Chicken Enchiladas

Simply perfect enchiladas topped with homemade enchilada sauce. This recipe is a dinner staple.

  • Prep: 15 Mins
  • Cook: 35-40 Mins
  • Portions: 8

Ingredients You'll Need

  • 2 Free Run Chicken Breasts, cooked & shredded
  • 1 tsp. vegetable oil
  • 1 cup onion, diced
  • 2 large garlic cloves, minced
  • 1/4 cup cilantro
  • 1 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1 tsp. chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
  • 2 garlic cloves, minced
  • 2 tbsp. chipotle chilis in adobo sauce
  • 1 1/2 cup tomato sauce
  • 1/2 tso. chipotle chili powder
  • 1/2 tsp. ground cumin
  • 8 flour tortillas
  • 1 cup cheese, shredded (your choice)
  • 2 tbsp. cilantro, chopped, for garnish
  • Salt and pepper

Directions

  1. In a medium sauce pan, add some non-stick spray or cooling oil and saute garlic
  2. Add chipotle chilies, chili powder, cumin, chicken broth, tomato sauce, and salt and pepper
  3. Bring to a boil, then reduce the heat to low and simmer for 5-10 minutes
  4. Preheat oven to 400 degrees F
  5. Heat vegetable oil in a skillet over medium-high heat
  6. Saute onions and garlic on low until soft
  7. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth and cook for 5 to 10 minutes, remove from heat
  8. Put 1/3 cup of chicken mixture into each tortilla and roll it
  9. Place on a baking dish, seam side down, and top with the sauce made in step 2
  10. Top with cheese
  11. Cover with aluminum foil and bake in the oven for 20-25 minutes
  12. Top with cilantro

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