Tuesday, September 4, 2012

Chicken Enchiladas

I love chicken enchiladas. They are easy to make, relatively quick, and make my roommates very happy when I make them. Here my recipe for chicken enchiladas, adapted from my mom's recipe. It makes 6-8 enchiladas. Its also pretty easy to cut in half if you are only making it for a few people!
4 chicken breasts (skinless, boneless)
1 chopped onion
1/2 sour cream (I usually use light)
1 3/4 c shredded mexican blend cheese
1T dried parsley
1t dried oregano
1/2 t pepper
1/2 salt
1T (or more) of chili powder
1/2 t garlic salt
1 jar of chopped green chiles
6-8 wheat tortillas
1 (12 oz) jar enchilada sauce

1. Preheat oven to 350 degrees. Spray a casserole dish with nonstick spray.
2.  In a medium, non stick skillet, cook chicken over medium high heat until cooked through. Take out of pan and cube chicken. Drain any water or fat from the pan. 
3. Place the chicken back in the pan over medium heat. Add in 1c cheese, sour cream, chopped onion, parsley, oregano, pepper, and green chiles. Stir together until cheese is melted and all it warmed through. 
4. Turn off heat and add salt, chili powder, and garlic salt. 
5. Roll mixture into tortillas and line pan with them. If you don't know how to roll enchiladas, click here for a video. (Pay attention to the last 30 seconds only)
6. After all of your tortillas are in the casserole dish, pour all of the enchilada sauce over them. Add last 3/4 c of cheese on top.
7. Bake in over for 20, let cool for 5-10 before serving!

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