Chicken Enchiladas

Ingredients

• •4 chicken breasts
• •½ teaspoon chili powder
• •45 small corn tortillas
• •¼ teaspoon cumin
• •1 can enchilada sauce
• •1 teaspoon garlic powder
• •1 can green chiles
• •½ pickled jalapeno in a jar
• •3 tablespoons olive oil
• •1 onion
• •salt and pepper
• •1 cup mexican cheese blend

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Method

From foodista.com — read the original

1. 1Season your thawed chicken breasts with salt and pepper.
2. 2Add a little bit of olive oil to your frying pan, add chicken, and cook through.
3. 3Remove chicken from pan, then add diced onions to the pan. Turn heat to medium and let onions saute through. (You may need to add a little bit more oil to the pan.)
4. 4Meanwhile, chop up your chicken (or shred) very finely. When the onions are soft and translucent, add chicken back to the pan. Season your onions and chicken with garlic, cumin, and chili powder.
5. 5Finely chop up your jalapeno and add that and your green chilis to your chicken mixture. Stir in your cheese. Now you are ready to assemble.
6. 6Heat up your olive oil in a small frying pan.
7. 7Add your corn tortilla for about 20 seconds, flipping if the oil doesn't reach the top side. Doing this softens your tortilla so it won't break as you roll it. Do this with all your tortillas and drain on paper towels. Take 2 cookie sheets and spray with cooking spray.
8. 8Lay out a tortilla and add about 2 TBSP of chicken mixture to the middle of your tortilla.
9. 9Roll up. Fill the remaining tortillas in the same way and line them up next to each other on your cookie sheet, so they are very close to each other, but not touching.
10. 10This should make two rows on each of your cookie sheets. If two pans are too much for your family, then at this point, take one pan and put it in your freezer.
11. 11Once the enchiladas are frozen, remove them from the pan and stack them in a double lined ziploc freezer bag.
12. 12When you want to make them, simply line them up again on a greased cookie sheet, let thaw for about an hour on the counter, then bake as instructed.)
13. 13Now, bake your enchiladas in the oven, at 400°F, for about 20 minutes. They should be lightly browned.
14. 14Remove them from the oven and spoon over about 2TBSP of your enchilada sauce over the top of each enchilada. Then sprinkle the tops with cheese.
15. 15Put the enchiladas back in the oven for about 7 minutes. After that, it's time to eat!