Authentic Chicken Enchiladas
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Authentic Chicken Enchiladas at home. This recipe makes 12 servings with 370 calories, 24g of protein, and 11g of fat each. For $1.29 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 54 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. If you have pickled jalapeno in a jar), olive oil, enchilada sauce, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. With a spoonacular score of 70%, this dish is good. Similar recipes are Authentic Chicken Enchiladas, Authentic Chicken Enchiladas, and Authentic Chicken Enchiladas.
Diets
Ingredients
chicken breasts
4
chili powder
0.5 teaspoon
corn tortillas
45 small
cumin
0.25 teaspoon
enchilada sauce
1 can
garlic powder
1 teaspoon
chilis
1 can
pickled jalapeno in a jar)
0.5
olive oil
3 tablespoons
onion
1
salt and pepper
12 servings
mexican cheese blend
1 cup
Cooking in Steps
-
1Season your thawed chicken breasts with salt and pepper.
chicken breast
salt and pepper
-
2Add a little bit of olive oil to your frying pan, add chicken, and cook through.
olive oil
whole chicken
frying pan -
3Remove chicken from pan, then add diced onions to the pan. Turn heat to medium and let onions saute through. (You may need to add a little bit more oil to the pan.)Meanwhile, chop up your chicken (or shred) very finely. When the onions are soft and translucent, add chicken back to the pan. Season your onions and chicken with garlic, cumin, and chili powder. Finely chop up your jalapeno and add that and your green chilis to your chicken mixture. Stir in your cheese. Now you are ready to assemble.
chili powder
green chili pepper
jalapeno pepper
whole chicken
cheese
garlic
onion
cumin
cooking oil
frying pan -
4Heat up your olive oil in a small frying pan.
olive oil
frying pan -
5Add your corn tortilla for about 20 seconds, flipping if the oil doesn't reach the top side. Doing this softens your tortilla so it won't break as you roll it. Do this with all your tortillas and drain on paper towels.Take 2 cookie sheets and spray with cooking spray.
cooking spray
corn tortilla
tortilla
cookies
roll
cooking oil
baking sheet
paper towels -
6Lay out a tortilla and add about 2 TBSP of chicken mixture to the middle of your tortilla.
tortilla
whole chicken
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7Roll up. Fill the remaining tortillas in the same way and line them up next to each other on your cookie sheet, so they are very close to each other, but not touching. This should make two rows on each of your cookie sheets.If two pans are too much for your family, then at this point, take one pan and put it in your freezer. Once the enchiladas are frozen, remove them from the pan and stack them in a double lined ziploc freezer bag. When you want to make them, simply line them up again on a greased cookie sheet, let thaw for about an hour on the counter, then bake as instructed.)Now, bake your enchiladas in the oven, at 400 degrees, for about 20 minutes. They should be lightly browned.
tortilla
cookies
roll
baking sheet
oven
frying pan -
8Remove them from the oven and spoon over about 2TBSP of your enchilada sauce over the top of each enchilada. Then sprinkle the tops with cheese.
enchilada sauce
cheese
oven -
9Put the enchiladas back in the oven for about 7 minutes. After that, it's time to eat!
oven
