It’s been a while since my last post.
Along with all the craziness in the world, I decided to go back for my Master of Arts degree, so I have less time to share recipes. Chicken enchiladas are always a crowd-pleaser. You can make these vegetarian by omitting the chicken.
I am lucky to have a BF who likes to cook and is really good at it. A couple of months ago, I came home to these yummy enchiladas and wanted to share the recipe. Full disclosure: neither of us can find his original recipe, so I found this one on thepioneerwoman.com and, as always, tweaked it to my preference.
Ingredients:
- 16 corn tortillas
- 2 boneless, skinless chicken breast (you can get a cooked rotisserie instead)
- Cumin
- Chile powder
- 2 TBS butter
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Directions:
Preheat oven to 425F.
Season chicken breast with cumin and chili powder.
Heat oil and place chicken in skillet, do not disturb for 4-5 minutes. Flip chicken over, place a TBS of butter on each breast and baste for a couple minutes then place in over for 10-15 minutes until juices run clear.
Set aside and let it cool. Turn oven down to 350F.
Saute diced onions in same skillet and cook until caramelized. Remove from pan and set aside. Pour enchilada sauce in skillet and warm through. Shred the chicken.
Pour two cups of the sauce into a 9 x 13 dish. Heat each tortilla over a stovetop burner to brown slightly (about 30 seconds per side). Fill tortillas with cheese, chicken and onions. Roll up tightly and place seam side down into dish.
Pour the remainder of the sauce over the enchiladas and sprinkle a good amount of cheese. Add the sliced olives and some chopped cilantro to the top. Give it a final sprinkle of chili powder.
Bake for 30 minutes or until cheese is melted. Let is sit for 15-20 minutes before serving.
Serve with sour cream and diced tomatoes if you like.
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