Chicken Enchiladas

My sister bought me the Dinnertime cookbook from the Pioneer Woman for Chrismas and I have been trying out several recipes over the last few weeks. I brought dinner to a good friend who recently had her sixth child. If you think you are a busy mom, just think of her! I used a short cut or two to make this recipe quicker but just as tasty. Hope you enjoy. PS-this recipe is not for the January dieters. It is filling and contains cheese and lots of carbs. So, it is a perfect dinner for me. I prefer to work out so I can eat freely.

Chicken Enchiladas

Ingredients:
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce 
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving

Directions:

Preheat the oven to 350 degrees F.One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside. This is an important step. It wakes up the tortillas and adds a little grill flavor to them.

In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.* See my shortcut below for quicker step.

Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.

To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet 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 casserole dish. 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.

Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving. Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime. Recipe is here

Katie’s Shortcuts: 

*Buy a rotisserie chicken. Shred the chicken. Heat the oil, spices, and chicken in the skillet to let the flavors mix into the chicken and you can skip the step of cooking a chicken breast. Yet another use for a rotisserie chicken. They are my favorite!

*Buy pre chopped onions to save time, a floor full of onion pieces, and runny mascara.

*To serve on a busy weeknight, buy rice, beans, and salsa from a local Mexican restaurant. It is cheep and saves time, energy, and more mess in your kitchen. I like Burrito Parilla in Wheaton on Schmale.

*Leave a few tortillas with just cheese and leave off the onions for kids. My kids and husband for that matter spotted the onions from a mile away. Next time I will make a few without the onions.

One final note: PLEASE text me a picture if you make these again. I forgot to take one!

 

Happy New Year!

Bueller? Bueller? Anyone?

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  46. Anonymous Reply

    Sofa king delicious.

  47. Fredo Reply

    Don’t think the Pioneer Woman got her own cooking show by taking short cuts….do you ?