I made Chicken Enchiladas for dinner and they were amazing. If you don’t have the spice ingredients, you can certainly use premixed taco seasoning. I know that most recipes call for black olives over top, but I’m not a huge fan of them on my enchiladas. I baked the chicken so I could finish a couple of chores without having to babysit my stove. I served it with Elote Casserole, Salsa Rice and Baked Chile Black Beans.
- Preheat oven to 350° F.
- In a baking dish, add chicken and drizzle with oil. Sprinkle seasoning over top and massage over the entire surface. Cover with foil and bake for 20 minutes or until internal temperature reaches 165° F. Cube or shred and set aside.
- Heat a cast iron skillet over medium-high heat and drizzle olive oil. Once hot, add in onion, pepper and tomato; saute until tender then add in garlic. Once fragrant, add in chicken, green chiles, spices, cilantro, sour cream and broth. Stir until fully incorporated.
- Reduce heat to medium-low and simmer until thickened. Pour ½ cup enchilada sauce over the bottom of a baking dish and spread until the bottom is evenly coated.
- Heat the tortillas in a skillet until pliable. Double them up and add roughly ¼ – ½ cup of filling. Roll loosely and place over the sauce. Repeat until all of the tortillas are used or the baking dish is packed with deliciousness.
- Pour the remaining sauce over top and sprinkle on cheese. Cover with foil and pop it in the still preheated oven for 20 minutes. Remove foil and serve or, if you’d like crispier cheese, broil for 2 minutes.
Looking for a main dish? Try one of these recipes!