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Chicken Enchiladas
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A picture of Chicken Enchiladas.

Chicken Enchiladas

farmer_ariel
farmer_ariel @cook_4866266
Half Moon Bay, CA

My first time making enchiladas! Surprisingly easy and fast.

My first time making enchiladas! Surprisingly easy and fast.

Read more

Chicken Enchiladas

farmer_ariel
farmer_ariel @cook_4866266
Half Moon Bay, CA

My first time making enchiladas! Surprisingly easy and fast.

My first time making enchiladas! Surprisingly easy and fast.

Read more
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Ingredients

60 mins
4 servings
  1. 2boneless, skinless chicken breasts
  2. 2 teaspoonscumin
  3. 1 teaspoonchili powder
  4. 2 teaspoonsgarlic granules
  5. 1-2 teaspoonssalt
  6. 1white onion, diced
  7. 8 ouncesjack cheese, grated
  8. 1 cangreen chili enchilada sauce (I used Hatch brand)
  9. 8corn tortillas
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Steps

60 mins
  1. 1

    Preheat oven to 350 degrees.

  2. 2

    Poach chicken breasts in salted water. Once cooked and cooled, shred with a fork.

  3. 3

    Heat a little olive oil in a skillet and sauté onion until softened and fragrant. Add chicken and cumin, garlic, chili powder, and salt and thoroughly mix.

  4. 4

    Get ready to assemble the enchiladas!
    Put light coating of enchilada sauce on bottom of 8x8 baking dish. Heat tortillas until pliable.

  5. 5

    Put about half a cup of chicken mixture in each tortilla and roll. Put rolled tortilla seam side down in baking dish. Repeat until all tortillas are filled and chicken is used.

  6. 6

    Pour remaining enchilada sauce on top of filled tortillas. Sprinkle cheese on top.

  7. 7

    Bake for 15-20 minutes or until cheese is melted and top is to your desired "crustiness."

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farmer_ariel
farmer_ariel @cook_4866266
on May 18, 2016 02:36
Half Moon Bay, CA

Comments (5)

Barry Sullivan
Barry Sullivan @bsulli1970
May 28, 2016 11:29
Yes!!!!
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