Chicken Enchiladas
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Ingredients
- 12 corn tortillas (taco size)
- 2 boneless, skinless chicken breasts
- 1 medium onion (1/2 diced and the other 1/2 quartered)
- 1 bay leaf
- 1/2 tsp dried Mexican oregano
- 6 - 10 sprigs fresh cilantro
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- 32 ounces chicken stock
- 1 10 ounce can red enchilada sauce
- 1 10 ounce can green enchilada sauce
- 1/2 cup salsa
- 1 cup shredded cheddar cheese
Ingredients
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Instructions
- Preheat oven to 350 degrees F.
- In a large saucepan, combine bay leaf, oregano, cilantro, cumin, chili powder, cayenne pepper, salt, pepper, quartered half of onion, chicken breasts, and chicken stock.
- Bring to a boil. Reduce heat to a simmer and poach chicken for 15 - 20 minutes, or until done.
- Remove chicken breasts to a bowl and shred.
- Assemble enchiladas by placing shredded chicken in the middle of the tortilla. Top with diced onion, cheese, and 1 teaspoon salsa. Fold ends in and roll tortillia.
- Place enchilada seam side down in a baking dish that has been sprayed with nonstick spray.
- Once all enchiladas are in the baking dish, evenly poor the enchilada sauce over the top.
- Spoon 1 tablespoon of tomato salsa over the top of each enchilada. Sprinkle cheddar cheese over the top.
- Bake for 30 - 40 minutes.
Recipe Notes
Note: If short on time, you can also use a shredded rotisserie chicken.