Lunch Meat Enchiladas

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  • (3 Rating)
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A favorite weeknight meal is enchiladas, but creating a batch can be quite time consuming, especially when it involves creating the meat filling. One timesaving strategy is to utilize lunch meat instead of a slow-braised meat. Here is an easy recipe to try on your next busy weeknight.
    • Prep Time
    • Cook Time
    • Yield
    • Serves 4-6
    • Difficulty
    • Easy

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, minced
  • 1/2 teaspoon salt
  • 3 tablespoons chili powder, more or less depending on desired spice level
  • 3 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons sugar
  • 2 (8-ounce) cans tomato sauce
  • 1/2 cup water
  • Pepper, to taste
  • 3 cups (1.5 pounds) diced Land O'Frost Premium Oven Roasted Chicken Breast
  • 3 cups (12 ounces) sharp cheddar cheese, shredded
  • 1-2 (4-ounce) cans chopped green chilies, drained
  • 1/2 cup fresh cilantro, minced
  • Salt and pepper, to taste
  • 12 (6-inch) soft corn tortillas

Instructions

  1. Adjust an oven rack to the middle position, and preheat oven to 400 degrees. Spray a 9×13” baking dish with non-stick cooking spray, and set aside.
  2. Begin making the enchilada sauce by heating oil in a medium skillet over medium heat until shimmering.
  3. Add onion and salt, and cook until softened, about five minutes.
  4. Stir in the chili powder, garlic, cumin and sugar. Cook until fragrant, about fifteen seconds.
  5. Add tomato sauce and water, and bring to a simmer. Cook until slightly thickened, about five minutes.
  6. Season with salt and pepper to taste, then remove sauce from heat.
  7. In a medium bowl, combine meat, 2 cups cheddar cheese, 1/2 cup enchilada sauce, green chiles and cilantro.
  8. Season with salt and pepper to taste.
  9. Stack tortillas on a microwave-safe plate, cover with plastic wrap and microwave on high until warm and pliable, approximately 1 minute.
  10. Spread warm tortillas out on a clean counter.
  11. Place 1/3 cup of the filling mixture evenly down the center of each tortilla.
  12. Tightly roll the tortilla around the filling, and lay seam-side-down in the 9×13″ baking dish.
  13. Lightly spray the enchiladas with non-stick cooking spray.
  14. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly.
  15. Sprinkle remaining cup of cheese down the center of the enchiladas.
  16. Cover with foil, and bake until the enchiladas are heated through, 20-25 minutes.
  17. Remove foil, and continue to bake until browned, about five minutes.
  18. Serve with the remaining sauce in a ramekin, blue corn tortilla chips, brown rice and fresh fruit.

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Lunch Meat Enchiladas
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