Chicken Enchiladas
Rolled tortillas filled with seasoned chicken, smothered in enchilada sauce, and baked under melted cheese for about $2.59 a serving. Shredded chicken tossed with onion, half the sauce, and a cup of cheese makes the filling, and the rest of the sauce and cheese go over the top so the whole dish comes out bubbling after 20 minutes. It is a good dinner for a crowd — the dish scales up easily — and a good use of leftover or rotisserie chicken. Serve with sour cream, and expect the pan to come back empty.
45 min
4
$10.37
$2.59
Ingredients
Estimated Aldi prices for the amount this dinner uses, based on regular shelf prices and the current weekly ad.
Steps
- 1Preheat the oven to 375°F. Poach or bake the chicken until cooked through; shred.
- 2Toss the shredded chicken with the diced onion, half the enchilada sauce, and 1 cup of cheese.
- 3Spoon the filling into tortillas, roll up, and arrange seam-side down in a baking dish.
- 4Pour over the remaining sauce, top with the rest of the cheese, and bake 20 minutes until bubbly.
Tips & swaps
- Warm the tortillas for a few seconds so they roll without cracking.
- Add a drained can of black beans or corn to the filling to stretch it.
- Layer it lasagna-style instead of rolling if you are short on time.
- A squeeze of lime over the top before serving cuts the richness.
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Put Chicken Enchiladas into your week
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