Cheesy Chicken Enchiladas
INGREDIENTS
- 3-4 chicken breasts (about 1 pound)
- ½ cup onions, chopped
- 1 garlic clove, minced
- 1 Tablespoon of Worcestershire Sauce
- 1 teaspoon paprika
- 1 teaspoon oregano
- 3-4 teaspoons chili powder
- ½ – 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 (8-ounce) can tomato sauce
- 6-8 flour tortillas
- 1 (10-ounce) can green enchilada sauce
- 3 cups shredded cheese (I used Mexican blend and a bag of Colby Jack Cheese)
- olives (optional)
- 6-8 flour tortillas
- oil
INSTRUCTIONS
- Preheat Oven to 350 F.
- Bring a large pot of salted water to a boil and add chicken.
- Boil for 12-15 minutes or until chicken is cooked all the way through. Do not overcook.
- When chicken is done, place chicken on a plate to cool and then shred with a fork.
- In the large saucepan, saute onions and garlic.
- Add in the next seven ingredients.
- Stir until combined and then stir in the shredded chicken. Taste the mixture to make sure it has enough spice to your liking. Add more if desired. Remove from heat and set aside.
- In a skillet heat 1 tablespoon of oil.
- Heat each tortilla one at a time on both sides just until lightly crisp (tortilla should still be flexible) This will keep the tortilla from getting too soggy while baking. Transfer to paper towels.
- In a 9 x 13-inch baking dish, pour in a thin layer of the green enchilada sauce just enough to cover the bottom.
- Spoon the chicken mixture onto the center of the tortilla. Add in cheese and black olives (if desired.)
- Fold the tortilla up and place seam side down in the baking dish.
- When all tortillas have been stuffed, folded and placed in the pan, pour on the remaining enchilada sauce and top with cheese!
- Bake for 20 minutes or until cheese is melted.
