Cheesy Chicken Enchiladas

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Cheesy Chicken Enchiladas

Comments
Prep/Cook
PREP TIME: 20min COOK TIME: 1hr
Serves
Serves 6

  • 440
    Calories
  • 34g
    Protein
  • 894mg
    Sodium
  • 10g
    Sat. Fat
  • 2g
    Sugar

Ingredients Ingredients

Ingredients

2 tbsp.olive oil

1 tsp.garlic powder

1/2 tsp.dried oregano

1/4 tsp.salt

1/8 tsp.black pepper

1/2 cupchopped onion

2 tsp.chili powder

1 tsp.ground cumin

1 tsp.hot sauce

1/2 tsp.ground cinnamon

2 cupstomato sauce

12 corn tortillas

1 cupMonterey Jack cheese

1 cupsharp cheddar cheese

1/4 cupchopped cilantro

1 cupsour cream


Step 1

Step 1

Rub

Rub chicken thighs with 1 tablespoon olive oil, garlic powder, oregano, half the salt and half the black pepper. Heat lightly greased grill or grill pan to medium high heat. Grill chicken thighs 7 to 8 minutes per side. Chicken is done when it feels firm to touch and meat thermometer inserted in center reaches 170°F. Remove from heat, let rest 2 to 3 minutes, and shred.

Step 1
Step 2

Step 2

Step 2

Sauté

In a saucepan, heat remaining 1 tablespoon olive oil. Sauté chopped onions until soft. Add chili powder, cumin, hot sauce, cinnamon and remaining salt and black pepper. Add tomato sauce and simmer 10 to 15 minutes until flavors are well blended.

Step 3

Step 3

Assemble

Spoon 1/3 cup enchilada sauce into 9” x 13” glass baking dish. Toss shredded chicken with enough tomato sauce to moisten. Microwave tortillas 10 to 15 seconds to soften. Place generous spoonful of chicken, tablespoon Monterey Jack and tablespoon cheddar onto softened tortilla and roll up. Place enchiladas seam side down in one layer snugly inside baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining Monterey Jack and cheddar cheese.

Step 3
Step 4

Step 4

Step 4

Bake

Preheat oven to 350°F. Bake enchiladas until cheese melts and starts to brown, about 20 minutes. Remove from oven, garnish with chopped cilantro and serve with sour cream on side, if desired.

tip TIP

TIP: To keep food safe, never defrost your food at room temperature. To defrost food in the refrigerator, allow about 5 hours per pound or overnight. You can also defrost in the microwave on the defrost setting. For soups or stews, place container in hot water until loosened

Ta Da

Cheesy Chicken Enchiladas

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Add Your Comment

Rated 5/5 based on 8 customer reviews
These Cheddar and Monterey Jack cheesy chicken enchiladas literally melt in your mouth. Serves 6 https://www.perdue.com/recipeimages/220x220_cheesy_chicken_enchiladas.jpg https://www.perdue.com/recipeimages/220x220_cheesy_chicken_enchiladas.jpg

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