One Pot Chicken Enchilada

This was dinner last night.  I was in the frame of mind for Mexican, but was not sure how to go about making something that would be quick and not take a mountain of shopping to put together. I knew I had removed two packages of chicken tenders that morning to thaw and would just need to come up with a few toss together items to complete my Mexican concoction.


What I ended up with was;

A bag of tortillas (lime flavored) and a bag of scoops

Enchilada sauce

Green onion chopped (I actually use scissors to cut it over the food rather than chopping it.)

Cheese (Mexican shredded)

Creamed corn one 14oz can

Mexican rice one bag microwavable

Chicken (two packages tenders)

Can of chopped tomatoes’ (I used garlic and onion flavored)

First place the chicken in a small pot of salted water to boil, the reason I boil them is it is quicker and easier to shred when they are finished.

Boiled chicken in salt water








While it is boiling, take a large pot and throw the lime tortilla chips in and crush a bit. (Any flavor would do)

Chips slightly crushed (they will crush more after all is mixed together)








Remove the chicken from the water and shred with two forks.

Shred the chicken with two forks while stil hot.








Place the chicken, Enchilada sauce, creamed corn, tomatoes’ and prepared rice into the large pot with the chips and on med high heat mix.

The chips will mix nicely with the ingrediants

I added the cheese once heated through and some extra chips, the scoops to be exact, to keep some of the crunch. Served with some cheese and Green onion on top!




Bon Appétit


Enjoy your quick Mexican dinner (this served 5 with few left overs)


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