Heidi Porter's Chicken Enchiladas

Recipe courtesy of Heidi Potter and https://styleblueprint.com/everyday/chicken-enchiladas/. These are perfect for a weekday dinner and even better for entertaining because you can make them ahead of time..

Prep Time 45

Cook Time 45

Total Time 1 30

Servings -8

Author Tanya Arnold

Ingredients

4 chicken breasts cooked and shredded/diced
1 medium onion chopped
2-3 cloves minced garlic
1 can Rotel tomatoes with chiles
1 handful fresh cilantro chopped--optional
1 package monterey jack or "mexican blend" shredded cheese
1 can green enchilada sauce
1 package corn tortillas
2 tsp olive oil
salt and pepper

Top with:

Jalapenos
Shredded Lettuce
Thinly sliced onion

Instructions

Cook your chicken breasts on a foil lined pan, seasoned with salt, pepper and olive oil. (I also use dried oregano).
Bake at 350 for 35 minutes or until juices run clear. Let cool and then shred or dice and put aside.
Chop onion, mince garlic, chop cilantro and set aside.
In a Dutch oven or deep saute pan, cook onions until translucent over medium high heat. Add garlic and cook for about a minute. Add cooked chicken and stir. Then add can of Rotel and cilantro. Cook down for 3-4 minutes on medium heat, continue to stir to mesh flavors. Turn off the heat and remove pot from stove.
Remove tortillas from plastic packaging and cover 5-6 of them in a damp paper towel. Place in the microwave for about 40 seconds. Do this for 15 tortillas.
Spoon chicken mixture into the tortillas and then wrap and place seam side down in a 9x13 pyrex or baking dish. Squish them tightly together so that they do not become unwrapped.
Once the pan is full, cover evenly with one can of green enchilada sauce. Then cover with shredded cheese.
Bake for 25 or 30 minutes or until cheese is bubbly..
Serve with jalapenos, avocado, shredded lettuce and beans and rice.