Jan 24, 2013

Shredded Chicken Enchiladas

Find it on Pinterest  

Cook's Note: Below is the recipe, which was found on Pinterest, I have modified this recipe slightly as I went along and am placing my modified version of the recipe below, as I do with every recipe. I recommend using FLOUR tortillas vs Corn tortillas (as was in the original recipe). The reason for this is that flour tortillas are easier to roll and won't crumble as easily as the corn tortillas. All in all, the recipe was tasty, but it is not a quick recipe to make and does require some time! 

2 cloves garlic, minced or chopped
2 cans mild enchilada sauce 
sea salt to taste
ground black pepper to taste
2 boneless, skinless chicken breasts
1 can of black beans, drained and rinsed (optional)
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
12 6-inch Flour tortillas cooking spray


Preheat oven to 425 degrees.
Add the minced garlic to the 1 can of enchilada sauce in a large skillet and heat to boiling, stir in salt and pepper. 
Place chicken breasts in the sauce and reduce the heat to low, cover and cook until the chicken is cooked through, about 10-12 minutes on each side. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
Using two forks, shred the chicken breasts. 
Transfer the shredded chicken to a large bowl. Add  the enchilada sauce from the skillet, beans if using, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.
Coat a 9-inch x 13-inch baking dish with cooking spray. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
Remove the baking dish from the oven. Pour the second can of sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
Remove form the oven and let stand 5-10 minutes prior to serving.
Serve with Sour Cream for an even yummier treat! 

* Original recipe Pinspiration can be found on A Sweet Pea Chef

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