When I get that overwhelming craving for Mexican food my heart and soul always goes back to enchiladas, you can get them in a million different ways and every single variation I have tasted has always surprised me!
Now close your eyes and think about perfectly caramelized onions that burst like flavor crystals in your mouth flawlessly paired with juicy shredded chicken and layered in two types of melty cheese, wrapped up in a warm slightly toasted corn tortilla and smothered in green enchilada sauce. Scrumptious! Is your mouth watering yet??
Because mine is!
These enchiladas are so amazing I can barely give them the description they deserve. Looks like you are going to have to cook them up and try them out yourself.
The ingredients in this meal are things we usually have hanging around the house so it ends up being a go to meal for me, the prep is easy yet the assembly is extremely messy, can’t complain though if you are staying clean making Mexican food you are doing it the wrong way.
No surprise to any of you this is a Pioneer Woman recipe link here.
- 12 whole corn tortillas
- 2 whole boneless skinless chicken breast
- Chili powder
- 1/4 cup vegetable oil
- 2 whole white onion
- 28 oz. green enchilada sauce
- 3 cups grated cheese sharp cheddar and Colby jack (that’s what i used)
- sour cream, for serving
- Diced tomato, for serving
- Chopped cilantro, for serving
Preheat oven to 350
I like to prep my veggies before I cook, to start I diced up the white onions I use two onions because I love the flavor of caramelized onions and I never seem to have enough.
Set those aside.
I like to slice the chicken breast in half before I cook them so it doesn’t take as long to cook. Once sliced in half I sprinkle with the seasonings.
Turn on the skillet with the vegetable oil in to medium-high heat and cook the chicken breast. About 4-5 minutes each side depending on the size of the piece. I religiously use my meat thermometer to check temp so it’s not under or over cooked.
Once the chicken is finished cooking set aside and toss in the onions. Don’t stir them around much you want to let them hang out in one spot until you see it start to caramelize on the side, stir around and do that again until all of them are perfect. Patience is key with these onions I learned the hard way folks.
While the onions are cooking, I used my food processor to shred the cheese, and used two forks to shred the chicken.
Next you take the corn tortillas and lightly toast them over the burners. Set aside.
Once the onions are done cooking put them in a dish and set aside.
Now pour the enchilada sauce into the same skillet, stir around while scraping all the yummy flavor off the bottom of the pan.
Once the sauce is nice and warm you can begin the assembly.
Dip the tortilla in the enchilada sauce and let the excess drip off.
Now layer the tortilla with the onions, chicken, and both types of cheese. Roll that puppy up and place fold side down the pan.
Once you have them all done top with the remaining enchilada sauce and sprinkle with cheese.
Bake for 30 minutes or until the cheese is melted and the sauce is bubbly.
Let the enchiladas sit for 15-20 minutes before you serve them up. It helps maintain the integrity of the enchilada so it doesn’t just fall apart into mush.
Top with sour cream, diced tomatoes, and cilantro.
Sometime I like to serve it with Spanish rice and seasoned black beans depending on what I have in the cupboard.
Thank goodness I have some leftovers in my fridge right because writing that has made me extremely hungry!!!
Off to the fridge for me guys! BYE BYE!!