Gringo Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 453.59 g boneless chicken breast
- 2 medium onions
- 226.79 g extra-sharp cheddar cheese
- 226.79 g colby-monterey jack cheese
- 737.08 g enchilada sauce (I use Old El Paso brand green chille sauce)
- 20 flour tortillas
- 29.58 ml butter
- garlic powder
- salt
- pepper
- chili powder
- paprika
- cilantro leaf
- cumin
- dried chipotle powder
directions
- finely chop 1 onion
- Saute in heated butter.
- Add chicken and sort of shred it up in the skillet so it can cook a little faster.
- Season with all seasonings to taste throughout cooking.
- cover and let simmer for a little while so the flavors take hold.
- meanwhile pour 1 cup of sauce in a bowl and grade cheddar and colby jack cheeses into the sauce and stir.
- pour a smidge of sauce in the bottom of a 13x9 casserole dish and spread evenly across bottom.
- Take a flour tortilla and line with a small amount of meat then a small amount of cheese/sauce mix roll up and place in dish, repeat until pan is full.
- pour remaining sauce over all enchiladas and top with remaining cheddar and colby jack.
- bake at 350 for 20 minutes remove and top with the other chopped onion or leave as is -- .
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RECIPE SUBMITTED BY
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