This recipe can be simplified by using rotisserie or ready-cooked chicken, but it’s really not too difficult in the first place. Meat, tortillas, cheese, green sauce, sour cream, and cilantro.
Slow-cooked chicken also tastes great in this recipe, or you can grill your chicken and add a fajita-style twist!
The only thing that’s an absolute MUST is the fresh cilantro. FRESH. Not anything that comes out of your spice rack, please! I’m all about substitutions, but fresh cilantro is one ingredient that just can’t be substituted. It’s not the same! Nothing compares to fresh cilantro…even if that means a trip to the grocery store.
If you’re new at this cooking thing, I challenge you to start small and make a homemade dinner once this week. Even if you think these enchiladas are too complicated, try them using ready-made chicken! Or just make a cheese quesadilla on your stove! (Hint: 2 tortillas, a handful of shredded cheese, and one skillet over medium heat.) Either option probably beats another night of Cheerios and milk…
I’m thankful to have a mom who cooks (really, really well), and I believe anyone can learn to cook.
You got this!
- 1 lb. boneless, skinless chicken breasts
- 2 1/2 cups shredded Colby Jack cheese, DIVIDED
- 1/2 cup light sour cream
- 1/2 cup fresh cilantro, diced
- 1/2 tsp. cumin
- 10 small flour tortillas (8-inch ones work well)
- 1 10-oz. can green enchilada sauce
- Additional sour cream and cilantro for serving, if desired
- Preheat oven to 350 degrees.
- Place chicken in an 8x8-inch baking dish and bake in preheated oven for 30 minutes or until juices run clear. Remove from oven and let cool a few minutes. Be sure to leave the oven on--you'll use it again for the enchiladas.
- While the chicken is cooling, combine 2 cups cheese, sour cream, cilantro and cumin in a medium bowl.
- Using two forks, shred cooked chicken into bite-sized pieces by pulling meat apart in opposite directions. Add chicken to cheese mixture and blend well to make the filling.
- Spray a 9x13 baking dish with nonstick cooking spray.
- Divide filling among tortillas, placing a generous spoonful into each one. Roll enchiladas and place seam-side down in prepared baking dish. Evenly pour enchilada sauce over rolled tortillas. Sprinkle with remaining 1/2 cup cheese.
- Bake enchiladas in preheated 350-degree oven for about 35 minutes, or until cheese is melted and edges begin to brown.
- Remove from oven and garnish with extra sour cream and cilantro, if desired.
These are pretty healthy, but you can make them even healthier by using whole-wheat tortillas.
Serve your enchiladas with extra cilantro and sour cream or your favorite salsa.
Mix things up with the cheese! You can use a Mexican blend, plain old cheddar, or whatever you have in your refrigerator.