Chicken Enchiladas

Chicken Enchiladas

From: Shannan of www.my4kiddos.com

PictureIngredients:

Meat:1 TBSP Olive Oil
2 Chicken Breasts 1 1/2 – 2 lbs
1/2 Onion Diced
1/4 Cup Diced Green Pepper
1 TBSP Fresh chopped Cilantro
1 14oz Can Enchilada Sauce
1 Heaping TBSP Diced Green Chilies
1/2 tsp Chili Powder
1/4 tsp Paparika
Pinch Black Pepper
1 Garlic Clove Minced
1/2 Cup Water
1/2 Cup Diced Tomatoes
                                                                                                                                                           
Topping Sauce:
1 14oz Can Enchilada Sauce
1 tsp Diced Green Chilies
Pinch Black Pepper
1 – 2 Cups Grated Cheese
A pinch of Fresh Chopped Cilantro
1 TBSP Diced Tomatoes
1/4 tsp Chipotle Seasoning

Other: 8 Flour Tortillas

Directions: Meat:In a large sauce pan heat 1 TBSP olive oil over medium heat. Next, adddiced onions and green peppers to the oil; saute until soft about 3minutes.  Now, add garlic, chicken breast, green chilies, enchiladasauce, water, black pepper, chili powder, paparika, cilantro, andtomatoes.  Bring to a boil, and then cover and simmer for 2 hours. Now,using a potato smasher, press down on the meat, and it should all fallapart like shredded chicken. “If it doesn’t, then cover, and simmer for 30 minutes.” Once you have smashed all the meat into shredded chicken increase heatto low/medium, and continue to cook until the liquid reduces.   

Sauce: Ina seperate sauce pan place enchilada sauce, chilies, black pepper, 1/4tsp Chipotle Seasoning, and tomatoes.  Bring to a boil, and then reduceheat to simmer. Make the sauce about 20 minutes before you are ready toserve.   

Making the Enchiladas: Take flour tortillasand microwave for 30 seconds, this softens them. Pre-heat oven to 350degrees. Lay, one flour tortilla down on a cutting board or counter,and place a small amount of cheese in a line along one side of thetortilla, top the cheese with a couple TBSP of meat.  Then, start fromthat side and roll the tortilla up. Place on one side of an oven safecasserole dish, repeat this until your casserole dish is full. Coveryour enchiladas with the sauce you made, and then top with the extracheese. Place in the oven for 5 minutes, or until the cheese is fullymelted.  Garnish with a little fresh cilantro when it comes out!

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