Chicken Enchiladas

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

16 whole corn tortillas

2 whole boneless, skinless chicken breasts

Cumin, for sprinkling

Chili powder, for sprinkling

1/4 c. vegetable oil

1 whole large onion, diced

3 (15-ounce) cans green enchilada sauce, or use red if preferred!

3 c. grated cheddar/jack cheese, more if needed

Sour cream, for serving

Diced tomato, for serving

Chopped cilantro, for serving

Directions

Step

1

Preheat the oven to 350°F.

Step

2

One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.

Step

3

Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4 to 5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.

Step

4

Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.

Step

5

Pour 2 cups of sauce into a 9-by-13-inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay it on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam-side down, in the pan. Repeat with the rest of the tortillas.

Step

6

Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.

Step

7

Remove it from the oven and let it sit for 15 to 20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.

Nutrition

• Calories: 549
• Total Fat: 27 g
• Saturated Fat: 11 g
• Trans Fat: 0 g
• Cholesterol: 95 mg
• Sodium: 2100 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 11 g
• Total Sugars: 14 g
• Protein: 35 g