enchilada ingredientsIngedients

saute chicken6. Saute chicken with chipotle chilies

rolled enchiladas10. Fill dish with enchiladas

before oven11. Sprinkle with remaining cheese before oven

serve13. Serve with Mexi-rice & a green salad

enchilada bitePlate and enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 


COPYRIGHT
© 2012
Lauren McElroy

CHEESY CHICKEN ENCHILADAS
Yields: 4-5 servings

This is a great versatile dish that can be prepared ahead of time and brought to a party to finish baking. After trying this recipe, feel free to play around with your favorite Tex-Mex ingredients as different fillers for the tortillas. Be aware the chipoltes in adobo sauce can be VERY spicy if you do not remove the seeds.

INGREDIENTS:
1 Tb vegetable oil
2-3 chicken breasts (depending on size)
½ yellow onion, diced
2 garlic cloves, minced
1 4 oz can green chilies, drained
1 tsp cumin
1 tsp garlic powder
salt and pepper, to taste
1/4 cup chopped cilantro
about 8 corn tortillas
1 10 oz can of enchilada sauce
2-3 chopped chipotle chilies, deseeded (chipotle chilies in adobo sauce, from a can)
4 stalks of scallion, sliced (i use both the green and white parts)
1 package shredded jack and cheddar cheese

DIRECTIONS:

  1. Preheat oven to 350’F
  2. Season each chicken breast with salt, pepper, cumin and garlic powder.
  3. Heat a large pan over medium-high heat. Add vegetable oil and saute chicken until browned (7mins each side). Remove from pan.
  4. Turn heat down to medium. Sauté chopped onion and garlic in pan drippings, until onion is translucent.
  5. Add green chilles and chipolte peppers.
  6. Meanwhile, shred the chicken with a fork and add to pan; stir until coated.
  7. Add cilantro and remove from heat.
  8. Microwave tortillas for 30 secs (to make pliable).
  9. Coat bottom of a 9x13” baking dish with enchilada sauce.
  10. Dip each tortilla into sauce until evenly coated. Fill each tortilla with a ¼ cup of the chicken mixture, sprinkle in the shredded cheese and roll up. Place seam side down in baking dish. Continue until dish is filled.
  11. Cover the enchiladas with the remaining sauce and sprinkle with the rest of the cheese.
  12. Place in preheated oven and bake, uncovered for 15 mins or until cheese is melted
  13. Remove from oven, top with scallions & serve with Mexi-Rice, recipe below.

MEXI-RICE

INGREDIENTS:
1 bag instant white rice
1/2 cup of your favorite salsa (or remaining enchilada sauce)
sliced scallions

DIRECTIONS:

  1. Bring a pot to boil & cook the rice according to package directions. Drain.
  2. Place rice in  a bowl and mix with salsa.
  3. Top with extra scallions & serve with enchiladas.

chicken enchiladas


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