Green Chile Chicken Enchilada

By fatowl on July 20, 2013 • ( 0 )

This Green Chili Chicken Enchilada recipe is a great way to use the leftover food in your fridge. Put that chicken dinner leftover from Monday and the left over tortilla from taco Tuesday, throw in some green enchilada sauce (a must have item in my cupboard), bake, and voila! – DINNER!

This Green Chile Chicken Enchilada recipe is easy to put together and tastes delish. I make this mostly on weeknights and the occasional party when I am short on time.

Bon Appetite!

Serves: 2 | Prep Time: 30 min | Cook Time: 30 min

INGREDIENTS

2 chicken breast, butterflied (sliced in half from the side)
tortilla
2 10oz cans of green enchilada sauce
1 6 oz can of diced green chiles
1 cup of Mexican cheese
salt
pepper
garlic powder
onion powder
olive oil

PREP THE GOODS

Pat dry the chicken
Season top side of the chicken with salt, pepper, onion powder, and garlic powder

THE CHICKEN

Add olive oil in a medium size pan over medium high heat, when the pan is heated (tilt the pan slightly, if the oil runs smoothly, the pan is heated), add chicken breast with the seasoned side down
Once the chicken is in the pan, season the top of the chicken breast with the same ingredients (seasoning the top side in the pan saves time and ensures the seasoning stays on the meat).
Cook the chicken for 2-3 minutes on each side or until golden brown
Plate the chicken to cool and then dice the chicken

THE ENCHILADA

Preheat the oven to 375
In a large bowl, combine and mix the cooked chicken and Mexican cheese
In a 6 in. baking dish, coat the bottom with a 2-3 tbsp of enchilada sauce (the sauce is added to the bottom of the pan to prevent the tortilla from sticking in the oven)
In a deep plate, add half a can of enchilada sauce
Place a tortilla in the plate of sauce, drench both side, then add chicken and cheese mixture in the center of the tortilla, and top it off with the green chilies
Roll up the enchilada and place it in the baking dish
Repeat steps 5 and 6 until the ingredients are gone; add enchilada sauce to the plate as needed to coat the tortilla
Once the baking dish is filled, add the remaining enchilada sauce into the pan, top it off with a little sprinkle of cheese, and bake it in the over for 30 min.