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(titles & ingredients)
Chicken Enchilada Authentico
Ethnicity:Mexican     Food Type:Casserole
Preparation Time:n/a     Servings:n/a
Author: Steve Tyminski   Email    
Ingredients:
  • 2 boneless skinless chicken breasts
  • 4 roasted green chilies seeded and cut in strips
  • 1 large can of red enchilada sauce
  • 2 cups Mexican cheese
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 diced green onions
  • 1/3 cup sliced black olives
  • pinch of cayenne
  • 1 teaspoon ground cumin
  • 1 tbsp vegetable oil
  • 12 corn tortillas

  • Steps:
  • Preheat the oven to 425.
  • Saute the onion and in the oil in a pan over low/medium heat until translucent, add garlic and saute for 2 more minutes. Remove from stove and set aside.


  • Rinse the chicken and then poach in a large pot of simmering water until done. This will take about ten minutes or so; be sure to cut through a piece to check if it’s cooked through! Drain the cooked chicken, retaining the liquid (for use in making rice), and set aside to cool.


  • Once the chicken has cooled, cut into enough pieces to have one piece per enchilada. Mix the cheese, cayenne, cumin, onion and garlic mixture. Stir well to combine.


  • Pour half a can of enchilada sauce in a large glass casserole dish. Fill each softened corn tortilla with one piece of chicken, one strip of green chili, and some of the cheese mixture. Roll up and place seam-side down in the dish and repeat with the remaining tortillas.


  • Once you have filled up the dish completely, pour the enchilada sauce on top and sprinkle with the remaining cup of cheese, add diced green onion and olive slices. Cover loosely with tin foil and bake for 10 minutes. Remove foil and bake for another ten.


  • Serve with chopped cilantro, shredded lettuce, avocado slices, sour cream, sliced radish, cubed cucumber, and fresh Pico de Gallo salsa.

  • Comments:
    "Thank you for your wonderful repices! As a recent grad working as many crap jobs as I can get, they're so appreciated! One question though- is there are a green enchilada sauce on this site? I've made the red enchilda sauce many times, and it's delic" - f2CKf8e8fh
    "Green Enchilada sauce is made with Tomatillo, much like a green tomato, yet different. I typically buy green enchilada sauce at the store. El Pato brand is my favorite brand." - Steve
    "Great stfuf, you helped me out so much!" - 13ZdhU52QTA
    "I was drawn by the hosteny of what you write" - RnOE73cf076M

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