Jana's Corner & One and Done Recipes

I plan on posting all of my own recipes but there are a few that are not mine and I want to honor the home chef who created them. I found this one searching for an easy enchilada recipe because I had never made them. This is the only way I make them, it’s the closest to perfection that I could ever achieve. The enchilada sauce is to die for, overall this dish is a huge hit with my family. I have to post it here so they leave me alone!

Ali has the enchilada recipe on her site – Gimme Some Oven  You can also find her enchilada sauce there, too.

I do a few things a little different so I’ll post the recipe with my changes (in red), but please go to her site, she has great step by step pictures and video!

Ingredients

• 2 tablespoons avocado oil (or any mild oil)
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
• sea salt and black pepper
• 1 (4-ounce) can diced green chiles
• 1 (15.5 ounce) can black beans, rinsed and drained – I do not use beans but I’m sure these are great for those who like them.
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese – 3 cups doesn’t seem to be enough, I use between 5-6 cups.
• 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce – If you want to make your own, this sauce is so easy and you know exactly what you are eating. 
• optional toppings: fresh cilantro, diced red onions, avocado, sour cream – I would say the only optional ingredient is red onions, everything else is required! (I add a little milk or cream to my sour cream, it just serves better).

Instructions

1. Preheat Oven and Prepare Sauce
   • Preheat oven to 350 degrees F.  
   • Prepare your enchilada sauce, if making homemade.
2. Sauté  Aromatics and Chicken
   • In large saute pan, heat oil over medium-high heat.
   • Add onion and saute for 3 minutes, stirring occasionally.  
   • Add diced chicken and green chiles, and season with salt and pepper.
   • Sauté for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  
   • Remove from heat and set aside.

I prefer to roast chicken breast in the oven. Recipe below:

Instructions

1. Preheat Oven
   • Preheat your oven to 375°F (190°C).
2. Prepare Chicken:
   • Pat the chicken breasts dry with paper towels to remove excess moisture. This helps the seasoning stick better and promotes even cooking.
3. Season Chicken
   • Place the chicken breasts on a baking sheet lined with parchment paper or lightly greased with olive oil.
   • Drizzle the olive oil over the chicken breasts, ensuring they are evenly coated.
   • In a small bowl, mix together the chili powder, garlic powder, onion powder, sea salt, coarse ground black pepper, and cumin.
4. Apply Seasoning:
   • Rub the spice mixture evenly over both sides of the chicken breasts, making sure they are well-coated with the seasoning.
5. Roast Chicken:
   • Place the baking sheet in the preheated oven and bake for 25-28 minutes, or until the internal temperature of the chicken reaches 162-165°F (72-74°C).
   • Use a meat thermometer to check the temperature at the thickest part of the breast.
6. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before slicing. This helps the juices redistribute, keeping the chicken moist and flavorful.

1. Assemble the Enchiladas
   • Set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese.
   • Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  
   • Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese.
   • Roll up tortilla and place in a greased 9 x 13-inch baking dish. I add a thin layer of sauce to the bottom of the pan. 
   • Repeat with the remaining ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
2. Bake and Serve
   • Bake uncovered for 20 minutes.  
   • Remove from oven and serve immediately.
   • Garnish with chopped fresh cilantro if desired.