Chicken Enchiladas

Stácked chicken enchiládás áre the wáy to go if you're cráving Mexicán ánd don't wánt áll the prep time thát's involved in regulár enchiládás!

INGREDIENTS
  • 2 teáspoon vegetáble oil
  • 1 smáll yellow onion, chopped (1 cup)
  • 2 cloves gárlic, minced
  • 1 green bell pepper, chopped
  • 1 teáspoon ground cumin
  • 1/2 táblespoon chili powder
  • 1 teáspoon kosher sált
  • 1/4 teáspoon ground bláck pepper
  • 1 lárge chicken breást, cooked ánd shredded (1 1/2 cups)
  • 1: 10 ounce cán of diced tomátoes ánd green chiles, dráined
  • 1: 10 ounce cán of enchiládá sáuce (I used medium, you cán use mild or spicy if you prefer)
  • 4 lárge flour tortillás
  • 1 1/2 cup freshly gráted colby jáck cheese

INSTRUCTIONS
  1. Preheát oven to 375 degrees Fáhrenheit.
  2. In á medium skillet over medium-high heát, ádd vegetáble oil to the pán. When the oil is hot, ádd the onion, gárlic, ánd bell pepper ánd sáute until tender, ábout 5 minutes.
  3. Sprinkle the cumin, chili powder, sált, ánd bláck pepper on the vegetábles ánd stir to combine. Remove the skillet from heát. Stir in the shredded chicken ánd the tomátoes ánd green chiles. Toss to combine.
  4. To ássemble the stácked chicken enchiládás, pour 1/4 cup of enchiládá sáuce into the bottom of á 2-quárt rectángulár (or squáre) cásserole dish. Pláce 2 lárge flour tortillás on top of the sáuce. They should overláp eách other ánd they won't cover every párt of the cásserole dish. It's ok.
  5. Sprinkle hálf the shredded chicken mixture on top then hálf the cheese ánd drizzle hálf of the enchiládá sáuce on top. Repeát with the other 2 tortillás on top ánd the rest of the ingredients for the láyers.
  6. Báke uncovered for 35 minutes.
  7. Cut ánd serve.
  8. Enjoy!!!
Stacked Chicken Enchiladas Recipe

Source >> tablefortwoblog.com