Print Recipe
Copy LinkSpicy Cheesy Chicken Enchiladas
Servings: 2
Total Time: 1 hour 15 minutes
Ingredients
10 oz boneless skinless chicken breast cut in 1/2 inch pieces
1/2 cup diced red onion
1/2 TBSP cooking oil
1 cup chicken broth
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp salt
6 oz sharp cheddar cheese, shredded
4 8-inch flour tortillas
1 recipe Spicy Enchilada Sauce
optional:
sour cream and shredded lettuce
Directions
1. Heat the oil in a dutch oven or large pan over medium-high heat. Add chicken and onions and cook about 3 minutes or until chicken is no longer pink, stirring occasionally.
2. Stir in the garlic powder, cumin, and salt for about 30 seconds.
3. Pour in the chicken broth and stir scraping the bottom of the pan to release any stuck on bits. Bring to a boil then reduce heat to low and cover. Simmer covered about 15 minutes, stirring occasionally.
4. Uncover the pan and increase temp to medium-high. Cook, stirring occasionally, until most liquid has evaporated, around 10 minutes.
5. Preheat oven to 375°F. Pull out a 9x13 baking dish and spread on a little enchilada sauce, just enough to cover the bottom.
6. Place tortillas flat on the counter. Divide the chicken evenly among the tortillas. Place cheese on top of the chicken in each tortilla reserving a little cheese for the top of the dish.
7. Roll the tortillas up tight so they're still open on each end and place them seam side down into the baking dish.
8. Pour the enchilada sauce on top of the enchiladas and top with the reserved cheese.
9. Cover the dish with aluminum foil and bake for 30 to 35 minutes or until the sauce is bubbling.
10. If desired serve with lettuce and sour cream.
2. Stir in the garlic powder, cumin, and salt for about 30 seconds.
3. Pour in the chicken broth and stir scraping the bottom of the pan to release any stuck on bits. Bring to a boil then reduce heat to low and cover. Simmer covered about 15 minutes, stirring occasionally.
4. Uncover the pan and increase temp to medium-high. Cook, stirring occasionally, until most liquid has evaporated, around 10 minutes.
5. Preheat oven to 375°F. Pull out a 9x13 baking dish and spread on a little enchilada sauce, just enough to cover the bottom.
6. Place tortillas flat on the counter. Divide the chicken evenly among the tortillas. Place cheese on top of the chicken in each tortilla reserving a little cheese for the top of the dish.
7. Roll the tortillas up tight so they're still open on each end and place them seam side down into the baking dish.
8. Pour the enchilada sauce on top of the enchiladas and top with the reserved cheese.
9. Cover the dish with aluminum foil and bake for 30 to 35 minutes or until the sauce is bubbling.
10. If desired serve with lettuce and sour cream.
