Chicken Enchiladas


  • 2 boneless, skinless chicken breasts
  • 2 teaspoonscumin
  • 1 teaspoon chili powder
  • 2 teaspoons garlic granules
  • 1-2 teaspoons salt
  • 1 white onion, diced
  • 8 ounces jack cheese, grated
  • 1 can green chili enchilada sauce (I used Hatch brand)
  • 8 corn tortillas


1_ Preheat oven to 350 degrees.

2_ Poach chicken breasts in salted water. Once cooked and cooled, shred with a fork.

3_ Heat a little olive oil in a skillet and sauté onion until softened and fragrant. Add chicken and cumin, garlic, chili powder, and salt and thoroughly mix.

4_ Get ready to assemble the enchiladas!
Put light coating of enchilada sauce on bottom of 8x8 baking dish. Heat tortillas until pliable.

5_ Put about half a cup of chicken mixture in each tortilla and roll. Put rolled tortilla seam side down in baking dish. Repeat until all tortillas are filled and chicken is used.

6_ Pour remaining enchilada sauce on top of filled tortillas. Sprinkle cheese on top.

7_ Bake for 15-20 minutes or until cheese is melted and top is to your desired "crustiness."


  1. I wonder if you can use another piece of chicken other than breasts?

    1. You can use any part of the chicken you want to ..that's completely up to you whatever you prefer


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