shredded chicken enchiladas

I love Mexican food. It's delicious, and full of everything wonderful in life. Sauce, cheese, rice, beans. All delicious.

I found a recipe for shredded chicken enchiladas that seemed pretty simple, so I gave it a go. Do yourself a favor: make these this week. It's so easy. My grocery store often has a "4 for $20" deal for meat, so I buy a lot of chicken then and save it in the fridge. Stock up on chicken breasts. You'll use them for everything.

Shredded chicken enchiladas (adapted from here)

2 cloves garlic, minced
1 can enchilada sauce
fresh cracked sea salt
fresh ground pepper
2 boneless, skinless chicken breasts
2 cups shredded cheddar cheese, divided
1/2 cup fresh chopped cilantro
8 medium tortillas

Preheat the oven to 425 degrees. Add the garlic and the enchilada sauce in a deep skillet over medium-high heat and bring it to a boil.
Sprinkle some salt and pepper to taste over the chicken breasts and then nestle them into the sauce.
Reduce the heat to low, cover and cook until the chicken is cooked through (about 15-20 minutes). Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool. Once cool, shred the chicken using two forks. It's kind of tedious, but very worth it. Transfer the chicken to a large bowl, add half of the enchilada sauce, one cup of cheese and the cilantro. Gently mix to combine.
Warm your tortillas in the microwave for about 30 seconds wrapped between damp paper towels. Oil a 9x13 baking dish. Spoon about 1/3 cup of the chicken mixture into a tortilla. Gently but firmly roll the tortilla up and place in the prepared dish. Repeat until there's nothing left. Lightly brush the rolled tortillas with oil so they don't crack, and place in the oven for about 10 minutes. Reduce the heat to 400 degrees. Pull out the pan, cover enchiladas with the remaining sauce and sprinkle the remaining 1 cup of cheese over the top. Garnish with some more cilantro if you so please. Cover the dish with aluminum foil and bake for another 20 minutes or so. Remove the foil and let bake for another 5 minutes. Try not to eat your hand.
Enjoy!

I've had quite an exciting weekend, and I can't wait to share everything with you all. I hate to be oddly cryptic, but trust me. It's awesome :)

What did you do this weekend?

7 comments:

  1. Stop posting recipes and just come cook for me already.

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  2. i too love mexican food.

    these enchiladas look so yummy.

    i recently added lime and honey and chili powder to the chicken and it tastes divine!

    Lindsay

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  3. let's be friends. i'll bring the dessert and you can cook. mkay?

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  4. yum,yum,yum,yum,yum!!!! Let's make a deal I'll bake you a pie if you make me some enchiladas? Sound good? :)
    xx
    Z

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  5. oh you just WAIT for my weekend post, its coming soon!!! :)

    ReplyDelete
  6. Your blog always makes me SO hungry.

    And I can't wait to hear about your weekend!! The suspense is killing me though :)

    ReplyDelete
  7. oh my gosh these look SOOO GOOD!!! Wish I didn't read this post right before bedtime, now I'm hungry :)

    ReplyDelete

Oh, herro there.

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