![]() These are delicious! I whipped them up yesterday in an effort to use some chicken, corn tortillas, and chunks of cheese that I needed to use, and they wound up being super tasty. ![]() So I did what I normally do when I feel myself overwhelmed with recipe title options: I stripped it down to its bare bones and called it Chicken Enchiladas. My title choices were:Ĭhicken & Green Chile Enchiladas Green Chile & Chicken Enchiladas Enchiladas with Chicken and Green Chile Enchiladas with Green Chile and Chicken Green Enchiladas (grody!) Chicken Enchiladas with Caramelized Onions, Green Chiles, and Other Really Good Stuff This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro. Step 7 Remove it from the oven and let it sit for 15-20 minutes before serving.Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly. Step 6 Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese.Roll it up tightly, then place it, seam side down, in the pan. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Step 5 Pour 2 cups of sauce into a 9 x 13 inch casserole dish.Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through. Remove them from the pan and set them aside on a plate. Step 4 Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized.Set it aside on a plate to cool, then shred it finely with a fork. 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. Step 3 Sprinkle both sides of the chicken breasts with the cumin and chili powder.Step 2 One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side.
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