Friday, January 6, 2012

Chicken Enchiladas

So my husband is a picky eater... he doesn't eat greens, onions, ice cream with candy in it, and spicy food, among other numerous restrictions...  But one dish that he absolutely loves is Chicken Enchiladas.  Now I learned this recipe for enchiladas from fellow Poison Gardener, Melissa, who Americanized the recipe for people like my husband.  It is pretty easy to make, it just takes about 2 hours to complete.  I also love this recipe because it makes a lot of servings (it always re-heats nicely - we eat it for days).  I know it isn't a great picture but here is what it looks like:

6 Boneless Chicken Breasts
2 Large Cans of Enchilada Sauce (we use mild)
2 Bags of Burritos Shells (16)
2 Large Bags of Shredded Mexican Cheese
Cajun Seasoning


1) Melt butter (or a substitute) in a large skillet.  Meanwhile, remove fat from the chicken breasts and season them with the cajun seasoning on the front and back.  Once the butter is melted, brown the chicken breasts in the skillet.

2) Once the chicken breasts are browned, add 3/4 can of Enchilada sauce to the pan.  Let the chicken breasts simmer in the enchilada sauce (flip them every once in a while if the enchilada sauce does not cover them) until the chicken breasts begins to pull apart (or until the inside of the chicken is done).

3) Shred the chicken breasts using a fork and knife.  It is best to shred the chicken into long thin pieces.

4) Preheat oven to 375.

5) In a large lasagna pan, pour a little enchilada sauce into the bottom and spread evenly.  Now, heat up a pack of tortilla shells in the microwave (1 minute for each pack).  Spoon shredded chicken into a shell, sprinkle shredded cheese on the chicken and then wrap the tortilla shell tightly.  Place in pan.  Repeat until you fill the bottom layer of the pan.

6) Pour enchilada sauce on top of the row of enchiladas and spread.  Make sure to cover all of the enchilada shells in at least a light layer of sauce.  Sprinkle shredded cheese on top of the enchilada sauce.

7).  Now, continue filling enchilada shells and make a second layer.  Top this layer with enchilada sauce and remaining cheese (and remaining meat if you have any left).  You may need to use a second pan - if you do, remember to put enchilada sauce in the bottom of the pan.

8)  Bake for about 25-30 minutes or until the cheese is melted and the sauce is boiling a little.

Enjoy!! :)

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