Well, I finally made it out of the house last night. And I got dressed in something other than sweatpants for the first time in a week – I’m on my way back! I definitely feel better than I did a few days ago, but, thankfully, I’ve got a few more posts from blogging friends to share with you guys before I’m back and running like normal.
Farihah is a good friend of mine that I met a few years ago at a blogging conference. She’s hilarious and I’m so happy to have her here sharing this recipe today.
I’m Farihah, aka “Spiceaholic” and I blog over at Spice’s Bites. Thanks to Brandi for letting me post here today! In case you don’t know, she’s super awesome and I’m always happy to see her at food blogging conferences. :)
Like a lot of you, I work full-time and strive to find the right work/life balance. I like cooking but don’t always feel up to it after a long day at work. That’s where recipes like my Red Enchilada Chicken come into play. It’s easy enough that you can make it on a weeknight and easily have leftovers for the next day. And it’s good enough that you might want to make it again the next night!
Red Enchilada Chicken
1 lb. boneless, skinless chicken breasts
1 can red enchilada sauce
salt, black pepper, dried oregano to taste
1 cup shredded Mexican cheese
sliced green onions for garnish
1. Preheat oven to 350 degrees Fahrenheit. Take a 13 x 9 -inch glass baking dish and spray with cooking spray.
2. Pour half the enchilada sauce over bottom of pan, and spread evenly with a spoon. Sprinkle some salt, black pepper, and dried oregano on top.
3. Lay chicken breasts in pan. Repeat salt, black pepper, and dried oregano on top. Pour rest of enchilada sauce over chicken. Divide shredded cheese over each chicken breast. Garnish with sliced green onions if using.
4. Bake for about 30 minutes or until breasts are no longer pink in center.
You can serve this in so many ways — sliced over salad, cut into chunks for tacos or burritos, over rice, with a potato and veggies, as a sandwich, etc.