Chicken Enchiladas
Chicken enchiladas are the best weeknight dinner idea for families. From the tender shredded chicken to the warm tortillas. What's not to love? This dish is cheesy and filled with hella goodness.
Ingredients
- 3 tbsp Avocado Oil
- 1½ lb. Chicken breast skinless and boneless
- 3 tsp Cumin powder
- 2 tsp Garlic powder
- 1 tsp Mexican Oregano
- ½ tsp Paprika
- 1 tsp Onion Powder
- ½ tsp Cayenne Pepper
- 1 tsp Chili Powder
- Freshly ground black pepper
- Kosher salt
- 1 Onion chopped
- 2 Gloves of garlic minced
- 1 cup Fire roasted corn thawed
- 8 Large tortillas
- ½ cup Salsa
- 1½ cup Enchilada sauce
- 4 oz. Green chiles diced
- 4 Chipotle chiles seeded and minced
- 2½ cup Shredded Mexican blended cheese divided
- Optional Garnish: chopped cilantro leaves, chopped scallions, diced avocado, or sour cream
Instructions
- In a small bowl mix together the following seasonings: garlic powder, cayenne pepper, onion powder, paprika, chili powder, Mexican oregano, and cumin.
- Coat a large pan with the avocado oil. Season all sides of the chicken breast with kosher salt and fresh ground black pepper. Over medium heat, brown the chicken (approx. 7 minutes per side or until no longer pink). Before turning the chicken sprinkle it with the prepared seasoning mixture. Remove the chicken to a plate and allow to cool.
- Saute the chopped onion and minced garlic in the chicken drippings for 2-3 minutes or until tender. Add in the fire roasted corn, chipotle, and green chiles. Stir well and remove from the heat.
- In a large bowl, shred the chicken breast by pulling it a part. Once shredded add it into the sauce pan.
- Preheat the oven to 350 degrees F.
- Assembling the enchiladas: Coat a 13 by 9 inch pan with salsa and half of cup of the enchilada sauce. Lay out a tortilla and spread at least two tablespoons of enchilada sauce over the surface of the tortilla. Add a generous amount of the chicken mixture down the center of the tortilla. Sprinkle a little cheese. Roll up the tortilla and place in the prepared pan with the seam side down. Repeat the process for all remaining tortillas.
- Spread remaining enchilada sauce over the tortillas, followed by the shredded cheese.
- Bake uncovered for 15-20 minutes or until the cheese melts. Garnish with your favorite toppings and serve hot.