A step by step recipe for making chicken enchiladas. Includes a link for the roasted tomatillo enchilada sauce.
Author: Kim Hickok
Recipe type: Main
Cuisine: Mexican
Serves: 6-8
Ingredients
2 lbs chicken breast, boneless & skinless
2 onions
1 bay leaf
1 teaspoon oregano
1 handful cilantro
1 teaspoon cumin
18 corn tortillas
6 ounces Pepper Jack, shredded
6 ounces Cheddar, shredded
Oil
Salt
Roasted Tomatillo Sauce or Green Enchilada Sauce
Instructions
Place the chicken, one onion, bay leaf, oregano, cilantro and some salt in a sauce pan. Gently simmer for 30 minutes until the chicken is fork tender.
Cool chicken and shred.
In a large skillet add some oil and the other onion, thinly sliced, with the cumin. Cook until the onion is almost caramelized. Add salt to taste. Set aside.
In a large skillet add about ¼" canola oil, Fry the corn tortillas about 10-15 seconds per side. The tortillas should still be pliable. Place on paper towels. Set aside.
Preheat oven to 350F.
Spread a little enchilada sauce in the bottom of a casserole dish or lasagna pan.
Dip each tortilla in the sauce, add some of the chicken, top with some cheese. Roll then place in the casserole dish.
Repeat until the chicken is gone. Top with the remaining sauce and cheese.
Bake for 20 minutes or until the cheese is melted.
Recipe by Kimversations at https://www.kimversations.com/2015/03/jens-chicken-enchiladas/