Chicken Enchilada Recipe' title='Chicken Enchilada Recipe' />Chicken Enchiladas The Pioneer Woman. This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. My title choices were Chicken Green Chile Enchiladas. Whether you like a spicy red sauce, a mild green sauce, or anything in between, weve got the best chicken enchilada recipes for you. Directions Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade. In large saute pan, heat oil over mediumhigh heat. To assemble the enchiladas, set up an assembly line. Green Chile Chicken Enchiladas. Enchiladas with Chicken and Green Chile. Enchiladas with Green Chile and Chicken. Green Enchiladas grodyChicken Enchiladas with Caramelized Onions, Green Chiles, and Other Really Good Stuff. So I did what I normally do when I feel myself overwhelmed with recipe title options I stripped it down to its bare bones and called it Chicken Enchiladas. Chicken Enchilada Recipe' title='Chicken Enchilada Recipe' />I feel cleansed. These are delicious I whipped them up yesterday in an effort to use some chicken, corn tortillas, and chunks of cheese that I needed to use, and they wound up being super tasty. Now, these chicken enchiladas are not to be confused with my White Chicken Enchiladas here on my website, which have more of a white sauce approach, and they are not to be confused with my White Chicken Enchiladas in my second cookbook, which is similar to the one on my website, but that has roasted peppers throughout, and they are not to be confused with my Easy Green Chile Enchiladas, which I learned to make while on a visit to Albuquerque in 2. Wait. Now Im confused. So Ill just move forward with this recipe. A pretty easy, throw together dinner Sprinkle some boneless, skinless chicken breasts with lots of seasoning I used a little Cajun spice, cumin, and chili powder. Because of the other ingredients in this dish, its best not to use seasoning mixes that contain salt. But otherwise, season away Note While I cooked three breasts to begin with, I only wound up needing two. The third one was graciously gobbled by my beloved. Heat some vegetable oil in a large skillet over medium heat and cook the chicken on both sides Until its totally done in the center. Thisll take a good 8 minutes or so. Meanwhile, chop up an onion And when you pull the chicken out of the skillet Throw the onion into the skillet Stir the onions and let them cook around in all that flavorful wonderment Until theyre extremely dark and caramelized and luscious. Remove them from the pan and set them aside. These will play a pivotal role in the flavor of the enchiladas, so dont underestimate them Turn the heat to low and pour in 3 cans of green chile enchilada sauce. And guess what You can use regular enchilada sauce instead This recipe is totes flexible that way. And that is why I ultimately decided not to incorporate Green Chile in the recipe title. I didnt want to pigeonhole it. Oh, and yes You may roast your own green chiles, place them into a bag to allow them to sweat, peel them, and puree them with other ingredients of your choice if you would prefer to make your own green chile enchilada sauce. But that wasnt how I rolled yesterday. Let the sauce warm up in the skillet. And here you can see what I love about this kind of dish I cooked the chicken in the skillet, then removed it cooked the onions in all the chicken flavor. Then I removed the onions and warming up the sauce in all the chicken and onion flavor. Layers of flavor, baby While the sauce is warming up, brown some corn tortillas either on a hot skillet or over your stovetop burner. Doesnt take very long. Youll want to soften them a bit, and youll want to brown them so they have a few little black flecks on them. Meanwhile, use a fork to shred the chicken finely And because were being obsessive about layering all the flavors in this dish, pour the juices from the chicken plate right into the enchilada sauce And stir it around. Pan Fried Chicken Breast on this page. Also grate up a whole bunch of cheese. I will pretend that this is a cheddar jack combination, but its actuallywait for itcheddar mozzarella. I had a block of mozzarella cheese that was much closer to its expiration date than the Jack, and I made a judgment call. Sorry to cross continents Now youre all ready, both physically and emotionally, to assemble the enchiladas. First, pour about 2 cups of the sauce in the bottom of a large casserole dish And spread it into an even layer. Then, one at a time, dunk the tortillas into the sauce Sprinkle some cheese down the middle Along with some chicken And some of the dark, delicious onions. Yum Then just roll it up And put it seam side down in the sauce. Then just keep going until the pans all filled Scoop whatevers left on your pan after all the enchiladas are assembled And do the same with the onions if you have any left Finally, pour on the rest of the enchilada sauce in the skillet And sprinkle on the rest of the cheese. I like to sprinkle on a little chili powder on top, then it goes in the oven for about 3. Bada BING Oh my, did this ever smell good. Now, this is the hard part, but its very important You need to let the pan sit about 1. They stay together much better this way, and theyll still be nice and warm. Serve a couple on a plate, sprinkle on some diced tomatoes, and add a dollop of sour cream. Then add some chopped cilantro. Ill say it again Bada BING In the absence of a more cerebral description I used all my brain power figuring out the recipe title, this was very, very yummy. Heres the handy dandy printable Chicken Enchiladas. June 8, 2. 01. 4 Prep Time 2. Minutes. Difficulty Easy. Cook Time 5. 0 Minutes. Servings 8 Servings. Corn Tortillas. 2 whole Boneless, Skinless Chicken Breasts Cumin, For Sprinkling Chili Powder, For Sprinkling. Vegetable Oil. 1 whole Large Onion, Diced. Oz. Size Green Enchilada Sauce, Or Use Red If Preferred Grated CheddarJack Cheese, More If Needed Sour Cream, For Serving Diced Tomato, For Serving Chopped Cilantro, For Serving. Preheat the oven to 3. F. One at a time, hold tortillas over the stovetop burner heated to medium heat to brown slightly, about 3. Set warmed tortillas aside. Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4 5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork. Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through. Pour 2 cups of sauce into a 9 x 1. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 3. Remove it from the oven and let it sit for 1. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.