Chicken Cheese Enchiladas

I have posted my Chicken Cheese Enchilada in the early days of my blog but it wasn’t posted with a printable recipe in Yummly format. I had an urge to make some so I decided to repost it and make a video of the cook.

Start by heating 1 tablespoon oil in a medium fry pan. Add the onion, garlic, chili powder, coriander, oregano, cumin, salt and pepper to the frying pan and cook for two to three minutes until the onions start to soften. Add the crushed tomatoes and lime juice. Cook until heated through.

Set the tomato mixture aside.

Clean the fry pan and add 1 tablespoon of oil over medium heat. Brown the chicken in three batches and set aside. Add the peppers and jalapeno. Saute until the peppers just start getting a bit of brown and add the peppers to the chicken. Deglaze the fry pan by putting in 1/2 cup water and stirring until all the bits in the pan are picked up. Add the water to the tomato mixture.

Wait until the chicken and peppers are cool and mix in 3/4 cups of the shredded cheddar cheese.

Spread a thin layer of the tomato mixture over the bottom of the casserole. Put a serving spoon of tomato mixture on a tortilla and put 1/6 of the chicken, pepper, cheese mixture on the tortilla. Roll it up and put it in the casserole. Repeat with the remaining 5 tortillas. Spread remaining tomato mixture over the top. Cover the casserole and put it in a 375 F oven for 30 minutes.

After the 30 minutes, take the cover off and spread 1 cup of cheddar cheese over the casserole and put it back in the oven for 10 minutes.

Let the casserole sit for 5 minutes before serving.

Here is the video of the cook:

The Verdict

This is a great dish as long as you realize it is not authentic Mexican food. It is more TexMex. However, it is definitely an ooey gooey good meal!

Chicken Cheese Enchiladas

Chicken Cheese Enchiladas

Ingredients

  • 15 ml (1 tablespoon) Oil
  • 125 ml (1/2 cup) Onion fine chop
  • 1 clove Garlic finely chopped
  • 15 ml (1 tablespoon plus one teaspoon) Chili powder
  • 2 ml (1/2 teaspoon) Ground coriander
  • 2 ml (1/2 teaspoon) Oregano
  • 1 ml (1/4 teaspoon) Cumin
  • 1 ml (1/4 teaspoon) Salt
  • 1 ml (1/4 teaspoon) Pepper
  • 1 can (398 ml/14 oz) Crushed tomatoes
  • 25 ml (2 tablespoon) Lime juice
  • 500 grams (1 pound) Boneless skinless chicken breasts or thighs, cut in 1/4 to 1/2 inch chunks
  • 15 ml (1 tablespoon) Oil
  • 175 ml (3/4 cup) Pepper colour of your choice, sliced
  • 1 small Jalapeno pepper fine chop
  • 125 ml (1/2 cup) Water
  • 6 tortillas 8 inch diameter
  • 425 ml (1 3/4 cup) Old cheddar cheese grated

Instructions

  1. Heat oil in a fry pan. Add the onion, garlic, chili powder, coriander, oregano, cumin, salt and pepper to the frying pan and cook for two to three minutes until the onions start to soften.
  2. Add the crushed tomatoes and lime juice. Cook until heated through.
  3. Set the tomato mixture aside.
  4. Clean the fry pan and add 1 tablespoon of oil over medium heat. Brown the chicken in three batches and set aside.
  5. Add the peppers and jalapeno. Saute until the peppers just start getting soft and add the peppers to the chicken.
  6. Deglaze the fry pan by putting in 1/2 cup water and stirring until all the bits in the pan are picked up. Add the water to the tomato mixture.
  7. Wait until the chicken and peppers are cool and mix in 3/4 cups of the shredded cheddar cheese.
  8. Spread a thin layer of the tomato mixture over the bottom of the casserole.
  9. Put a serving spoon of tomato mixture on a tortilla and put 1/6 of the chicken, pepper, cheese mixture on the tortilla. Roll it up and put it in the casserole. Repeat with the remaining 5 tortillas.
  10. Spread remaining tomato mixture over the top. Cover the casserole and put it in a 375 F oven for 30 minutes.
  11. After the 30 minutes, take the cover off and spread 1 cup of cheddar cheese over the casserole and put it back in the oven for 10 minutes.
  12. Let the casserole sit for 5 minutes before serving.
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6 thoughts on “Chicken Cheese Enchiladas”

      1. Wife found this on all recipes about 4 years ago, it’s in her saved recipes .. we make yellow rice and I put sour cream and hot sauce on mine , right out the oven …

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