Ingredients:
• 4 boneless, skinless chicken breasts
• 1 (10-ounce) can enchilada sauce
• 1 (4-ounce) can diced green chiles
• 1 (8-ounce) package shredded Mexican cheese blend
• 1/2 cup diced onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 8 (6-inch) flour tortillas
• 2 tablespoons vegetable oil
• Sour cream and chopped fresh cilantro, for garnish
Instructions:
1. Preheat oven to 375 degrees F.
2. Heat a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Remove from heat and shred the chicken into small pieces.
3. In a medium bowl, combine the enchilada sauce, diced green chiles, 1/2 cup of the cheese, onion, garlic powder, chili powder, cumin, oregano, and paprika.
4. Heat the vegetable oil in the same skillet over medium heat. Add the tortillas, one at a time, and cook for about 30 seconds per side.
5. To assemble the enchiladas, spread a spoonful of the enchilada sauce mixture on each tortilla, followed by the shredded chicken and a sprinkle of cheese. Roll up the tortillas and place in a greased 9×13-inch baking dish.
6. Pour the remaining enchilada sauce mixture over the top
Chicken enchiladas are a classic Mexican dish that have been enjoyed for generations. This dish is typically comprised of soft corn tortillas rolled around a filling of shredded chicken, cheese, and other ingredients. It is then covered in a red or green salsa-based sauce and baked until the cheese has melted and the sauce is bubbling.
The history of chicken enchiladas dates back to the 19th century, when Mexican cuisine was heavily influenced by the Spanish colonizers. Mexican cooks combined the Spanish tradition of rolling small grains such as rice, beans and spices in a soft tortilla and added shredded chicken to create one of the first enchilada dishes.
When making chicken enchiladas, one of the most important tips is to pre-shred the chicken. This will help the chicken to absorb the flavors of the sauce and other ingredients as it cooks. Another tip is to use mild to medium-heat enchilada sauce for flavor and to keep the dish from becoming overly spicy.
For an extra burst of flavor, one can marinate the chicken prior to cooking. This can be done quickly when using store-bought marinades, or with a homemade garlic, vinegar and chili mix. Once the chicken has been prepared and shredded, it can be then gently tossed in a hot skillet with a few tablespoons of cooking oil. The chicken should be cooked until it’s slightly browned and then set aside.
To assemble the enchiladas, lay a softened corn tortilla flat and spoon a spoonful of enchilada sauce over the middle. Then, lay a small amount of chicken, cheese, and other ingredients, such as chopped onion, bell pepper, and garlic, down the center of the tortilla. Roll the tortilla up tightly, like a mini burrito, and place it in an oven-safe baking dish. Repeat with the remaining tortillas and ingredients to create a full dish.
Once the baking dish is filled, pour the remaining enchilada sauce over the enchiladas and sprinkle with grated cheese. Bake the enchiladas for 25-30 minutes, until the cheese and sauce are bubbling.
To serve, place one or two chicken enchiladas on a plate and top with a dollop of sour cream or cilantro, diced tomatoes and avocado slices. Enjoy!