Nacho Momma’s Enchilada’s!

Scene – It’s a Saturday night and your house is filled with teenagers. Some are big. Some are small. All are known to eat a mom out of house and home.  Asking a teenager if they are hungry is like asking them if they want money $$! Hello….always!

In comes Chicken Enchilada Casserole to save the night! Super easy and bonus I have a recipe for the leftovers, if there are any?? See “Leftover Enchilada Taco’s” this Sunday morning. This recipe taste great with Organic Chicken or firm Tofu. Your choice! Sure to impress and crown you the “Domestic Diva Senorita“. Olay!

Vignette Editor:


1lb  Boneless skinless organic chicken breast (diced)

1 small organic white onion

1 small, chopped organic jalapeno (garnishment)

1/8 cup fresh chopped Cilantro (garnishment)

1 8 oz can of diced Mexican flavored canned tomatoes or

3 cups of your favorite organic homemade salsa ; )

1 1/2 tsp Cumin

1/4 tsp Black pepper

1 tsp Himalayan Sea salt

1 packet taco organic seasoning mix

1 1/2 Pepper jack or Mexican cheese


Step 1 – In a medium skillet on medium heat cook the diced chicken

When the chicken is about half way done, add white onion, salsa, cumin, salt, pepper and taco seasoning mix.

Step 2 – Preheat oven to 375 degrees F. Meanwhile prepare an  8″ X 11″ baking dish with your choice of non-stick olive oil or butter.

Step 3 – Once the chicken is cooked, place into the baking dish and top with cheese.

Cook until cheese is melted. Once out of oven, let settle before garnishing with Cilantro and Jalapenos.

You can thank me later! lol I hope you enjoy it as much as we do!

  • Carrie

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