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For weeknight meals, it is sometimes hard to beat enchiladas since it is easy to prepare. And on busy weekdays, it just might be the only course for you to take. The great thing about it is that you can put a lot of spin on it. The possibilities are endless especially if you are willing to experiment.

You can use chicken, beef, seafood, and vegetarian foods depending on what is available and depending on what you prefer on a particular day. For example, below is one simple enchilada that you might want to try out.

You would need the following:
1/2 lb ground chicken (could substitute beef or use cooked, shredded chicken)
1 tsp oil
1 small yellow squash, chopped
1 small onion, diced
1 small red bell pepper, chopped
1 cup shredded Monterrey jack cheese, divided
1 cup warm water
1/4 cup cilantro, chopped
1 15 oz can of fire-roasted tomatoes, salsa style (or one jar of fire-roasted salsa or enchilada sauce, if preferred)
1 batch of Amy’s Homemade Gluten-Free, Sugar-Free Taco Seasoning Mix (or a packet of taco seasoning mix)
1 cup shredded cheddar cheese, divided
8 corn tortillas

How to make this chicken enchilada:

Put your apron on this could get messy
Preheat your oven to 350F
Lightly grease the bottom of a 13×9 baking dish
Heat oil in a large skillet over medium-high heat
Add chicken and onion until thoroughly cooked with occasional stirring
Add the squash and bell peppers and cook for additional five minutes, stirring occasionally
While veggies are cooking in skillet, mix water and taco seasoning in a small bowl
Whisk until mixture is well combined
Add seasoning mixture to skillet and simmer until sauce thickens and most of liquid is absorbed
Remove from heat and mix in cilantro, 1/3 cup shredded Monterrey jack and 1/3 cup cheddar cheese
Stir to combine and set aside
Pour a 1/3 cup of tomatoes into baking pan to coat the bottom
Microwave tortillas on high for 30 seconds
This softens them and makes them more pliable
Spoon about 1/4 cup filling into each tortilla and fold over , then place into dish with seam side down
Top with remaining canned tomatoes (or salsa/sauce) and remaining cheese
Bake uncovered in preheated oven for 15 minutes or until cheese melts
Garnish with toppings then serve

So there you go, a quick and easy way to fill up your stomach any day of the week.