Chicken Enchiladas

Yield: 2 to 3 servings

Source: Link

Ingredients

• 1 (10oz) can of enchiladas sauce
• 1 lb chicken, preferably chicken breasts
• 3 cups water
• 1 small onion
• (optional) 2 Tbs of fresh cilantro
• 1/2 tsp salt, or to taste
• 1 tsp black pepper, or to taste
• 3 cloves garlic
• 8 to 10 pieces of tortilla, perferably corn
• 1.5 cups of shredded mozzarella cheese

Instructions

1. Preheat oven to 400F
2. Chop onion, garlic, and cilantro to small pieces
3. In a pot, add water, onion, garlic, cilantro, salt, pepper, and whole chicken pieces. Bring to boil. Cover and simmer on medium heat for 15 to 20 minutes
4. Take chicken out and shred into small pieces. Strain the chicken cooking water, and put the strained content into a large bowl.
5. Add the shredded chicken into the bowl. Mix with about half of the enchiladas sauce, or until the chicken is coated with the enchiladas sauce
6. On a flat baking sheet, layer the bottom with enchiladas sauce
7. Take a sheet of tortilla, put some shredded chicken onto it. If you have any leftover chopped onions or cilantro, add some of them on top of the shredded chicken. Add some shredded mozzarella cheese on top, then roll the tortilla
8. Put the rolled tortilla seam side down onto the baking sheet. Repeat after all shredded chicken have been used or the baking sheet has no more space
9. Lay the remaining enchiladas sauce on top of all rolled tortilla in the baking sheet. Put a generous amount of shredded mozzarella cheese on top as well
10. Bake for 10 to 15 minutes at 400F, or until cheese melts

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Tags: entree and tp

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