Description
Homemade easy chicken enchiladas.
Ingredients
- FOR THE CHICKEN:
- 1-½ teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Oregano
- ½ teaspoons Onion Powder
- ½ teaspoons Paprika
- ¼ teaspoons Garlic Powder
- 1 pinch Salt
- 2 pounds Chicken Breasts, Halved
- FOR THE ENCHILADAS:
- 8 Tortillas (whole Wheat Or White Flour)
- 1 Medium Onion, Diced
- ½ Bell Pepper, Diced
- 3 Roma Tomatoes, Diced
- 2 cups Extra-Sharp Cheddar Cheese, Shredded
- 2 Tablespoons Olive Oil
- ¾ teaspoons Salt
- 1 pinch Black Pepper
- 16 ounces, fluid Canned Or Homemade Enchilada Sauce
Preparation
In a small bowl, mix together chili powder, cumin, oregano, onion powder, paprika, garlic powder and salt. Set aside.
Preheat oven to 450ºF. On a baking pan, season chicken breast halves on both sides with seasoning mix. Put in oven and cook for 35 minutes, or until chicken is cooked through and juices run clear. (Everyone’s chicken and oven are different.) Remove from oven and let cool for a few minutes. Once cooled, shred chicken into thin bite size pieces.
For the enchiladas:
Preheat oven to 450ºF.
Heat a large saute pan to medium heat. Add olive oil. Add onion and bell pepper and cook for 5–8 minutes, or until onions are translucent and vegetables are soft. Sprinkle with a pinch of salt.
In a large bowl, combine tomatoes, shredded chicken, cooked bell pepper and onions. Place 1/2 cup of mixture onto each tortilla, making sure each tortilla has the same amount. Roll the tortilla and place into a 9×13 inch baking dish. Pour enchilada sauce over top.
Bake for 15 minutes. Enchiladas should be bubbly and cheese melted and slightly browned. Let cool for 5–10 minutes.
Serve with your favorite toppings and have a fiesta!
