Chicken Enchiladas

Name: Chicken Enchiladas
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 2 teaspoons cumin; 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

Posted on March 10, 2022

Are you looking for recipe inspiration? Chicken Enchiladas special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Chicken Enchiladas What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Chicken Enchiladas, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Chicken Enchiladas delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Chicken Enchiladas is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Enchiladas estimated approx. 60 mins.

Well, this time, let's try it, and vary the Chicken Enchiladas yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Chicken Enchiladas using 9 ingredient type and 7 manufacturing steps. Here's how to make the dish.

My first time making enchiladas! Surprisingly easy and fast.

Ingredients and spices that need to be prepared to make Chicken Enchiladas:

2 boneless, skinless chicken breasts
2 teaspoons cumin
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

Steps to make a Chicken Enchiladas

Preheat oven to 350 degrees.

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

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.

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

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.

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

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

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