Recipe

Chicken Enchiladas Recipe

	Acsproul / All my dishes 1 year, 1 month ago These are the best homemade enchiladas I've ever had. To me the sauce tastes so much more authentic than any canned sauce. I came up with the recipe for both the enchiladas and the sauce by combining ideas from various other recipes. Prep:40m Cook:20m Servings:6	Acsproul
	mexican chicken enchilada

Does this look good? Yeah! / Nope

Fans

jencathen

juels

dmajor

Ingredients

1 teaspoon olive oil

1 batch of enchilada sauce (see my recipe)

12 8 inch corn tortillas

4 boneless, skinless chicken breasts

4 oz can of diced chiles

2cloves garlic, minced

1 small white onion, diced

1 teaspoon oregano

1 teaspoon parsley

1 teaspoon cilantro

2 cups taco flavored cheese, divided

fresh grated black pepper, to taste

vegetable oil for frying tortillas

Directions

Preheat oven to 350 degrees.

Put oil in pan and heat. Add chicken and cook through. Dice chicken and add back to pan.

Mix in chiles, garlic, onion, oregano, parsley, cilantro, pepper and 1 cup of the cheese. Heat until blended together well.

In a separate pan heat one inch deep of vegetable oil. Cook tortillas one at a time and each only for a minute, or until the tortilla becomes soft and pliable.

Coat the bottom of a 9x12 pan with enchilada sauce.

One by one dip each tortilla in sauce, then add a tablespoon of the chicken mixture, roll up and put into 9x12 pan.

Once all enchiladas are rolled and in pan pour remaining sauce on top. Then sprinkle remaining cup of cheese over the top.

Bake enchiladas for 20 minutes or until heated through and cheese is melted.

Serve with sour cream if you choose.

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