Chicken Enchilads you will LOVE!

I have always been intimidated by making Mexican food!  I don't know why..... probably just because I didn't grow up with it and the only "Mexican" I knew of when I was young was the colorful and extremely Americanized version at "Chi-Chis" restaurant (remember that place?!). 

I couldn't find a recipe that I liked for enchiladas so I decided to just create my own version.  My husband loved it and I was happy with how it turned out, not to mention, it was super easy to prepare!

Ingredients (the below recipe will give you 5 servings)

2 boneless skinless chicken breasts
1 onion - diced
1 small can of green chilies
1 can of diced tomatoes with jalapenos
1tsp of chopped garlic
2 tbsn olive oil
1 1/2 tsp salt
1 tsp pepper
1 tsp cumin
1tsp paprika
5 tortillas
1 packet of enchilada red sauce (this can be found either in jars, cans, or sauce packets)
Rice
1 16oz package of shredded quasadilla cheese (or any kind of mexican blend you like) divided

Here's what you do.......

I had frozen chicken breasts so I just threw them in my crockpot on low in the morning and let them cook all day (6-8 hours on low or 4-6 hours on high).  I like to do it this way when I am making something with shredded chicken, because once the chicken in the crock pot is done, it shreds itself and is moist and tender. 

If you don't want to crock pot it, you can boil the chicken or saute it.... whatever you like! 

Next, saute the garlic and onions in olive oil in a pan until tender.  Then, add in your tomatoes and green chilis.  Simmer on low heat.

Add in your seasonings: pepper, salt, cumin and paprika.  Mix these spices into your onion mixture that is simmering on the stove. 

Next, add in your shredded chicken to the onion mixture.

You are almost done!! 

Heat up your tortillas for about 30 seconds in the microwave.  This makes them more pliable so they don't crack when you roll them.

Then, lay out a tortilla and spoon some chicken/onion mixture onto your tortilla.  Add some cheese and then roll up and place in your baking dish.

Repeat for all 5 tortillas.

Once all of your tortillas are filled and rolled, pour the red enchilada sauce over the tortillas, spreading evenly.

Then, top off the entire dish with the remaining cheese.

 Bake at 350 for 30 minutes.  After 30 minutes, I like to turn my oven on "broil" and burn the top of the cheese slightly.  This step is not crucial, but in our house, we like color on our cheese!  It is critical during this step though, that you stand at your oven and watch - using the broiler can be an amazing thing if done right, but, 5 seconds too long and you could burn your entire dish (I know this from experience!).  Once there is color on your cheese, remove it immediately from the oven.

*When my enchiladas are in the oven for the 30 minutes, I make my rice.  The rice will be the "bed" of the dish, and the enchilada will be served on top of it.

You can use spanish rice, mexican rice, white rice, brown rice - whatever your little heart desires!

Plate your yummy cheesy enchiladas and rice and enjoy!