Recipe

Quik Chicken Enchiladas Recipe

	Erisgrrrl / All my dishes 2 years, 2 months ago Fastest and yummiest chicken enchiladas I've ever had! Totally beat out my moms! I threw it together off the top of my head and it was AMAZING! Even my 2yr old loved it! Like almost all my recipes it's easy for you to sub your faves and customize... More Prep:10m Cook:25m Servings:5	Erisgrrrl
	cheap easy fast chicken mexican yummy

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Ingredients

1.5-2lbs skinless boneless chicken breast (of course you can use tenders to cut some chop time or thighs if you like dark meat)

jar of your fave salsa (or your homemade kind - I'll post the best homemade salsa recipe ever soon!)

shredded pepperjack cheese

2 cloves garlic finely chopped

ground cumin

ground coriander

ground cayenne pepper

salt and pepper

taco size corn tortillas (I recommend Ole brand)

olive oil

1 small can green enchilada sauce

optional prepared nacho cheese

optional cilantro to garnish

Directions

smash garlic cloves with the back of the knife, peel and chop. push aside

pour a turn or 2 of olive oil into a dutch oven style pan and heat over medium-high heat

chop your chicken into very small pieces

once the oil is smoking dump in all the chicken pieces and spread them out to brown.

turn the heat up a bit

DON'T STIR YET!

sprinkle a lil layer of seasonings (salt, pepper, coriander, cumin and cayenne) across the top of the chicken (however you like it... I'm pretty generous with seasonings other than salt but if you like things a lil on the safe side just hit it with a few shakes) and dump in the garlic

wait until the chicken is turning white up the edges before stirring so you get a nice brown

cook chicken until barely pink (just a few minutes) and add a good plop of salsa from the jar (I'm guessing it's about 1/2 cup)

stir around and cook a minute or 2

if you're using nacho cheese, remove chicken from heat and stir in a big ploppy spoonful of cheese (1/2 cup again maybe)

heat oven to 400-450 depending on your oven (I apparently have a nuclear powered super over so I'd only do 400 but if you have an electric oven or not as hot gas one ya might go for 450)

wrap a small stack of tortillas in papertowel and microwave for about 15 seconds so they're pliable - if you don't refrigerate your tortillas you might be able to skip this step!

dump about 1/4 can of enchilada sauce in the bottom of your pan

throw a tortilla in the bottom, spoon on some chicken, roll and move to the edge.

repeat the throw/spoon/roll/move action until all the chicken is gone and your pan is full

cover with remaining enchilada sauce making sure to cover the edges

sprinkle as much or as little cheese on top as you like (I use pretty much the entire contents of a small bag!)

pop in the oven for about 10 minutes or until the cheese is bubbly and starting to brown

now hit it with the broiler until the cheese is nice and crusty (takes about 65seconds in my broiler... could take a while longer if you have to wait for an electric one)

let stand for a few minutes for the cheese and juices to come back together while everyone salivates at the table

tear up some cilantro, drop it over the top and serve!

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Comments

krumkake 2 years, 2 months ago said:
You sold me - these sound easy and very tasty. Thanks for sharing your recipe!

trigger 1 year, 8 months ago said:
This is pretty well thought out for a short cut recipe, All the seasoning works for me. I would have to substitute the cheese for a dairy free variety which I always have on hand, and use Baked flavored tofu for the chicken.

Great post

Michael

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