Crusty French bread loaf is stuffed with all the making of a chicken enchilada. Top off the bread with your favorite enchilada fixings for a super quick meal or appetizer!
I know I’m supposed to do my big cleaning projects in the spring, but for me, the start of a new school year signals the time for me to purge crap. I don’t even know how all this extra stuff accumulates, but now I want it all gone. Unfortunately for my family, once I start on a certain path, I become an obsessive maniac that cannot be stopped until my mission is complete.
This week I tackled the basement. I shuffled things around, put things in bins, made a huge donate pile and an even bigger garbage pile. I called the got junk collectors to pick up old exercise equipment and found homes for odd pieces of furniture. I meant business and it felt really good. Up next is the garage! Our new family motto is to be “all things must go” (the family isn’t exactly aware of the motto yet). If we haven’t used it recently, then we shouldn’t keep it. A decluttered house is a de-cluttered mind…or something like that. Ok, I probably just made that up, but I’m sticking with it.
This stuffed chicken enchilada bread is sort of decluttering. Think of it as the perfect way to declutter your pantry. If you are anything like me then you always seem to have a random can of enchilada sauce and a can of black olives. You were going to make something brilliant with them but time got away from you. So here it is, your new brilliant thing.
For this chicken enchilada bread, you need shredded chicken (rotisserie is perfect!), enchilada sauce and cheese. Combine those three and stuff them into a hollowed out loaf of French bread and bake. When ready, top with your favorite ingredients like tomatoes, olives, jalapenos, and avocados. Serve Lemon Lime Virgin Margarita along side your stuffed bread and then cool it all down afterward with this homemade strawberry ice cream!. Your family is going to love this new way of eating chicken enchiladas and you are going to love how easy this recipe is to throw together! If only decluttering was just as easy!
Stuffed Chicken Enchilada Bread
- 1 loaf of French bread
- 2 cups shredded chicken
- 1 10oz can enchilada sauce
- 2 cups shredded cheddar cheese, divided
- toppings: sliced olives, chopped tomatoes, lettuce, avocado, jalapeños, sour cream
Preheat the oven to 325 degrees.
Slice the top of the bread loaf (so that you make a sort of boat shape) and hollow out the inside of the bread. Place the bread on a baking sheet.
In a bowl, combine the shredded chicken, enchilada sauce and 1 1/2 cups of shredded cheese, turning to coat. Stuff the chicken inside the bread. Top the loaf with the remaining cheese.
Bake the loaf for 20-25 minutes or until cheese is melted. Remove the loaf and top with your favorite toppings.
I used quite a bit of cheese in this recipe, but you can reduce it to suit your tastes.
Amount Per Serving Calories 408Total Fat 21gSaturated Fat 10gCholesterol 73mgSodium 986mgFiber 2gSugar 6gProtein 24g
This looks delicious! I can’t wait to try it. (Also, in the directions you mention shredded chicken twice rather than chicken & cheese – just thought I’d point it out.)
Haha, I really want you to eat chicken! Thanks for pointing that out to me.