Cheesy Chicken Enchiladas
Flour tortillas stuffed with a chicken and veggie filling get topped with cheese and baked to perfection. Ladle over enchilada sauce for those that want it and enjoy!
Ingredients
- 3 chicken breasts shredded
- garlic powder, onion powder, salt, pepper, ancho chili powder, cumin, paprika
- 1 purple onion diced
- 6 cloves garlic minced
- 1/4-1/2 C chipotle sauce per taste
- 1 can petite diced tomatoes
- 1 C frozen corn
- Flour tortillas
- 16 oz shredded Mexican cheese
- Enchilada sauce
Instructions
- Trim and pound chicken so it's even thickness on all sides. Pat dry. Season liberally with all seasonings listed. No need to measure.
- Set a pan a hair under medium heat. Preheat olive oil for 3-4 minutes and cook chicken breasts for 8 minutes per side. Let rest for 10 minutes then shred.
- To the same pan the chicken cooked in add some more oil and soften a diced purple onion for 10 minutes. Add minced garlic and cook 2 minutes more.
- Pour in chipotle sauce, petite diced tomatoes, shredded chicken and a cup of frozen corn. Mix and cook for 5 minutes.
- Microwave tortillas so they're pliable.
- Add about 1/2 C filling to each tortilla on the bottom side of the tortilla (not in the middle). Fold in the sides first, then start at the bottom where the filling is and and roll up, holding the sides in the entire time.
- Place enchiladas in a 9x13 pan and cover with all of the shredded cheese.
- Bake at 350 until the cheese is melted. Broil at the end for more color.
- Warm canned enchilada sauce in a saucepan over medium heat until heated through. Ladle over individual servings of the enchiladas for those that want it.
- Garnish with cilantro
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