| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 15 minutes |
| Servings |
people
|
Ingredients
Chicken
- 8 ounces chicken breast skinless boneless
- 1 teaspoon paprika for sprinkling
- 1 teaspoon chili powder for sprinkling
Enchilada Filling
- 8 corn tortillas
- 16 ounces red chili cooking sauce we like Frontera’s mild variety
- 4 ounces cheddar cheese shredded
- 4 ounces monterey jack cheese shredded
- 16 ounces tomatillo salsa we like Frontera’s medium
Garnish
- sour cream for garnish
- cilantro for garnish
Ingredients
Chicken
Enchilada Filling
Garnish
|
|
Instructions
Prepare Chicken
- If the chicken has the thin tenderloins attached, cut them off. They will cook a lot faster than the thicker breast pieces.
- Poke chicken all over with a fork to tenderize them. Sprinkle with paprika and chili powder.
- Cook to an internal temperature of 165 F.
- Let the chicken cool and then shred it.
Assemble the dish
- Warm the tortillas. We wrap them in a kitchen towel and microwave them for 1 minute. You can also heat them individually in a skillet or over a gas stove burner.
- Pour the cooking sauce into the bottom of a 9×13 baking pan. Then dip each tortilla in the sauce and stack them on a plate.
- For each tortilla sprinkle it with cheese, add some chicken, and then a bit of tomatillo salsa.
- Roll each up into a tube shape, and arrange in the baking dish.
- Once the dish is filled, sprinkle the remaining cheese over the top.
- Cook at 350 F for 30 minutes.
- Let cool for 15 minutes so that things stay together.
- Serve with extra tomatillo salsa on the plate, and a bit of sour cream and minced cilantro on the top.
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