These cheesy chicken enchiladas should be a weeknight dinner staple
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These cheesy chicken enchiladas are a great option for a quick and no-fuss dinner.
Servings: 8 enchiladas
Ingredients
4 tablespoons olive oil
2 boneless, skinless chicken breasts
salt and pepper
2 garlic cloves, chopped
3 cups enchilada sauce
8 flour tortillas
2 cups shredded pepper jack cheese
1/2 cup fresh cilantro, roughly chopped for garnish
chopped onion for garnish
Instructions
Preheat oven to 425° F.
Preheat skillet over medium-high heat with 2 tablespoons of oil. Pat chicken breasts dry with a paper towel and lightly season with salt and pepper on both sides. Place in skillet and sear.
Cook chicken until lightly brown on both sides, then add garlic. Stir garlic in oil and cook for 1 min. Don't let it burn!
Next, pour enchilada sauce into the skillet. Once it's boiling, turn heat down and simmer. Cook for 10 minutes or until chicken is fully cooked through.
Remove chicken from the skillet the let it cool slightly.
Using two forks, shred chicken into pieces.
In a 9"x13" baking dish, pour just enough enchilada sauce in to coat the bottom with a thin layer. Set aside.
Warm the flour tortillas in the microwave wrapped in a damp paper towel for 20-30 seconds.
Spoon shredded chicken and 1 cup of cheese evenly between the eight tortillas. Roll the tortillas and place them in the baking dish, seam-side down in the sauce.
Brush the remaining olive oil across the tops of the rolled enchiladas.
Drizzle more enchilada sauce over the tops of the enchiladas and sprinkle with the remaining cheese.
Place dish in the oven and bake uncovered for 15 minutes or until tortillas are slightly golden.
When they're done, let them sit for 5-10 minutes.
Garnish with more enchilada sauce, cilantro and onions and serve.
