---
title: Chicken Enchiladas
source: Matt
servings: 4
prep time: 40 minutes
cook time: 20 minutes
---

Preheat oven to 400 degrees.

In a #skillet{}, heat a large drizzle of @oil{}. Once hot, add @onion{0.5%cup}(diced), @green chiles{4%oz}, and some @salt{}. Cook until onions are tender, about ~{6%minutes}. Stir in @garlic{1%tbsp}(minced), @chili powder{2%tbsp}, @cumin{2%tsp}, and @sugar{3%tsp}, then stir for ~{30%seconds} to combine.

Add @tomato sauce{15%oz} and @water{1%cup}. Stir and simmer for ~{5%minutes}.

Meanwhile, @salt{} and @pepper{} both sides of each @chicken breasts{4} and nestle them inside the sauce mixture. Cook the chicken for ~{10%minutes}, flipping over halfway through.

Once cooked, remove the chicken and shred into pieces.

Strain the sauce, keeping both the chunky bits and smooth sauce. Add the shredded chicken, the chunky bits, and a little @cheddar cheese{}. Mix to combine.

Fill the @tortillas{6} with the chicken mixture and place seam side down in a #baking dish{} sprayed with @non-stick cooking spray{}.

Bake for ~{20%minutes} or until bubbly. Top with @cilantro{} before serving. Serve with guacamole.