Chicken Enchiladas.
Believe it or not this is a simple recipe just once the extra ones. I think the hardest allowance is to find the best ingredients so you can enjoy the tasty Chicken Enchiladas for your lunch with your friends or family.
You can cook Chicken Enchiladas using 9 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Chicken Enchiladas
- It's 2 of boneless, skinless chicken breasts.
- You need 2 teaspoons of cumin.
- You need 1 teaspoon of chili powder.
- Prepare 2 teaspoons of garlic granules.
- You need 1-2 teaspoons of salt.
- It's 1 of white onion, diced.
- You need 8 ounces of jack cheese, grated.
- You need 1 can of green chili enchilada sauce (I used Hatch brand).
- It's 8 of corn tortillas.
Chicken Enchiladas step by step
- Preheat oven to 350 degrees..
- Poach chicken breasts in salted water. Once cooked and cooled, shred with a fork..
- Heat a little olive oil in a skillet and sauté onion until softened and fragrant. Add chicken and cumin, garlic, chili powder, and salt and thoroughly mix..
- Get ready to assemble the enchiladas! Put light coating of enchilada sauce on bottom of 8x8 baking dish. Heat tortillas until pliable..
- Put about half a cup of chicken mixture in each tortilla and roll. Put rolled tortilla seam side down in baking dish. Repeat until all tortillas are filled and chicken is used..
- Pour remaining enchilada sauce on top of filled tortillas. Sprinkle cheese on top..
- Bake for 15-20 minutes or until cheese is melted and top is to your desired "crustiness.".
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