Enchiladas are typically tortillas rolled up with whatever filling, topped with sauce, and cheese and then baked. In an effort to cut down on time, I developed what I like to call Inside-out Enchiladas. Basically, it’s cooking the filling (in this case, chicken) in the enchilada sauce and then serving like a taco. No baking.
First, cut up boneless, skinless chicken breasts into little bite size chunks. In addition to losing the baking element, cutting them up like this will also significantly cut down on time. Start sauteing diced onions in a bit of olive oil until they’re softened. Next add the chicken and jarred enchilada sauce (half a jar seemed to be perfect for one package of chicken) and cook through. Serve in tortillas with shredded cheese, green chilis, cilantro, scallions, and sour cream.
This dish has all the elements of enchiladas but takes way less time. I also think that when it’s prepared this way, without smothering in sauce, it might be a little healthier. It’s basically the taco version of enchiladas so consider this a nice little update to your weekly Taco Tuesday fiesta.
Call them inside out enchiladas, call them enchilada tacos, call them tacoladas. I don’t care. I call them yummers.