2 boneless skinless chicken breasts 1 tsp. ground cumin 1/2 tsp. salt ground pepper to taste 2 T oil (olive, vegetable or canola) plus more if needed 1 onion, diced 2 cloves garlic, minced or pressed 1 or 2 diced jalapeno peppers if desired 1 lg. can (28 oz.) green chile enchilada sauce flour tortillas (or corn if you prefer) 8 oz. grated white cheddar, montery jack or pepper jack cheese Sour Cream for topping Cut chicken breasts into 1/2 inch cubes. In a bowl, combine the chicken with the seasonings (cumin, salt and pepper). In a large skillet over medium high heat, heat the oil and add the seasoned chicken. Cook chicken until no longer pink. Remove from skillet and set aside in a bowl. Add a little more oil to the pan if needed and add the onions, garlic and jalapenos (if using) and saute until tender. Add the enchilada sauce to the vegetables and heat through. Spoon some of the sauce over the reserved chicken (just enough to coat) and toss. Preheat the oven to 375. Spray a 9x13 baking pan with vegetable spray and spoon just enough sauce into the bottom to coat. To assemble the enchiladas, spoon some of the chicken mixture onto the center of each tortilla, top with a little of the cheese and roll up cigar style. Lay in the baking pan and continue until all the chicken mixture is used. Pour the remaining sauce over the enchiladas and top with the remaining cheese. Bake 30 minutes or until the sauce is bubbly and the cheese is melted. Makes about 12 enchiladas. Serve with sour cream. |
