Chicken Enchiladas

Name: Chicken Enchiladas
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 2 teaspoons cumin; 1 teaspoon chili powder; 2 teaspoons garlic granules; 1-2 teaspoons salt; 1 white onion, diced; 8 ounces jack cheese, grated; 1 can green chili enchilada sauce (I used Hatch brand); 8 corn tortillas

farmer_ariel @cook_4866266

Half Moon Bay, CA

My first time making enchiladas! Surprisingly easy and fast.

farmer_ariel @cook_4866266

Half Moon Bay, CA

My first time making enchiladas! Surprisingly easy and fast.

Saved

Ingredients

60 mins

4 servings

2boneless, skinless chicken breasts
2 teaspoonscumin
1 teaspoonchili powder
2 teaspoonsgarlic granules
1-2 teaspoonssalt
1white onion, diced
8 ouncesjack cheese, grated
1 cangreen chili enchilada sauce (I used Hatch brand)
8corn tortillas

Saved

Steps

60 mins

1

Preheat oven to 350 degrees.
2

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

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

Pour remaining enchilada sauce on top of filled tortillas. Sprinkle cheese on top.
7

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