This is my own personal chicken enchilada recipe, so I realize it is not very authentic. Also I made way too much filling, so the pictures will show twice as much filling ingredients as the directions will call for below. I ended up saving my extra filling for burritos. It freezes well and will make a whole other dinner for another night. So if you want extra filling, use 4 chicken breasts, 1 cup frozen corn, 2 cloves of garlic and 2 cans of green chilis.
Also, I prefer to use corn tortillas but they were out at my local grocery store, so I had to settle for flour.
Ingredients:
2 tbsp oil
2 chicken breasts
dash garlic powder
dash cumin
salt and pepper
1 8 oz can green chilis
1/2 cup frozen corn
1 clove garlic, minced
2 green onions, diced
2 cans enchilada sauce
1 pkg tortillas
12 oz. shredded cheddar or mexican blend cheese
sour cream, guacamole, salsa, Sriacha, cilantro to garnish
Heat oil in a skillet on medium heat. Season chicken with garlic powder, cumin, salt and pepper on both sides. Add chicken and cook 5-7 minutes on each side, until cooked fully through. Set aside on a plate to cool.
Cook most of the green onions in pan drippings until they start to become translucent (Save a small handful to put on top before baking).
Add corn, garlic, and green chilis. Let this simmer for a couple minutes while you shred chicken with two forks.
Add chicken to corn mixture. Top with one can of enchilada sauce. Stir well to coat.
Open second can of enchilada sauce and pour about 1/4 of the can into a 9x13 inch dish. Preheat oven to 350.
Set up your enchilada assembly station with the skillet of chicken, tortillas, cheese, and the baking dish.
Set one tortilla in the baking dish. Sprinkle a little cheese. Add the chicken filling. Roll up.
Repeat with tortillas until the baking dish is full. Pour the remaining enchilada sauce on top and sprinkle with remaining cheese.
Sprinkle the remaining green onions on top.
Bake for 30 minutes. Serve with guacamole, salsa, Sriacha, and/or sour cream.
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