20 March, 2015

Chicken Enchiladas

I'm a Texan.  I love a good Tex-Mex meal full of meat, cheese, and tortilla.  I decided to tackle some chicken enchiladas the other night, and little to say, I was not disappointed.  I actually, for once, felt like I made a meal that tasted as if it came from a Mexican restaurant.  We were all impressed.  Plus, anyone who knows me personally knows that I am crazy lactose-intolerant -- But this was well worth it.  I don't like you, lactose!  But cheese, I love you still.

This recipe should feed 5-7 people, but if you're like my family and me, it will feed closer to 4-5.  We're slightly voracious.

To make these you'll need:
1 pack of tortillas (we used flour)
1 can of enchilada sauce
1 lb chicken thighs
1/2 onion
1 can green chiles
1/2 cup shredded cheese
Green onion to garnish

Directions:
Preheat your oven to 350 degrees F
Cook up your chicken (we boiled ours) -- Tip: if you're lazy, just buy a rotisserie chicken.
Heat some olive oil up in a pan.  While the oil is heating, shred your chicken.
Pour some of the enchilada sauce into the pan with the chicken and let them heat for a few minutes
Dice your onion + Add onion and green chiles to the mixture

Chicken Enchiladas Recipe
Chicken Enchiladas Recipe

Coat your tortillas with enchilada sauce on both sides
Spoon your chicken mixture into the tortillas, roll up, and place folded side-down in the pan
Once your pan is filled, add your cheese on top
Bake for about 20 minutes
Remove from oven, add green onion, and enjoy!

Chicken Enchiladas

These are amazing.  I can put down some food, and I ate 1 + a small half and was done.  And maybe a little rice and beans too...

Share:

No comments

Post a Comment

© Cori Scherer | All rights reserved.
Blog Design Created by pipdig