Shredded Chicken Enchiladas and Guacamole

Shredded Chicken Enchiladas
Adapted from http://www.asweetpeachef.com/chicken/shredded-chicken-enchiladas/

  • 2 cloves garlic, minced
  • 1 1/2 cups enchilada sauce, divided
  • salt and pepper, to taste
  • 2 boneless, skinless chicken breasts
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup plus 1 tablespoon fresh cilantro, roughly chopped
  • 12-16 4-inch corn tortillas
  • 2 tablespoons olive oil
  • cooking spray
  • jalapenos, optional

Preheat oven to 425 degrees. Add the minced garlic and jalapenos to half of the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle salt and pepper over the chicken breasts and then nestle them into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool. Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork. Transfer the shredded chicken back to skillet and add the 1/2 cup of cilantro. Stir to combine. Using cooking spray, oil a 9×13 baking dish.┬áIn a small skillet over medium high heat, add a teaspoon of the oil and warm the tortillas on each side for about 2 minutes or just until they bubble up. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas. Pour the remaining sauce over the enchiladas and sprinkle cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Remove from the oven and let stand 5-10 minutes prior to serving.

Guacamole

  • 3 ripe avocados
  • 3 tablespoon fresh lime juice
  • 1/4 cup red onion, diced
  • 2 plum tomatoes, diced and seeds removed
  • 1 jalapeno, diced and seeds removed
  • 2 tablespoon cilantro, minced
  • 1/2 teaspoon salt
Cut the avocados in half and remove the seeds. Scoop out the pulp and place in a medium bowl. Combine with the remaining ingredients, mix well and serve.

About Jessica9232

I love design, art, typography and photography, I'm also passionate about cooking and trying out new recipes.

One response to “Shredded Chicken Enchiladas and Guacamole

  1. Pingback: Super Easy Super Bowl Recipe Roundup « the kitchen creative

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