Sunday, April 26, 2015

Chicken Enchiladas

Chicken Enchiladas

We LOVE Mexican food in my house!

There is just something about it that says "I Love You" to my tummy.  One of the things I love most about Mexican is that it is so simple.  Take my Chicken Enchiladas for example, they are quick and easy to make, and SOOOO delicious!  You are going to love them and I can't wait to share this recipe with you!

Let's Get Started!

Chicken Enchiladas:
*Prep Time: 15 min.  *Cook Time:  30 min.  *Difficulty:  Easy  *Servings: 6 Enchiladas

Ingredients:



  • 2 Boneless, Skinless Chicken Breasts
  • 2 c. Enchilada Sauce (Homemade recipe found HERE)
  • 6 Corn or Flour Tortillas
  • Taco Seasoning
  • 2 c. Colby Jack Cheese, shredded
  • 2 tbsp. Oil
  • 2 tbsp. Butter
Preheat the oven to 350 degrees. 



To begin, trim any "unsavory bits" from the chicken and season with the taco seasoning.


Place a skillet over medium/high heat and add a little butter and oil.
Allow the butter to melt, and the skillet to get hot.


Now place the chicken into the skillet and cook for 4-6 minutes on each side until the chicken is fully cooked.  If you are working with thicker pieces you may want to consider cutting them in half.


When fully cooked, remove the chicken from the skillet and set to the side.
When it is cool enough to handle, shred it.


Wipe the skillet dry with a paper towel and place your tortilla in it to warm through on both sides.

In know that traditionally you would use a corn tortilla for this recipe, but my husband and I are not super fond of them, so we use flour, but the same technique will apply to the corn as well.


Now it is time to start assembling.

Pour a little of the enchilada sauce into the bottom of baking dish.


Spread the sauce around so that you have a thin layer on the bottom of your baking dish.


Now take a tortilla and add 1/6 of the shredded chicken to it.


Roll it up and


Place seam side down in the dish.
(Yes I realize there are only 5 here.  My dish was not big enough for 6 so I nibbled on the rest of the chicken while I was cooking.  It happens.)


Pour the rest of the enchilada sauce over the wraps.


Top with the shredded cheese and place in the oven for 30 min.

Chicken Enchiladas

And there you have it!

Look at that! Cheesy, zesty, booming with great flavor!  That is a little bit of love on a plate right there!  Top with a little fresh cilantro and this dish is ready just in time for your Cinco de Mayo celebration!

So the next time you need a little pick-me-up in your week, get in the kitchen and give these chicken Enchiladas a try!  You will be so glad you did!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Chicken Enchiladas:
*Prep Time: 15 min.  *Cook Time:  30 min.  *Difficulty:  Easy  *Servings: 6 Enchiladas

PRINTABLE RECIPE:

Ingredients:
  • 2 Boneless, Skinless Chicken Breasts
  • 2 c. Enchilada Sauce (Homemade recipe found HERE)
  • 6 Corn or Flour Tortillas
  • Taco Seasoning
  • 2 c. Colby Jack Cheese, shredded
Directions:
  1. Preheat the oven for 350 degrees. 
  2. Season the chicken with the taco seasoning. 
  3. Place a skillet over medium/high heat and allow to get hot. 
  4. Add a little butter and oil to the skillet. 
  5. Cook the chicken on both sides for 4-6 minutes. 
  6. When fully cooked, remove from skillet and set to the side.
  7. When the chicken is cool enough to handle, shred it. 
  8. Wipe the skillet out with a paper towel, and warm the tortillas through in it. 
  9. Pour a little of the enchilada sauce into the bottom of a baking dish and smooth out into a thin layer.
  10. Place a little of the shredded chicken into a tortilla and roll it up. 
  11. Place the wrap seam side down into the baking dish. 
  12. Pour the rest of the enchilada sauce over the wraps.
  13. Top with the cheese. 
  14. Place into the oven and bake for 30 min.  
  15. Serve and Enjoy!

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