Cheesy Chickens Enchiladas

Updated at: Thu, 17 Aug 2023 07:04:27 GMT

Step 1

This first section is dependent upon your spices of choice (fresh vs powdered) and it is completely optional, however it’s highly recommended. If you’re using whole/fresh cumin and pepper then you’ll want to start by toasting your spices. Do this by: 1) finding a small heavy skillet 2) heating the skillet dry (without any oil) to medium low for about 30-45 seconds 3) tossing your spices into the heated skillet, stirring occasionally for 2-3 minutes until fragrant. 4) once your spices are fragrant and have slightly changed color take out of pan and onto a plate to cool and then crush

Step 2

Season the chicken: Make sure to evenly season both sides and take a moment to rub that seasoning in. Let the chicken sit and start coming to room temp.

Step 3

Cook the chicken on medium until primarily cooked through, about 5-7 minutes per side. Remove chicken from heat allow to rest.

Step 4

Bring chicken broth to boil over medium heat, add in cream cheese and green chilis, cook stirring occasionally until cream cheese is mostly melted then add in the other cheese. Cook the mixture until the cheese is completely melted then dice the chicken into bite sized cubes and add to cheese mixture.

Step 5

Get deep banking pan or casserole dish. Pour just enough green enchiladas sauce to cost the bottom of the pan Take the filling you just made and divide it evenly among 6 tortillas, roll the tortillas and place in pan (seam side down). Bake at 400 for 15 minutes. Take your enchiladas out add cheese to the top and bake for another 15 minutes or until cheese has melted and began to brown

Step 6

Take enchiladas out of the oven, garnish with your favorite toppings and enjoy!

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