Chicken Enchilada

It’s been awhile 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 is always a crowd pleaser. You can make these vegetarian if you wish by omitting the chicken.

I am lucky to have a BF that likes to cook and is really good at it. I came home to these yummy enchiladas a couple months ago and wanted to share the recipe. Full disclosure, neither of us can find his original recipe so I found this one on thepioneerwoman.com website and, as always, changed it with some tweaks. I will update as I continue to improve this recipe. 

Ingredients:

  • 16 corn tortillas
  • 2 boneless, skinless chicken breast (you can get a cooked rotisserie instead)
  • Cumin
  • Chile powder
  • 2 TBS butter
  • 1/4 cup vegetable oil
  • 1 onion, diced
  • 3 cans enchilada sauce (red or green, I prefer red myself)
  • 3 cups of cheddar and/or Monterey Jack cheese (more if you prefer)
  • Sliced black olives
  • Cilantro

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 niche dish. To assemble, heat each tortilla over 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.

 

 

 

 

Author: Chez Starz

I have a passion for food and travel. I am always looking for delicious recipes to cook and share with my family. This site is simply a way to share family recipes and those I find in cookbooks and online.

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