Cheesy Chicken Enchiladas
Cheesy Chicken Enchiladas might be just the main course you are searching for. For $1.66 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 421 calories, 27g of protein, and 16g of fat. 34 people were glad they tried this recipe. A mixture of bay leaf, canned tomatoes, green chiles, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by A Cedar Spoon. A few people really liked this Mexican dish. From preparation to the plate, this recipe takes roughly 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Cheesy Chicken Enchiladas, Cheesy Chicken Enchiladas, and Cheesy Chicken Enchiladas are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 bay leaf
1-14.5oz can of diced tomatoes
1 teaspoon cumin
Fresh cilantro, chopped
2-4oz cans of diced green chiles
Green onions, chopped
1 cup red enchilada sauce (divided)
1/4 teaspoon red pepper
Salt and pepper to taste
2 cups sharp cheese , shredded
4 skinless, boneless chicken breast, cooked
1/4 sweet onion, chopped
1 teaspoon thyme
8 (10 inch) whole wheat tortillas
1 medium green pepper, chopped (can use red, yellow or orange)
Equipment:
mixing bowl
stand mixer
frying pan
baking pan
aluminum foil
oven
Cooking instruction summary:
Preheat over to 350 degrees.To cook chicken:The way I cooked the chicken is by placing the four chicken breasts in a wide pan with a dash of salt and pepper, 1 bay leaf and 1 teaspoon of thyme. Put water in the pan so 2 inches covers the chicken. Bring the chicken to a boil and turn the heat down to a simmer, cooking for 10 minutes. Turn heat off and cover and let sit for 8-10 minutes, or until chicken is cooked through.To shred chicken:Use two forks to shred the chicken. You can also use a stand mixer by placing the cooked chicken breasts in the mixer and use the paddle attachment to slowly mix the chicken breasts which will shred it.In a large mixing bowl stir together the shredded chicken, diced tomatoes, green chiles, chopped green pepper, sweet onion, cumin, red pepper and 1 cup of cheese. Mix until well combined and set aside.In a 9x13 inch baking dish use 1/2 cup of the enchilada sauce and coat the bottom of the dish. Set aside.Place tortillas on a large plate. Using a spoon place 2-3 spoonfulls of the chicken mixture into the center of the tortilla and roll it until closed. Place seem side down in the dish. Continue to do all of the tortillas laying them side by side.Drizzle the remaining 1/2 cup of enchilada sauce over the top of the enchiladas and sprinkle the remaining cheese on top.Cover the baking dish with alumninum foil and bake in the oven on 350 for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are warm on the inside.Garnish with cilantro and green onions.
Step by step:
1. Preheat over to 350 degrees.To cook chicken:The way I cooked the chicken is by placing the four chicken breasts in a wide pan with a dash of salt and pepper, 1 bay leaf and 1 teaspoon of thyme. Put water in the pan so 2 inches covers the chicken. Bring the chicken to a boil and turn the heat down to a simmer, cooking for 10 minutes. Turn heat off and cover and let sit for 8-10 minutes, or until chicken is cooked through.To shred chicken:Use two forks to shred the chicken. You can also use a stand mixer by placing the cooked chicken breasts in the mixer and use the paddle attachment to slowly mix the chicken breasts which will shred it.In a large mixing bowl stir together the shredded chicken, diced tomatoes, green chiles, chopped green pepper, sweet onion, cumin, red pepper and 1 cup of cheese.
2. Mix until well combined and set aside.In a 9x13 inch baking dish use 1/2 cup of the enchilada sauce and coat the bottom of the dish. Set aside.
3. Place tortillas on a large plate. Using a spoon place 2-3 spoonfulls of the chicken mixture into the center of the tortilla and roll it until closed.
4. Place seem side down in the dish. Continue to do all of the tortillas laying them side by side.
5. Drizzle the remaining 1/2 cup of enchilada sauce over the top of the enchiladas and sprinkle the remaining cheese on top.Cover the baking dish with alumninum foil and bake in the oven on 350 for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are warm on the inside.
6. Garnish with cilantro and green onions.
Nutrition Information:
covered percent of daily need
