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Level medium
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Prep time 01 hours
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Cook time 30 minutes
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Total time 01 hours 30 minutes
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Servings 8
Course: Dinner
Main Ingredient: Chicken
Cuisine: Mexican and Tex Mex
Ingredients
- 4 boneless skinless chicken breasts
- olive oil
- salt and pepper
- garlic powder
- cumin
- paprika
- chili powder
- cayenne pepper
- 1 4.5-oz can - green chilis - chopped
- 1/2 red onion
- 1/2 lbs - monterey jack cheese - grated
- 20 6 inch - corn tortillas
- 4 cans - enchilada sauce
- 1/2 lbs - cheddar cheese - grated
Directions
- Preheat oven to 350 degrees F.
- Rub chicken with olive oil and season on both sides with all spices listed above (go easy on the cayenne, and don't oversalt). Grill or saute til cooked through but tender (I put a little water in the pan so the chickn stays moist and the spices don't burn). Remove from heat and allow to cool. Slice thin and place in a large bowl.
- Toss chicken with diced onion, chilis, and Jack cheese (make sure the chicken is completely cool before you do this, or the cheese will melt and clump, making it difficult to toss evenly).
- Warm tortillas slightly to prevent cracking, but not enough to toast them. Pour some enchilada sauce on a plate and coat both sides of each totatilla with the sauce. Place a generous amount of filling in each totilla and roll.
- Coat a rectangular baking dish with cooking spray. Pour just enough enchilada sauce in the pan to coat the bottom of the pan. Set rolled tortillas in dish. Cover with cheddar cheese and olives (if desired).
- Bake in oven 20 minutes or until cheese is melted and enchiladas are heated through.
Resources
Crispy Chicken – If you’re looking for deliciously crispy pan seared chicken, the folks at America’s Test Kitchen suggest that—contrary to what you might think—the key is a cold pan or skillet, not a searing hot one like you’d have for a steak. Here’s why. The key is that by allowing the chicken and the pan to come up to temperature together, you have enough time for the chicken to render its fat, cooking the skin nice and crispy without overcooking the rest of the meat. You’ll probably need to pierce the skin a few times with a sharp knife to give the fat somewhere to render out, but other than that, there isn’t much more to this tip.