Chicken Enchiladas

• servings: 8 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

2 tablespoons vegetable oil

1 small yellow onion, peeled and diced

2 chicken breasts (1 lb.), boneless and skinless, diced into 1/2-inch cubes

2 medium jalapeño peppers, finely chopped

1/2 teaspoon salt (or to taste)

1/4 teaspoon ground black pepper (or to taste)

1 cup red enchilada sauce (homemade or store-bought), divided

8 medium flour tortillas

2 + 1/2 cups cheese (Mexican blend, cheddar, mozzarella or Monterey Jack cheese), shredded

fresh cilantro, finely chopped (for serving)

sour cream (for serving)

Directions

Preheat oven to 350°F.

Prepare the Chicken:

Heat oil in a large skillet for 2 minutes over medium high heat until sizzling hot. Add onion and sauté until tender, about 2 minutes.

Add diced chicken and stir well to cook evenly until fully cooked through, about 6-8 minutes.

Add jalapeño, salt, pepper and 2 tablespoons enchilada sauce. Stir well until evenly combined. Set it aside.

Assemble the Enchiladas:

Add and evenly spread 2 tablespoons enchilada sauce on the bottom of a 9x13 baking pan.

Evenly spread 1-2 tablespoons enchilada sauce on each tortilla wrap.

Sprinkle 1/4 cup shredded cheese across the centre, and add 2 tablespoons of the chicken mixture on top.

Carefully roll up each tortilla wrap with chicken filling and arrange them in the baking pan with the seam side down.

Pour and spread the remaining sauce evenly over top, and sprinkle the remaining cheese on top.

Bake the Enchiladas:

Bake at 350°F for 15-20 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.

Serve warm with cilantro and sour cream, if desired.

Notes

***Red Enchilada Sauce***

1 1/2 Tablespoons oil (vegetable, canola, or avocado oil)

1 Tablespoons all-purpose flour

2 tbsp chili powder

1/2 tbsp ground cumin

1/4 teaspoon dried oregano leaves

1 cup low-sodium beef broth

1 1/4 cups tomato sauce

1 clove garlic , minced

salt to taste

Instructions

In a saucepan stir oil, flour, chili powder, cumin, and oregano together. Cook on medium heat for 2 minutes.

Add beef broth, tomato sauce, garlic and salt. Simmer on low heat for 15 min, stirring occasionally.

Store in the fridge for up to 1 week. Use in a variety of recipes, like cheese enchiladas, loaded chicken enchiladas, and veggie enchiladas.

Nutrition

• Serving Size: 1 enchilada
• Calories: 265
• Total Fat: 12.4 g
• Saturated Fat: 7.3 g
• Trans Fat: 0 g
• Cholesterol: 63 mg
• Sodium: 713.8 mg
• Total Carbohydrate: 15.5 g
• Dietary Fiber: 2.3 g
• Total Sugars: 2.9 g
• Protein: 23.4 g