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Chicken Enchiladas
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Mexican
These chicken enchiladas are a great dish for your Mexican fiesta! Make them ahead of time and then pop them in the oven while you enjoy time with your guests. Pull them out and enjoy tortillas brimming with chicken and creamy cheesy sauce. (You can use Old El Paso red enchilada sauce – either hot or mild – or add ingredients for your own sauce.)
Ingredients
Enchiladas
- 4 skinless, boneless chicken breasts, halves
- 1 onion, chopped
- 1/2 pint sour cream
- 1 cup shredded cheddar cheese
-
1 tablespoon dried parsley
-
1/2 teaspoon dried oregano
-
1/2 teaspoon fresh ground black pepper
-
1/4 teaspoon salt (optional)
-
enchilada sauce (see recipe below)
- 8 flour tortillas (or corn tortillas)
- 1 12-ounce jar salsa
- 3/4 cup shredded cheddar cheese
- sliced jalapenos (optional)
Enchilada Sauce
-
1 Tablespoon olive oil
- 1 clove garlic, minced
-
1 teaspoon onion minced
-
2 tablespoons chili powder
-
1 teaspoon chipotle chili powder
-
1 teaspoon oregano
-
1 teaspoon cumin
- 1 15-ounce can of tomato sauce
-
2 cups chicken stock
Directions
Enchiladas
Preheat oven to 350°F.
In a medium non-stick skillet, cook chicken over medium heat until no longer pink. Drain excess fat
Tear the chicken with a fork and return it to the skillet.
Add onion, sour cream, 1 cup cheddar cheese, parsley, oregano and ground black pepper.
Heat until cheese melts.
Roll even amounts of the mixture into tortillas and arrange in a lightly greased 9x13 baking dish.
Enchilada Sauce
Heat oil, add garlic and saute until soft
Add onion, chili powder, chipotle powder, orgegano, and cumin. Saute for 1 minute.
Add the tomato sauce and chicken stock and cook over medium heat for 10 minutes, reducing slightly.
Cover rolled enchiladas with enchilada sauce and top with 3/4 cup cheddar cheese.
Place jalapeños on top, if desired.
Bake uncovered for 25 minutes. Cool 5-10 minutes before serving.
top with salsa and sour cream if desired
