Chicken Enchiladas – DoItAllMamma
Chicken Enchiladas are always a hit in my house. My boys devour them in a matter of minutes, every time! This recipe has a lot of steps, but don’t let it scare you away – they are worth the time! These enchiladas are packed full of flavor that can be as spicy or mild as you’d like. They are packed with protein for a great meal! Usually I make a spicy version and a mild version since my family members all seem to have there own opinion on which is the best.
Here is the instructional video
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Chicken and Enchiladas
This recipe makes 8 – 10 enchiladas, depending on size of tortillas.
- 3 chicken breast
- 2 cans enchilada sauce ((1 for filling, 1 for top))
- 1 package tortilla shells ((I use flour))
- 1-2 package shredded Mexican cheese ((depending on desired amount))
- 1 tsp Cilantro Lime seasoning
- 1 tsp Onion & Herb seasoning
- 2 tbsp ground cumin
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Combine Cilantro Lime seasoning, Onion & Herb seasoning, and ground cumin in small bowl.
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Remove excess fat from chicken breast, if needed.
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Rub seasoning mixture evenly on chicken breast.
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Cook chicken in oven or pressure cooker (20 minutes at 400 degrees in oven or use poultry option on pressure cooker).
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Shred chicken into small pieces using two forks (shreds easiest while hot).
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Preheat oven to 400.
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Spray 9 x 13 glass baking pan thoroughly with cooking spray.
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Spread one spoonful of enchilada sauce evenly in middle section of tortilla shell.
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Add layer of chicken to center of tortilla on top of enchilada sauce.
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Add layer of cheese over chicken.
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Fold sides of tortilla and roll up tightly, place in baking pan.
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Repeat steps 8 – 11 for desired amount of enchiladas.
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Pour remaining enchilada sauce over pan of enchiladas.
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Bake for 15 minutes.
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Add layer of shredded cheese and bake for additional 5 – 10 minutes (until bubbly and cheese is melted).
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Serve immediately and enjoy!
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These are so good! If there are left overs, they are eaten the next day for sure. I like to make one spicy batch and one mild batch.