Taco Tuesday, the Kimberley’s Kookbook Way
Some meals just become part of the rhythm of your home.
They’re not fancy. They’re not complicated.
They’re the ones everyone hopes you’re making when they walk in the door.
For our house, that meal is enchiladas.
There’s something about Taco Tuesday that feels like an invitation. A midweek pause. A little celebration tucked between busy days. And these chicken enchiladas have quietly become one of my favourite dinners to make — warm tortillas, tender shredded chicken, a rich homemade sauce, and that blanket of melted cheese that makes the whole kitchen smell like comfort.
This is the kind of meal that says:
come sit, stay awhile, dinner’s ready.
Weeknight-Friendly from Start to Finish
What I love most about this recipe is how practical it is for real life.
The prep can be done ahead of time.
The chicken can be cooked and shredded earlier in the day.
The enchilada sauce can be made in advance and stored in the fridge.
Then when you get home from work — tired, hungry, and not in the mood for anything complicated — all that’s left to do is:
• Fill
• Roll
• Bake
Twenty minutes later, dinner’s on the table.
No stress. No last-minute scrambling. Just a warm pan of comfort ready to serve.
A Meal That Brings Everyone to the Kitchen
These enchiladas have a way of pulling people in.
Someone wanders over to ask, “Is that Taco Tuesday?”
Another sneaks a little piece of melted cheese off the spoon.
And before you know it, the kitchen feels full and lively again.
That’s the heart of cooking at home for me.
Not perfection. Not presentation.
Just feeding people you love with food that feels good to eat.
Mild Enough for the Whole Family
The first few times I made these enchiladas, I’ll admit — I went a little wild with the chipotle chili powder. I doubled it. And let’s just say… we learned very quickly that chipotle chili powder does not play around. It’s smoky, bold, and surprisingly hot. Delicious — but definitely not family friendly if you’re heavy-handed with it.
yes — chipotle powder deserves that warning label 😄
If you’d like a truly mild version, you can skip the chipotle entirely and use only 1–2 teaspoons of regular mild chili powder instead. Add a pinch of brown sugar or a drizzle of honey to round out the acidity of the sauce. You’ll still get a rich, savoury enchilada flavour — just without the heat. Cozy, gentle, and still absolutely delicious.
Why I’ll Always Love This Recipe
It’s cozy.
It’s flexible.
It works for busy days.
It makes great leftovers.
And it never fails to make the kitchen smell like home.
Taco Tuesday doesn’t have to mean takeout.
Sometimes it just means a warm dish, a wooden counter, and a family gathering around the table.
And that’s exactly what Kimberley’s Kookbook is all about.
💜 From my kitchen to yours — happy Taco Tuesday.
Chicken Enchiladas with Homemade Enchilada Sauce
Description
There’s something about a pan of bubbling enchiladas coming out of the oven that instantly makes the kitchen feel cozy. This dish has become one of my go-to comfort dinners — tender shredded chicken, a rich homemade enchilada sauce, soft tortillas, and melted cheese all baked together into a warm, satisfying meal. It’s easy enough for a weeknight, comforting enough for a slow evening, and now made mild enough for the whole family to enjoy.
Roasting Chicken
Homemade Enchilada Sauce
Chicken Filling
Assembly
Instructions
Roasting Chicken
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Preheat oven to 425°F.
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Line a roasting pan with parchment paper for quick cleanup.
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Lay chicken breasts in a single layer on the pan.
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Roast for 15 minutes. Flip the chicken. Roast another 10 minutes, or until internal temperature reaches 165°F.
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Remove from oven.
Using two forks, shred the chicken.
Make the Enchilada Sauce
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Mix flour and spices in a bowl.
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Heat oil in a saucepan over medium heat.
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Add garlic and cook 1 minute.
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Add flour-spice mixture and stir constantly 1–2 minutes.
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Stir in tomato paste.
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Slowly whisk in broth until smooth.
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Simmer 5–7 minutes until slightly thickened.
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Remove from heat and stir in apple cider vinegar (and honey if using).
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Set aside.
Prepare the Chicken Filling
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Heat oil in a skillet over medium-low heat.
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Cook onion and cook for a few minutes until soft. Add garlic and cook for 1 minute.
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Add shredded chicken, cilantro, seasonings, broth, tomato sauce, and enchilada sauce.
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Cook 4–5 minutes.
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Remove from heat.
Assemble
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Preheat oven to 400°F.
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Spray a 9x13 baking dish with oil.
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Divide chicken mix into 8 portions.
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Fill tortillas, roll, and place seam-side down.
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Pour remaining enchilada sauce over top.
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Sprinkle with cheese.
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Cover with foil and bake 20–25 minutes.
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Remove foil for last 5 minutes if desired.
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Garnish with scallions or cilantro.
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Serve with toppings.
Nutrition Facts
Servings 8
Serving Size 1
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 60mg20%
- Sodium 480mg20%
- Total Carbohydrate 28g10%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
• Mild Main Version:
This recipe is written as a mild, family-friendly version with full flavour and minimal heat.
• Family Heat Note:
For a very mild version, skip chipotle chili powder entirely. Use 1–2 teaspoons regular mild chili powder instead and add a pinch of brown sugar or honey to round out acidity. Cozy, gentle, and still delicious.
• Extra Heat Option:
For those who enjoy spice, serve jalapeños or hot sauce at the table.
• Prevent cracking:
Warm tortillas briefly before filling so they roll easily.
• Leftovers:
Store covered in the fridge up to 3 days.
• Freezer Friendly:
Assemble enchiladas, cover tightly, and freeze up to 2 months. Thaw overnight in fridge before baking.
• Nutrition Disclaimer:
Nutrition estimates are approximate and will vary based on ingredients and brands used.
If you like spice, this one is for you! It has great heat without muting the flavor!