Jeff has been cooking up a storm in the kitchen lately! I’m not sure if it’s the weather change or the earlier nights that have him putting on his chef’s hat so often. Whatever it is – we’re really happy to see him smiling and relaxing in the kitchen at night. He always seems to come up with something delicious and interesting to make that’s perfect for the season.
Many of you have been asking for this recipe for the last year – he’s made chicken enchiladas quite a few times for us and we personally love it! It’s simple to make.. even a non-cook like me could whip this up! The thing I love most about this enchiladas recipe is that it can feed a large family or if you have a smaller family, you can have enough for 2 nights.
Jeff paired his Chicken Enchiladas with lime infused cauliflower rice – let us know if you’d like the recipe for this as well.
We hope you enjoy Jeff’s Chicken Enchiladas recipe! If you end up making them, please leave a review in the comments below!
- 8 oz Roasted Chicken Meat – Shredded
- 1 oz Olive Oil
- 1/2 white Onion – Chopped
- 1 clove Minced Garlic
- 1 1/2 tsp Garlic Powder
- 1 tsp Ground Cumin
- 1 tsp Chipotle Chili Powder (Optional)
- 1 tsp Onion Powder
- 20 oz Red Enchilada Sauce – Divided
- 8 Corn Tortillas – White or Yellow
- 4 oz Sharpe Cheddar Cheese
- 4 oz Mexican Cheese Blend
- 1/4 cup Chopped Green Onion
- 1/4 cup Cilantro – Chopped
Pre-heat oven to 350 degrees
Shred roasted chicken breast meat and set aside. If you don’t have already roasted check meat, pan fry 2 chicken breasts, shred and set aside.
In a skillet on medium, heat olive oil, then sauté onion and garlic for about 5 minutes until the onion softens. Add Garlic powder, Cumin, Chipotle powder and onion powder and cook until fragrant, about 2 minutes.
Note: Chipotle powder is spicy, so it’s optional!
Add 3/4 cup of enchilada sauce. Once the sauce is hot, reduce heat to low and continue cooking for another 10 minutes stirring occasionally.
While the sauce is cooking, prepare your baking dish… Add 1/2 cup of enchilada sauce to the bottom of the dish and spread evenly, then sprinkle about 1/2 cup of cheese evenly across the bottom of the dish.
Stack the tortillas on a microwave safe plate and cover with a wet paper towel. Heat in the microwave for 15 – 20 seconds to soften. As an alternative, you can heat them in a covered skillet on your stove for a few minutes to soften.
Add 1/8 of the chicken mix to each tortilla along with a small spoonful of enchilada sauce and cheese. Roll and place seam side down in the baking dish.
After all tortillas are in the baking dish, pour 3/4 cup of enchilada sauce and sprinkle remaining cheese over the top of the enchiladas.
Bake for 25 minutes until cheese is golden brown.
After removing from oven, sprinkle with chopped green onions and cilantro. Serve and enjoy!
Click here to see more of Jeff’s recipes & cooking tips.