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Chicken Enchiladas
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Description
The tastiest enchiladas you will ever sink your teeth into.
Ingredients
- 1 Tablespoon Butter
- 1 whole Onion, Chopped
- 2 whole Boneless, Skinless Chicken Breasts, Cut In Thin Strips
- 1 dash Salt And Pepper To Season
- 1 clove Garlic, Minced
- ¼ teaspoons Cumin
- ⅛ teaspoons Mexican Oregano
- 1 Tablespoon Diced Green Chilies
- 8 whole Flour Or Corn Tortillas
- 10 ounces, fluid Can Of Enchilada Sauce, Red Or Green Will Work
- 1-½ cup Shredded Pepper Jack Cheese
Preparation
Preheat a large skillet on medium high heat. Add the butter and onion. Cook the onion for about 4 minutes or until it starts to become translucent. Add the chicken to the skillet and season liberally with salt and pepper. Cook until chicken is no longer pink. This should take about 5 minutes. Add the garlic, spices and green chilies into the pan and toss to combine. Cook for about a minute or so. Remove skillet from the heat.
Preheat the oven to 375 F.
Warm the tortillas in the microwave for about 30 seconds so they are pliable. In the center of one of the tortillas, add a few strips of chicken, roll the tortilla tightly and place in a 9×13 baking dish that has been sprayed with cooking spray. Repeat with the remaining 7 tortillas and chicken. Pour your favorite enchilada sauce over the tortillas and sprinkle with cheese.
Place in the oven (once is it preheated) and bake for about 30 minutes. If you would like, at the end of the cook time you can turn the oven to broil and broil for about 2-3 minutes. But if you do this, make sure to watch closely.
Serve with Spanish rice and lettuce. And beans, if you are into that sort of thing.
Enjoy!
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Janet Martin on 4.30.2015
I always like corn tortillas best for enchiladas, and not the least because they only have 50 calories per vs 130 or more per flour tortilla. It’s just something about how corn masa is a perfect companion to the sauce ingredients.