The Pioneer Woman Tasty Kitchen
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Chicken Enchiladas

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A perfect pan of deliciousness!

Ingredients

  • 16 whole Corn Tortillas
  • 2 whole Boneless, Skinless Chicken Breasts
  • Cumin, For Sprinkling
  • Chili Powder, For Sprinkling
  • ¼ cups Vegetable Oil
  • 1 whole Large Onion, Diced
  • 3 cans (15 Oz. Size) Green Enchilada Sauce, Or Use Red If Preferred!
  • 3 cups Grated Cheddar/Jack Cheese, More If Needed
  • Sour Cream, For Serving
  • Diced Tomato, For Serving
  • Chopped Cilantro, For Serving

Preparation

Preheat the oven to 350 F.

One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.

Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.

Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.

Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.

Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.

Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.

2 Comments

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Avatar of Jane Bucklin

Jane Bucklin on 6.9.2014

This sounds so yummy! Think i will make it tinight!

Avatar of ancientcook

ancientcook on 6.9.2014

Looks so delish, Only thing is your “dollop of sower cream looks lost” I would have to have about 3 times what is shown in picture. That stuff around me is sort of like butter is to you. :-)

2 Reviews

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Avatar of Mauigirl91

Mauigirl91 on 9.3.2014

These are not only super easy to make, but absolutely DELICIOUS. I followed the directions exactly and honestly, I wouldn’t change a thing. They were just as good the next day, too. This is my new go-to enchilada recipe!

Avatar of Deeremama

Deeremama on 6.11.2014

These were the bomb!! I used pre cooked chicken that I had though which sped the prep process up. I used butter to cook the onions in. Will definitely be fixing these again!

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