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CHICKEN ENCHILADAS

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CHICKEN ENCHILADAS

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Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 6 Servings

These chicken enchiladas will surely make your day extra special. Try this recipe now. Enjoy!

Ingredients:

Enchilada Sauce:

2 tablespoons canola oil

1 yellow onion chopped

3 garlic cloves crushed

2 tablespoons all-purpose flour

14.5 ounces can dice tomatoes

1 c chicken stock

1 chipotle in adobo sauce

1 tablespoon adobo sauce from chipotles

1/2 teaspoon chilli powder

2 teaspoons cumin

1 teaspoon dried oregano

2 teaspoons white granulated sugar

2 teaspoons garlic powder

2 teaspoons smoked paprika

1 teaspoon salt more or less per taste

Chicken Enchiladas:

1.5 pound boneless, skinless chicken breasts (about 2 large chicken breasts)

salt

6 soft flour tortillas

10 ounces shredded Mexican cheese mix

Directions:

To Make the Enchilada Sauce:

Step 1: Place a medium saucepan on the stove and turn the heat to medium.

Step 2: Add oil and allow it to become hot.

Step 3: Add the onion and sauté until translucent.

Step 4: Add the garlic and sauté for a minute until aromatic.

Step 5: Add flour and stir until the onions are well coated.

Step 6: Add the stock and stir continuously.

Step 7: Add the can of tomatoes and the rest of the ingredients. Stir until well mixed, then allow the mixture to simmer.

Step 8: Remove from the heat and pour everything into a food processor. Pulse until the texture becomes smooth.

To Make the Chicken Enchiladas:

Step 1: Prepare the oven and preheat to 220 degrees C or 425 degrees F.

Step 2: Line with foil a small baking sheet and add several tablespoons of the sauce, then spread it evenly on the bottom of each chicken breast.

Step 3: Sprinkle salt all over the chicken breasts and arrange them onto the prepared baking sheet.

Step 4: Place it inside the preheated oven and bake for 20 minutes or until done.

Step 5: Transfer the chicken into a bowl and use two forks to shred them into small pieces.

Step 6: Turn the heat of the oven to 375 degrees F.

Step 7: Add 1 cup of enchilada sauce onto the bottom of a 9×13-inch casserole dish and spread it evenly.

Step 8: Fill each tortilla with the shredded chicken and add top each with a generous amount of shredded cheese.

Step 9: Roll each tortilla and arrange them onto the prepared casserole dish.

Step 10: Top each tortilla with cheese.

Step 11: Place the casserole dish inside the preheated oven and bake for about 20 minutes or until done.

Step 12: Remove from the oven.

Step 13: Serve hot and enjoy!

Nutrition Facts:

Calories: 483kcal | Carbohydrates: 27g | Protein: 40g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 1230mg | Potassium: 740mg | Fiber: 3g | Sugar: 6g | Vitamin A: 937IU | Vitamin C: 10mg | Calcium: 389mg | Iron: 3mg

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