Ingredients: |
Ingredients: 6 Cans Las Palmas Green Chile Enchilada Sauce
1 Cup El Mexicano Pollo Asado Chicken Seasoning
2 Yellow Onions, chopped finely
1 pkg Mexican Blend Cheese
6 Boneless Chicken Breasts
6-8 T Olive Oil
20-25 6" Corn Tortillas
Top with Sour Cream, Avocado, Cilantro, Salsa if desired
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Directions: |
Directions:One hour prior, place 1 cup of El Mexicano Pollo Asada seasoning in a large plastic bag. Put each piece of chicken in bag, and shake to coat. Remove and place on foil covered baking sheet. When all the chicken is covered, refrigerate to allow seasoning to marinade chicken.
Turn stove top to Medium-Med high. In a non-stick pan, place each tortilla in pan for 20-30 seconds. Tortilla will start to bubble up, then flip and repeat cooking other side. Cook all Tortillas, set aside.
In a large skillet, add 2-3 T Olive Oil and Onions a grill for approximately 10 minutes or until softened and slightly golden. Remove and set aside.
In the large iron skillet, still heated to medium high, add 2 Olive Oil to pan and place 3-4 chicken breasts in pan. The chicken should be seared on each side for 3 minutes. When all the chicken is cooked, place in a 9 x 13 baking pan covered with foil and cook at 400 degrees for another 8-10 minutes until chicken is done. Remove and let rest for 5 minutes. Then take 2 forks and shred chicken.
To assemble: Cover the bottom of a (3) 9 x 13 baking dish with the green enchiladas sauce. The Heat 1-2 cans of the Green Chili Enchiladas sauce in the skillet. Dip each tortilla in the sauce so both sides are covered and place on a cutting board to assemble enchiladas. Add approximately 1/2 - 3/4 cup chicken, onions and cheese on the top 1/3 of the tortilla. Roll the tortilla and place seam side down in the baking dish. Cover enchiladas with green sauce and cheese. Repeat until pans are full
Bake at 350 degrees for 30 minutes. Then broil for 2-3 minutes to make sure cheese is golden brown. |
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