Chicken

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas!

Need I say more?

This is a family crowd pleaser for sure

Here I have two large boneless chicken breasts, roughly 2 pounds of chicken

We put them in a pot, and cover them with 2 cups of chicken stock (you can also use water)

Bring them to a boil and cook for 15-20 minutes, depending on the thickness of the breasts

Once done, remove the chicken to a cutting board

Let rest 10 minutes

We like to use 2 forks to shred the chicken

Put the shredded chicken in a large mixing bowl

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We will need 1 cup of mild red enchilada sauce, a  4.5 ounce can of chopped chili’s, 1 medium onion chopped, 1/3 cup of the liquid we have from boiling the chicken, 1/4 cup of fresh cilantro chopped and 1 teaspoon each of kosher salt and ground black pepper

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Add in the enchilada sauce

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Add in the chili’s, onion and stock

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Next add the cilantro, salt and pepper

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As if this wasn’t already going somewhere good, lets add 1 cup of sharp shredded cheddar

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Using our hands, lets give this a mix to incorporate

Ready for some assembly

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Preheat your oven to 375 F

Put 1/3 cup of your enchilada sauce in a baking dish

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Heat 2 cups of water in a pan until just at a simmer

This will help make the tortillas more pliable and easier to work with

Start with 1 tortilla at a time and give them a very fast dunk in the heated water and get them on a work surface (Don’t leave them in the water to long as they will start to break apart)

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I used flour tortillas and flour/corn tortillas

Take 1/2 cup of your mixture and put it into the center of your tortilla

Spread it out length wise

Fold over the end closest to you and the one opposite of it

Take the open sides and fold over the flaps you just made to seal the enchilada

Fold from left to right, then again to make a nice package

Lay in your baking dish and repeat

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Top each enchilada with a 1/2 tablespoon of enchilada sauce and spread it out

My family doesn’t like a ton of sauce, but if you do, just adjust the recipe to your taste

Now cover everybody with 1 cup of shredded sharp cheddar cheese

Cover the pan with parchment paper (I like to spray the parchment paper with oil to keep the cheese from sticking) and then tin foil

Place in the oven and bake for 25 minutes

Uncover and bake for another 10 minutes

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Fire up the broiler at this point and cook 2-3 minutes keeping an eye on it, until the cheese is bubbly and starting to brown

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 This recipe makes 10 enchiladas, so you will most likely need 2 baking dishes

You can also change this recipe up by using green enchilada sauce and any cheese you prefer

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Enjoy!!!

Simply Sundays! ~ Cheesy Chicken Enchiladas

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Ingredients

2 pounds of boneless chicken breasts

2 cups of chicken stock (or water)

1- 28 ounce can of red enchilada sauce

1- 4.5 ounce can of chopped green chili’s

1 medium onion chopped

1/3 cup of stock (reserved after cooking chicken)

3 cups of sharp shredded cheddar cheese

1/4 cup of fresh cilantro

1- 10 count package of flour tortillas

1 teaspoon each of kosher salt and ground black pepper

Directions

Place chicken breasts into a medium sauce pan.  Cover with 2 cups of chicken stock (or water), bring to a boil and cook for 20 minutes.  Remove chicken and set aside on a cutting board.  Let rest for 10 minutes.  Reserve 1/3 cup of stock for enchiladas, save the rest for another use

Using two forks shred the chicken and add to a mixing bowl.  Add 1 cup of enchilada sauce, 1- 4.5 ounce can of chopped green chili’s, 1 medium onion chopped, 1/3 cup of reserved stock, 1/4 cup of fresh chopped cilantro and 1 teaspoon each of kosher salt and ground black pepper.

Add 1 cup of sharp shredded cheddar cheese to the mixing bowl.  Using hands, mix all ingredients to combine.  Preheat oven to 375 F

Heat 2 cups of water to a simmer in a pan.  Moving quickly, dunk a tortilla into the water and move it to your work surface.  Put 1/2 cup of enchilada filling in the tortilla.  Spread it out lengthwise. Fold over the end closest to you and the one opposite of it.  Take the open sides and fold over the flaps you just made to seal the enchilada.  Fold from left to right, then again to make a nice package

Put 1/3 cup of enchilada sauce in the bottom of a baking dish.  Place enchiladas on sauce Pour 1/2 tablespoon of sauce on top of each enchilada and spread it out.  Cover enchiladas with another cup of shredded sharp cheddar cheese.  This recipe yields 10 enchiladas, so I use two baking dishes with 5 enchiladas in each

Cut a piece of parchment paper to fit your baking dish.  Spray with cooking oil and cover enchiladas.  Then cover with tin foil.  Bake on 375 F for 25 minutes.  Remove tin foil and parchment paper.  Cook uncovered 10 minutes more.  Put on broil and cook 3-5 minutes or until the cheese is bubbly and starting to lightly brown

Tools used to make this recipe

Simply Bamboo Bamboo Cutting Board

Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set

© Simply Sundays 2016
All rights reserved

2 comments on “Cheesy Chicken Enchiladas

  1. These look so good! I will definitely add this to my “must try” list…Yum!

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