Chicken Enchiladas

Chicken Enchiladas. That's right. Gooey and melty on the inside. Crispy molten cheese and perfectly toasted flour tortillas on the outside. My last meal on earth would be a battle royale between Chicken Enchiladas and Brown Sugar Glazed Spiral Ham with Cheesy Scalloped Potatoes. That's for another day. But for now...

Serve with shredded lettuce, beans, rice, guacamole, sour cream. The possibilities are endless, and the world is your oyster. Or tortilla shell.

 

Servings: 4

Time: 45 Minutes

Cooking Level: Beginner


Ingredients:


8 Flour or Whole Wheat Tortillas

2-3 Chicken Breasts, cooked, shredded

1 1/2 cups shredded Cheddar Cheese

2 10 oz. cans Red Enchilada Sauce

1 cup Corn (thawed if using frozen)

1 Jalapeno, diced

1/2 cup Onion, diced

Cilantro, chopped

Green Onions, sliced

2 tsp Cumin*

1 tsp Chili powder*

1/4 tsp Salt

Olive oil


Instructions:


1. Preheat oven to 400°.


2. Line a 9x13 baking dish with aluminum foil and grease sides and bottom of foil.


3. Heat olive oil in a saute pan over medium heat.


4. Add onions and jalapenos and cook until softened, 5-10 minutes.


5. Add shredded chicken, thawed corn, chili powder, cumin and salt. Stir to combine.


6. Turn off heat and stir in 1/2 cup cheddar cheese (reserving the rest for the top).


7. Divide filling into 8 equal portions in the saute pan.


8. Pour 1 can of enchilada sauce in the bottom of the baking dish.


9. Toast tortillas for 30 seconds per side over open flame. Trust me. It's worth it.


10. On a clean work surface, fill one tortilla with 1/8 of the filling and roll up tightly, placing seam side down in the baking dish. Repeat with remaining tortillas.


11. Drizzle remaining can of enchilada sauce over the top, being careful not to drown them completely (naked bits of tortilla = crispier goodness when they're done).


12. Top enchiladas with remaining 1 cup of shredded cheddar cheese.


13. Spray a piece of foil with cooking spray and tightly cover baking dish, sprayed-side down.


14. Bake covered for 15 minutes.


15. Remove foil and bake until cheese is golden and bubbly, 7-10 minutes.


16. Sprinkle with cilantro and green onions and drizzle with hot sauce. Ole!


*Can substitute taco seasoning for chili powder and cumin


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