Chicken Enchiladas Recipe
- Prep Time: 25 min
- Cook Time: 30 min
- Yield: 10
Ingredients
- 1 lb. boneless, skinless chicken breast
- 1 ½ C. diced onion
- 1 C. diced green pepper
- 2 Tbsp. minced garlic
- ¼ C. Las Palmas Mild Diced Green Chiles
- 1 tsp. ground cumin seed
- 1 tsp. dried oregano
- 1 tsp. ground coriander
- 1 – 28 oz. can Las Palmas Mild Red Enchilada Sauce
- 2 ½ C. shredded cheese (cheddar or a blend)
- 10 – 8” flour tortillas
- Oil for frying tortillas
Directions
- Cut chicken into 1×2 inch pieces and place in a container or storage bag. Add ½ C. enchilada sauce and mix to coat chicken. Refrigerate for 30 minutes.
- Preheat oven to 350°F. Remove chicken from the sauce and place on a sheet pan sprayed with non-stick spray. Bake for 15 minutes or until chicken is fully cooked. Remove from oven and allow to cool. When cool enough to handle, shred the chicken; set aside.
- In a large skillet add 2 Tbsp. oil and heat on medium-high, add the onion and green pepper and cook until softened (about 3-5 minutes). Add the garlic and cook an additional 30 seconds
- Add the shredded chicken, green chiles, cumin, oregano and coriander and ½ C. of enchilada sauce and stir. Cook for 1 minute.
- Turn off heat and stir in 1 C. cheese; set aside.
- In a skillet, heat 1-2 tsp. of oil over medium heat.
- Add a tortilla and cook for 20 seconds on each side. Remove from the pan and place on a paper towel lined plate. Continue with remaining tortillas, adding a tsp. of oil at a time as needed.
- Preheat oven to 350°F.
- Pour ½ C. enchilada sauce on the bottom of a 9×13 baking dish.
- In the center of a tortilla, place a heaping 1/3 C. of the chicken mixture, roll up the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas.
- Pour remaining enchilada sauce over the tortillas.
- Sprinkle the remaining cheese over the top.
- Bake for 25-30 minutes or until bubbly and the cheese is melted.
- Serve with cilantro, jalapenos, avocado, or lime slices if desired.
