I asked Alicia what she felt like for dinner. She responded with, “Chicken enchiladas!”
I then asked Google how to make enchiladas. Tyler Florence responded with, “Chicken, random veggies, tortillas, chilies, cheese, and spices.”
In the past, our enchiladas also included some rice on the inside… adds an extra texture and fills it out quite nicely. I decided to trust Mr. Florence and his five-star Food Network recipe (for the most part).
Alicia was tasked with the chicken (since she hates chopping onions). A simple browning in a pan with some vegetable oil, seasoned with salt, pepper, garlic powder, and cumin. Once they were done they were removed from pan and shredded.
The sauce started with a saute of the onions, garlic, and chilies, then ended with a can of stewed tomatoes.
A few minutes later, the chicken was added back to the pan and mixed thoroughly with the sauce. I turned the heat down to low and got to work on the tortillas.
The tortillas were doused in enchilada sauce, filled with the chicken mixture, and then placed seam-side-down in the baking pan. Add the diced tomatoes, sprinkle with the shredded cheese (I had a few versions of cheddar in the fridge, so that’s what I used), and throw it in to bake for 20 minutes.
Add your favorite toppings and go to town. In my opinion, all Mexican food deserves some sour cream and hot sauce.
If you cut back on the cheese, you can almost consider these to be fairly healthy. A tortilla, chicken breast, a bunch of veggies, and some light sour cream… much healthier than what I have been eating lately.
Chicken Enchiladas – All the Mexican flavors you are looking for in a highly modifiable recipe to suit your needs.
Ingredients
Instructions
Season the chicken with salt, pepper, garlic powder, and cumin powder. Cook over medium high heat in a saute pan with vegetable oil until brown. Flip and cook until no longer pink. Remove from pan.
Add garlic and onions in the saute pan and cook until soft. Add the chilies and stewed tomatoes. Continue cooking for a few minutes.
Shred the chicken and then add to the sauce, mix thoroughly.
Preheat oven to 350ºF.
Pour the enchilada sauce in a large bowl and then dip the tortillas in the sauce. Place some of the chicken mixture in the tortilla and wrap. Place the enchilada seam-side-down in a baking dish. Continue until you run out of something.
Spread diced tomatoes and shredded cheese over top of enchiladas and bake for about 20 minutes.
Serve topped with sour cream and hot sauce.
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