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Chicken & Steak Enchiladas Recipe

Chicken & Steak Enchiladas

Let's be honest -- we all want good, affordable food for dinner, but if you're like me, you hate spending money on ingredients that will barely get used, go to waste, or take way to long to create into your meal.

I put together Steak & Chicken Enchiladas for tonight's dinner and was so so happy with not only the taste, but easy prep and no wasted ingredients!

- 1 white onion, cut in half, then sliced
- 1 steak plus 1 1/2 chicken breasts (Honestly, I used a single, leftover steak and the chicken breasts from the freezer) -- you can use shrimp, pork, or just mixed vegetables if you prefer)
- 1 packet taco seasoning
- 1/2 c water
- Non-stick cooking spray
- 8" flour tortillas (I used 7)
- 1 packet Green Chili Enchilada Sauce (I used Rick Bayliss', found at Target)
- 2 c shredded Mexican blend cheese
- Black Beans and Cilandro Lime Rice (Found in the Target refrigerated grocery section)

Slice and separate 1 onion's layers

Use non-stick cooking spray and, over medium heat, saute the steak and chicken on each side for 4 minutes until cooked through.

 Remove from heat, allow meat to rest for 5 minutes, then slice on the bias.

Just before the enchiladas were done in the oven, I heated up the rice and beans per package instructions.

Saute the onions for about 8-10 minutes in a little bit of olive oil over med-high heat. Sprinkle the taco seasoning over the onions, add the water, the add the meat, mixing everything together. Reduce heat to low for 3-4 minutes while the sauce thickens.

I toss the package of tortillas in the microwave for 15 seconds to make them easier to work with. Add 2 T cheese, and about 1/2 c meat mixture to each tortilla and roll up. 

Line up rolled tortillas open side down in an oven-safe dish that you've sprayed with non-stick spray.

Top with entire packet of enchilada sauce and remaining cheese.
If you want to make this ahead and freeze for later baking, stop here, cover tightly with foil, and freeze. You'll need to bake about 40-50 minutes at 400 degrees *until heated through* if you freeze this first.

Bake at 400 degrees for 10-12 minutes until cheese is melted and bubbly.


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