Chicken Enchiladas

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Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 teaspoonscumin
  • 1 teaspoon chili powder
  • 2 teaspoons garlic granules
  • 1-2 teaspoons salt
  • 1 white onion, diced
  • 8 ounces jack cheese, grated
  • 1 can green chili enchilada sauce (I used Hatch brand)
  • 8 corn tortillas

Instructions

1_ Preheat oven to 350 degrees.

2_ Poach chicken breasts in salted water. Once cooked and cooled, shred with a fork.

3_ 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.

4_ Get ready to assemble the enchiladas!
Put light coating of enchilada sauce on bottom of 8x8 baking dish. Heat tortillas until pliable.

5_ 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.


6_ Pour remaining enchilada sauce on top of filled tortillas. Sprinkle cheese on top.

7_ Bake for 15-20 minutes or until cheese is melted and top is to your desired "crustiness."

Comments

  1. UnknownSeptember 1, 2016 at 7:25 AM

    I wonder if you can use another piece of chicken other than breasts?

    ReplyDelete
    Replies
    1. Sharon GilbertJuly 1, 2019 at 2:21 PM

      You can use any part of the chicken you want to ..that's completely up to you whatever you prefer

      Delete

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