This is my family’s favorite enchilada recipe!
If you’re new to Wildtree, here’s the scoop: Wildtree products are all natural, certified organic, preservative-free, do not contain MSG, food dyes, fillers, or high fructose corn syrup and are 100% nut free.
The taco seasoning is another one of Wildtree’s versatile seasonings! The jar provides plenty of servings and the fact that it’s all natural and organic with nothing artificial whatsoever makes me feel good about serving it to my family. The flavor is mild which is great for little ones.
Here’s a bonus recipe. I’m going to show you my secret weapon for on-the-spot meals-in-minutes. I toss 3 pounds of chicken breasts into my crock pot, add 2 tablespoons of Wildtree’s taco seasoning, about 1/2 cup of diced chilis, and 1/2 cup of chicken broth. I then cook on low for 6 hours. The beauty of slow cooking is that it shreds itself when done.
You can also use the taco seasoning on ground beef, turkey, and steaks!
Once this chicken is complete, I’ll divide it up into 2 cup portions for the freezer to use in future stews, casseroles, tacos, or more enchiladas! Usually 3 lbs will yield three 2-cup portions.
Now that my chicken is ready to go, I get the ingredients ready:
- 2 cups of seasoned cooked shredded or diced chicken (If you’re not using pre-seasoned chicken, simply add 2 tablespoons of seasoning to the skillet.)
- 3/4 cup of milk (can also use unsweetened almond milk. I don’t recommend rice milk for this one.)
- 1 pack of flour tortillas
- 1 cup of cheese
- 8 ounces of sour cream
- 10 oz. can of rotel (or your own diced tomatoes and green chilis)
- picante sauce (optional)
First combine milk, sour cream, and rotel (plus extra seasoning, if you’d like). Let it simmer until well blended and add the cooked chicken. Continue to simmer for about 15 to 20 minutes. Stir occasionally.
Carefully scoop the filling (it will be HOT) onto the tortillas and roll up, placing seam down into a 9 x 13 baking pan. Continue until all tortillas are used.
Afterwards I like to pour any leftover filling/sauce over the top of the enchiladas, however, this last time I didn’t have enough, so I poured picante sauce over it instead. It still worked!
Top with cheese and bake at 350 for about 30 minutes.
Sharing with Faithful Fridays, Raising Mighty Arrows, Graced Simplicity, Jill’s Home Remedies, Walking Redeemed, Deep Roots at Home, Raising Homemakers, A Wise Woman Builds Her Home, Cornerstone Confessions, Far Above Rubies, Growing Home, Home to 4 Kiddos, Mamal Diane, and Time Warp Wife
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