Chicken Enchiladas

A one-pan meal everyone will love. Use leftover chicken or try a variation with sautéed ground beef or mushrooms and zucchini for a vegetarian version. For easy cleanup or freezer meals, prepare this in a disposable tray. This recipe can also be made ahead, refrigerate or freeze before baking.

Chicken Enchiladas

A one-pan meal everyone will love. Use leftover chicken or try a variation with sautéed ground beef or mushrooms and zucchini for a vegetarian version.

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Course Main Course

Cuisine Mexican

Servings 8

Ingredients

  

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• 3 pounds bone-in skin-on split chicken breasts
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• ½ red onion diced
• 1 bell pepper finely chopped
• 1 tsp ground cumin
• 2 tbsp all-purpose flour
• ¾ cup chicken or vegetable stock
• 1 ½ cups salsa verde
• 2 cups shredded cheddar cheese
• 8 8-inch tortillas (corn or flour)
• Fresh cilantro for garnish optional

Instructions

 

• Preheat oven to 375F.
• Place chicken breasts on a sheet pan, season with 1 tsp salt and ½ tsp pepper.
• Bake for 40 to 45 minutes, or until internal temp reaches 165F.
• Set aside to cool. Turn off oven.
• Once the chicken is cool enough to handle, pick the meat off the bones; shred and transfer to a bowl.
• While the chicken is cooling, heat oil in a large skillet.
• Add onion and bell pepper.
• Season with remaining salt, pepper and ground cumin and sauté for 5 minutes.
• Sprinkle with flour and cook for 2 to 3 minutes more.
• Add chicken stock to pan, stir and remove any bits from the bottom of the pan.
• As the sauce thickens add cooked chicken and stir to combine.
• Spray a 9×13 casserole dish with nonstick spray, coat the bottom with ¼ cup of salsa verde and set aside. Preheat the oven to 375F.
• Scoop 1/8 of the chicken mixture on to the center of a tortilla, sprinkle with cheese and roll up.
• Place in the prepared casserole dish. Repeat with remaining tortillas. Spread remaining salsa verde over the top of tortillas and sprinkle with remaining cheese.
• Bake for 15 minutes or until cheese is melted and bubbly. Allow to cool slightly before serving.

Notes

• TO freeze, allow to cool completely and cover with a layer of parchment paper and a second layer of aluminum foil.
• To reheat, go right from freezer to oven, bake at 375F covered for 45 minutes, remove foil and cook for an additional 15 minutes until cheese is melted.

Nutrition

Calories: 518kcalCarbohydrates: 33gProtein: 51gFat: 20gSaturated Fat: 8gCholesterol: 151mgSodium: 678mgFiber: 2gSugar: 4g

Keyword chicken enchiladas

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