Chicken enchiladas

Name: Chicken enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 tablespoons vegetable or olive oil; 1 medium onion (diced); 5 cloves of garlic minced; 1.5 pounds cooked shredded chicken breasts; 8 large 8" flour tortillas; 3 cups Mexican-blend shredded cheese; 1 batch homemade enchilada sauce (or 1 10oz container); 1 tsp salt plus more to taste; 1/2 tsp cracked pepper.

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 8

Author : John Kanell

chicken enchiladas enchiladas homemade enchiladas

Ingredients

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3 tablespoons vegetable or olive oil1 medium onion (diced)5 cloves of garlic minced1.5 pounds cooked shredded chicken breasts8 large 8" flour tortillas3 cups Mexican-blend shredded cheese1 batch homemade enchilada sauce (or 1 10 ounces container)1 tsp salt plus more to taste1/2 tsp cracked pepper.

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Instructions

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Step 1

Preheat oven to 350F. Warm the oil in a large skillet over medium high heat. Add the onion and stir over heat for about 5 minutes or until translucent.

Step 2

Add the garlic in and cook while mixing for a minute or until fragrant. Season with salt and pepper to taste then add the shredded chicken along with 1/3 cup of enchilada sauce. Mix over heat for 2-3 minutes then set aside.

Step 3

Spoon a few tablespoons of enchilada sauce over a tortilla then add a generous amount (1/8 the total) of the chicken mixture and top with cheese. Roll and place in your casserole dish. Repeat for the remaining tortillas.

Step 4

Spoon the enchilada sauce over the tortillas then top with the remaining shredded cheese. Bake for about 20 minutes at 350F or until the cheese is melted.

Step 5

Top with optional cilantro as well as whichever garnishes you enjoy.