Authentic Chicken Enchiladas

October 21, 2024

45

medium

12

  • Prepare the Chicken:
    • Season the thawed chicken breasts with salt and pepper.
    • In a frying pan, add a drizzle of olive oil over medium heat. Add the chicken and cook until fully cooked through. Remove the chicken from the pan and set aside.
  • Sauté the Onions:
    • In the same pan, add diced onions. If necessary, add a little more olive oil.
    • Sauté the onions over medium heat until they become soft and translucent.
  • Prepare the Chicken Mixture:
    • Finely chop or shred the cooked chicken.
    • Once the onions are soft, add the chicken back into the pan.
    • Season the mixture with garlic, cumin, and chili powder.
    • Finely chop the jalapeño and add it along with the green chilis to the chicken mixture. Stir in the cheese until well combined.
  • Prepare the Tortillas:
    • In a small frying pan, heat a bit of olive oil.
    • Add each corn tortilla and heat for about 20 seconds, flipping if necessary to soften the tortilla. This prevents them from breaking when rolling.
    • Drain the softened tortillas on paper towels.
  • Assemble the Enchiladas:
    • Preheat your oven to 400°F (200°C).
    • Spray two cookie sheets with cooking spray.
    • Take a tortilla and add about 2 tablespoons of the chicken mixture to the center. Roll it up tightly and place it seam-side down on the prepared cookie sheet.
    • Repeat with the remaining tortillas, arranging them closely together in two rows on each cookie sheet.
  • Freeze (Optional):
    • If you don’t need both pans, you can freeze one. Simply place one cookie sheet in the freezer. Once the enchiladas are frozen, remove them from the pan and stack them in a double-lined Ziploc freezer bag.
    • To cook from frozen, line them back up on a greased cookie sheet, let them thaw for about an hour, and then bake as instructed.
  • Bake the Enchiladas:
    • Bake the assembled enchiladas in the preheated oven for about 20 minutes, or until lightly browned.
    • Remove from the oven and spoon about 2 tablespoons of enchilada sauce over the top of each enchilada.
    • Sprinkle cheese over the enchiladas and return them to the oven for an additional 7 minutes, or until the cheese is melted and bubbly.
  • Serve:
    • Once done, remove from the oven and enjoy your delicious chicken enchiladas!
Reviews

Ingredients:

Adjust Servings
4 chicken breasts
0.5teaspoon chili powder
45small corn tortillas
0.25teaspoon cumin
1can enchilada sauce
1teaspoon garlic powder
1can chilis diced, green
0.5 pickled jalapeno in a jar) (we used 5 slices of jalapenos (pickled)
3tablespoons olive oil
1 onion diced
12servings salt and pepper
1cup mexican cheese blend plus more for topping)

Directions

1.
Prepare the Chicken
1. Season the thawed chicken breasts with salt and pepper. | 2. In a frying pan, add a drizzle of olive oil over medium heat. Add the chicken and cook until fully cooked through. Remove the chicken from the pan and set aside.
Mark as complete
2.
Sauté the Onions
1. In the same pan, add diced onions. If necessary, add a little more olive oil. | 2. Sauté the onions over medium heat until they become soft and translucent.
Mark as complete
3.
Prepare the Chicken Mixture
1. Finely chop or shred the cooked chicken. | 2. Once the onions are soft, add the chicken back into the pan. | 3. Season the mixture with garlic, cumin, and chili powder. | 4. Finely chop the jalapeño and add it along with the green chilis to the chicken mixture. Stir in the cheese until well combined.
Mark as complete
4.
Prepare the Tortillas
1. In a small frying pan, heat a bit of olive oil. | 2. Add each corn tortilla and heat for about 20 seconds, flipping if necessary to soften the tortilla. This prevents them from breaking when rolling. | 3. Drain the softened tortillas on paper towels.
Mark as complete
5.
Assemble the Enchiladas
1. Preheat your oven to 400°F (200°C). | 2. Spray two cookie sheets with cooking spray. | 3. Take a tortilla and add about 2 tablespoons of the chicken mixture to the center. Roll it up tightly and place it seam-side down on the prepared cookie sheet. | 4. Repeat with the remaining tortillas, arranging them closely together in two rows on each cookie sheet.
Mark as complete
6.
Freeze (Optional)
1. If you don't need both pans, you can freeze one. Simply place one cookie sheet in the freezer. Once the enchiladas are frozen, remove them from the pan and stack them in a double-lined Ziploc freezer bag. | 2. To cook from frozen, line them back up on a greased cookie sheet, let them thaw for about an hour, and then bake as instructed.
Mark as complete
7.
Bake the Enchiladas
1. Bake the assembled enchiladas in the preheated oven for about 20 minutes, or until lightly browned. | 2. Remove from the oven and spoon about 2 tablespoons of enchilada sauce over the top of each enchilada. | 3. Sprinkle cheese over the enchiladas and return them to the oven for an additional 7 minutes, or until the cheese is melted and bubbly.
Mark as complete
8.
Serve
Once done, remove from the oven and enjoy your delicious chicken enchiladas!
Mark as complete
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