In celebration of Cinco de Mayo you can make these easy, cheesy chicken enchiladas for your family!
Ingredients
- 1-1 1/2 lb boneless skinless chicken thighs
- 1 teaspoon ground cumin
- 1 tbs dried oregano
- 3 cloves garlic (minced)
- 1 (4 ounce) can chopped green chile peppers
- 10 (10 inch) flour tortillas
- 2 cans enchilada sauce
- 2 cups shredded Jack cheese
- Salt and pepper to taste
- oil
Directions
1. Add about 1 or 2 tbl of oil to the bottom of a large pot and heat on medium. Add chicken and spices to sear until golden and then add the garlic. Add 1 can of the enchilada sauce and the green chiles. Simmer for at least an hour. You want the chicken to be easily shreddable. Allow to cool and then shred and set aside.
2. Microwave the tortillas between damp paper towels for 10 seconds to warm and make them more flexible. Add 1 tbl of the chicken mixture to the tortilla and spread evenly in the middle like you are making a taco. Roll the enchilada and place in a glass baking dish with the seam down. It will be a tight fit for all of them in a 9×13 pan. Pour the remaining enchilada sauce over top and bake at 350 degrees for 15 minutes. Sprinkle the cheese on top and bake for an additional 5-10 minutes or until the cheese is bubbly.
Serve with sour cream and black olives if you like.
Serves 6
