From Salsa to Enchiladas…it’s a Fiesta!

Chicken Enchiladas with Fresh Cilantro
By The Gourmet Farm Girl
4 Boneless skinless chicken breasts
2 cups shredded Mexican blend cheese
2-3 chopped green onions
1 16 oz jar of your favorite picante sauce
2 cups enchilada cheese
½ t cumin
½ t chili powder
½ t garlic powder
½ t paprika
¼ t Cheyenne pepper
¼ t salt
4 large flour or corn tortilla shells
4-5 Tablespoons fresh chopped cilantro

Mix the cumin, chili powder, garlic, paprika, Cheyenne pepper and salt together and set aside.

Spray a 9 x 12 glass baking dish with cooking spray and pour half of the picante sauce in the bottom of dish; set aside

Preheat oven to 400 degrees

Cut chicken into thin strips; in a medium size skillet over medium to high heat cook the chicken in 2-3 tablespoons of oil; sprinkling the dry spice mixture over the chicken as it cooks.

Remove from heat and set aside; warm the shells for a few seconds in the microwave to soften; place ¼ to ½ cup of chicken on each shell and top with ¼ -1/2  cup of shredded Mexican blend cheese.

Roll the shells to form enchilada and place on top of the picante sauce in the baking dish; top with the remaining picante sauce, enchilada cheese and chopped green onions and roasted red peppers and bake for 30-40 minutes till heated through and cheese is melted.

Garnish with fresh chopped cilantro

Serves 4


Double or triple if serving more