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Chicken Enchiladas with Onions and Jalapenos
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Servings:
5
Author:
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Course:
Main Course
Cuisine:
American
Mexican
Keywords:
chicken
Cheesy
🧂 Ingredients
24 oz
Boneless, Skinless, Chicken Breast
(2 large breasts)
1 tsp
Black Pepper
1 tsp
Garlic Powder
1 tbsp
Extra Virgin Olive Oil
100 g
Yellow Onion
sliced thin (about ½ onion
30 g
Jalapenos
diced, and a few slices for the topping (1 pepper)
1 package
Taco Skillet Sauce
Frontera, fire roasted tomato & green chile
5
Tortillas
1 can
Stewed Tomatoes
(16 oz can)
65 g
Mexican Four Cheese Blend
2% milk (about ½ cup)
20 g
Scallions
diced (about 2 stalks)
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Instructions
1
Heat a large pan with a lid to medium heat. While waiting for the pan to heat up
season the chicken with pepper and garlic powder. Once the pan is hot, add the
extra virgin olive oil to the pan.
2
Place the chicken immediately in the pan, leave it there for 2 minutes, then
flip to the other side and cook for an additional 2 minutes.
3
Both sides should start to become golden brown, but the center will still look
uncooked…if not golden, give each side another minute…your pan wasn’t hot
enough. Turn the heat to low and cover the chicken with a lid. Let it cook for
about’ 12‘ minutes, then flip and cover again for another’ 12‘ minutes.
4
After’ 12‘ minutes on each side covered, the chicken should be done. But this
does depend on the size of the chicken breast…these times are based on’ 12‘ oz
breasts. It is always best to check the internal temperature of chicken before
serving. Typically 1 minute per oz per side while covered works to cook
perfectly.
5
Once the chicken is done remove from the pan, leaving the juices in the pan. We
are going to use the same pan for the remaining ingredients. Set the cooked
chicken breast to the side for a few moments while you work on the remaining
ingredients.
6
Pre-heat the oven to 350’°.
7
In the same pan the chicken was cooked in add the sliced onions and diced
jalapenos. Toss them with the chicken juices and cook for about 5 minutes on
medium heat, just enough for them to soften up a little.
8
While the peppers and onions are cooking, use a fork and knife to shred the
chicken breasts. Once they are shredded add them back into the pan with the
onions and peppers.
9
Now add the taco sauce packet to the pan. Then toss the chicken, peppers, and
onions together. Cover with a lid and allow to simmer on low heat for 5 minutes.
10
After 5 minutes turn off the heat and begin assembling your enchiladas. This
recipe makes 5 enchiladas. In 5 tortillas evenly divide your chicken and pepper
mixture. Then roll up each of the tortillas like a burrito and place in your
baking dish. The baking dish should have high sides and fit all of your rolled
tortillas tightly.
11
After you have each of the rolled tortillas in the baking dish, pour your stewed
tomatoes and the sauce over top. Sometimes the tomatoes are just a little too
big, so I like to slice them up just a little bit smaller.
12
Then top with your cheese, and bake for 15-20 minutes, until the cheese has
melted.
13
Once done baking, top with your sliced jalapenos and scallions and serve. Or
portion out for your meal prep.
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