Chicken & Green Chile Enchiladas

In my hometown in Missouri, there is a small grocery store known as “Bent & Dent” or the “Dent Can Store”.  They have groceries at super cheap prices that come to them when another grocery store has had an over supply, products haven’t been selling, or things are near or at expiration dates. I LOVE to go there.  It is a must stop place anytime I have visited back home.  I know a lot of you reading this are horrified to think of using something that has expired.  If you read information from groups such as USDA, it explains differences in the labels.  Generally, it is not so much a safety issue, but foods will start losing some of the quality when over the dates.

Now why am I telling you more than you want to know about my shopping habits?  Because my last trip to the “Bent & Dent” I bought a large can of green chile enchilada sauce.  I have never had a recipe that called for it, but as cheap as it was, I decided I would give it a try.  Well now I have a new item to keep in my pantry staples!

This recipe came out from Pioneer Woman recently and happened to call for the sauce.  I made these enchiladas and we loved them!  Super quick & easy to make, too.  I cooked & shredded the chicken before work as well as chopping & cooking the onions.  And by the way, that chicken on its own was amazing!   After shredding it, I found myself picking at it for breakfast!  When I got home at the end of the day, I had the rest of the prep done in maybe 15 or 20 minutes and the oven took care of the rest!

enchilada 003Ingredients:

  • 16 whole corn tortillas
  • 2 whole boneless, skinless chicken breasts
  • Cumin,
  • Chili powder
  • 1/4 cup vegetable oil
  • 1 large onion, diced
  • 1 large can (28 ounces) green enchilada sauce
  • 3 cups cheddar or cheddar/jack cheese, (more if needed)
  • Sour cream
  • Diced tomato
  • Chopped green onions

Directions:

Preheat the oven to 350 F.

If you have a gas stove, hold tortillas (one at a time), over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. With an electric stove, I sprayed a non-stick skillet with cooking spray and heated tortillas until they started to brown.

Set warmed tortillas aside.

Sprinkle both sides of the chicken breasts with the cumin and chili powder.

Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear.

Set chicken aside on a plate to cool, then shred it finely with a fork.

Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized.

Remove them from the pan and set them aside on a plate.

Pour thin layer of sauce into a 9 x 13 inch casserole dish.

To assemble the enchiladas, pour more sauce on a plate, dip a tortilla into the sauce and then lay in the 9×13 casserole dish.

Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions.

Roll it up tightly, then place it, seam side down, in the pan.

Repeat with the rest of the tortillas.

Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese.

Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.

Remove it from the oven and let it sit for 15-20 minutes before serving.

Serve enchiladas by topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of green onions.

Recipe Adapted from: Pioneer Woman

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