You cannot go wrong with Enchilada’s especially the way I make them, they are a great make ahead of time meal and the kid friendly.. yup I said it KID FRIENDLY! These Quick Easy Enchilada’s are Ava approved.

Let’s get right to it!


  • Large Tortillas Shells
  • Chicken Thighs
  • Tomato Sauce
  • Taco Sauce
  • Whatever herbs and Spices you fancy
  • Grated Cheese

In large pot boil chicken thighs on medium-high heat until they cooked through.  While the thighs are boiling, empty a can of tomato sauce, roughly 2 cups into a large pot and then 1/4 to 1/2 of Taco Sauce, add your seasoning  and turn to low heat and leave for roughly an hour or however long you’d like really. I also added a few dashes of hot sauce for a little extra kick but becareful how many dashes as kids are a bit more sensitive!

In that hour, the thighs will have cooked and you can take them out and let them cool down.  Once they are cool to the touch, you can use two forks to shred the chicken or do as I do and use your bare CLEAN hands.   Once your sauce is down combine 3/4 of the sauce and chicken on low heat!  Just enough to thicken the sauce with the chicken! Let the other 1/4 sit aside until you roll the chicken in the tortilla shells

Now lay out your tortilla shells and put roughly 2-3 tablespoons of chicken and sauce in the middle, add some grated cheese and roll up semi-tightly and place in a casserole dish, continue until all the mixture is gone.  Add remaining sauce to the top of the rolled enchiladas and then top with additional grated cheese. Return to over for 10-15 minutes at 350 F or until the cheese is melted and shells as getting crispy ends.

Remove from oven, allow for them to cool down slightly and then serve!  Trust me, your kids will not be disappointed!

This is an excerpt from the article Quick Easy Enchilada’s which originally appeared on