Chicken Enchiladas

🥘 Ingredients

• cheddar cheese
• chicken breasts
  4
• chili powder
  2 tbsp
• cilantro
• cumin
  2 tsp
• garlic (minced)
  1 tbsp
• green chiles
  4 oz
• non-stick cooking spray
• oil
• onion (diced)
  1/2 cup
• pepper
• salt
• sugar
  3 tsp
• tomato sauce
  15 oz
• tortillas
  6
• water
  1 cup

🍳 Cookware

• skillet
• baking dish

1. 1

   Preheat oven to 400 degrees.
2. 2

   In a skillet , heat a large drizzle of oil . Once hot, add onion , green chiles , and some salt . Cook until onions are tender, about ⏱️ 6 minutes . Stir in garlic , chili powder , cumin , and sugar , then stir for ⏱️ 30 seconds to combine.

   oil, onion: 1/2 cup (diced), green chiles: 4 oz, salt, garlic: 1 tbsp (minced), chili powder: 2 tbsp, cumin: 2 tsp, sugar: 3 tsp
3. 3

   Add tomato sauce and water . Stir and simmer for ⏱️ 5 minutes .

   tomato sauce: 15 oz, water: 1 cup
4. 4

   Meanwhile, salt and pepper both sides of each chicken breasts and nestle them inside the sauce mixture. Cook the chicken for ⏱️ 10 minutes , flipping over halfway through.

   salt, pepper, chicken breasts: 4
5. 5

   Once cooked, remove the chicken and shred into pieces.
6. 6

   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.

   cheddar cheese
7. 7

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

   tortillas: 6, non-stick cooking spray
8. 8

   Bake for ⏱️ 20 minutes or until bubbly. Top with cilantro before serving. Serve with guacamole.

   cilantro