Chicken enchiladas
Preppy Kitchen · ♥ 11.4K likes · 481K views · 7 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole medium yellow onion
- 1½ lb shredded chicken breast
- 5 cloves garlic
Preheat the oven to 350 and grease a 9 by 13 inch dish. Chop the onion.
- 3 tbsp olive oil
Heat three tablespoons of oil in a big skillet over medium-high until shimmering.
Softening the onion
- ½ tsp salt
- ¼ tsp black pepper
Add the onion with half a teaspoon of salt and a quarter teaspoon of pepper; stir frequently about five minutes until translucent.
- ⅓ cup red enchilada sauce
Add the shredded chicken and a third of a cup of enchilada sauce; cook two to three minutes, mixing gently, to warm through.
- 8 whole flour tortillas
Off the heat, taste and adjust salt and pepper.
- red enchilada sauce
- 2–3 tbsp shredded Mexican cheese blend
Spoon a few tablespoons of sauce over each tortilla, add an eighth of the chicken and two to three tablespoons of cheese, roll, and place seam side down in the dish; finish the roll in the dish so it does not fall apart.
Filling and rolling the enchiladas
Pour the remaining sauce over, spread with a spoon, and cover with the remaining cheese.