Chicken Enchiladas
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tsps
Taco Seasoning1 tsp
Ground Cumin1 tsp
Oregano (dried)1 tbsp
Unsalted Butter1 medium
Onion (chopped)110 g
Cream Cheese (softened)3 cups
Monterey Jack (shredded)1.5 cups
Picante SauceDirections:
1
Preheat the oven to 350 degrees F
2
Spray a 9-by-13-inch baking dish with cooking spray; set aside
3
Place the chicken breasts on a jelly roll pan
4
Drizzle each breast on both sides with 1 tablespoon olive oil
5
In a small bowl, mix together the taco seasoning, cumin, oregano and black pepper; sprinkle evenly over both sides of the chicken breasts
6
Roast for 15 to 20 minutes on each side, or until golden brown and cooked through
7
Remove the pan from the oven and allow to cool for 15 minutes
8
Shred the chicken and set aside
9
Meanwhile, in a medium skillet over medium heat, melt the butter until shimmering, about 2 minutes
10
Add the onions and saute until soft, about 5 minutes
11
Add the green chiles and saute for 1 minute
12
Stir in the cream cheese, ranch seasoning and the shredded chicken
13
Cook over medium heat, stirring constantly, until the cream cheese melts, 3 to 5 minutes
14
Lay the tortillas flat on a clean dry surface and spoon 2 to 3 tablespoons of the chicken mixture down the center of each
15
Roll up the tortillas and place them, seam-side down, in the prepared baking dish
16
Sprinkle with the Monterey Jack
17
Pour the picante sauce over the rolled tortillas and cheese
18
Bake until browned and bubbly, 45 minutes