This Enchilada Chicken recipe is a comforting and delicious, family-friendly meal.
This recipe was originally adapted from Cooking Light. Make the Enchilada Chicken first to use in the Mexican chicken. This is a comforting and delicious, family-friendly meal.
Enchilada Chicken Ingredients (make this first):
2 pounds boneless, skinless chicken breast
1 yellow onion, chopped
1 poblano pepper, chopped
½ cup chopped cilantro
2 cloves garlic, chopped
2 teaspoons dried oregano
2 teaspoons cumin
2 teaspoons salt
2 teaspoons pepper
3-4 cups chicken brothRecipe directions:
Mexican Chicken Ingredients:
1 cup shredded 2% Monterrey Jack cheese or Mexican blend cheese
2 ounces light cream cheese
1 10-ounce can enchilada sauce
12 corn tortillas
½ cup shredded 2% extra-sharp cheddar cheese
Enchilada Chicken directions:
Put everything in a pot or deep skillet and bring to a boil. Reduce heat and simmer on low for about 2 hours, or until the chicken is very tender. Remove the chicken breasts to a plate to cool. Shred with two forks or your hands.
Mexican Chicken directions:
Preheat oven to 350. In the same pot or skillet as the Enchilada Chicken (you will have onions, peppers and broth, but you will have removed the chicken), add the Monterrey Jack cheese, the cream cheese, and the enchilada sauce. Stir until the cheeses are melted and everything is mixed well. Add the shredded Enchilada Chicken and stir until it’s well coated with the sauce.
Spray a baking dish with Pam. Layer 4 tortillas in the bottom, then spoon 1/3 chicken mixture over. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and bake for 30 minutes until the top bubbles. Let stand for 10 minutes before serving.