Wednesday, May 26, 2021


These enchiladas are as good as you can get in a Mexican restaurant. If it's only two of you, you have enough for another dinner. You can also make this a day before you want to serve them. Just cover and refrigerate and then bake as directed. 

Lee's Kitchen Tips:
To even save more time, make the first set of ingredients in the morning or the afternoon before, let cool, cover and refrigerate.  Finish the recipe, cover and refrigerate if you want to do this next step in the morning before you serve them.

1½-2 lbs chicken breasts, trimmed and thinly sliced into 1-inch pieces

1 T avocado oil
Sea salt and freshly ground black pepper
1 yellow onion, diced
1 jalapeño pepper, seeded and minced (optional, of course)
3 cloves garlic, minced or pressed
1 t ground cumin
2 T Southwest or Mexican seasoning

2 (10 oz ) cans red enchilada sauce
8 flour tortillas
1½ cups sharp cheddar cheese, shredded
1½ cups Monterey Pepper Jack cheese, shredded
or 3 cups Mexican Shredded cheese

Sour cream, for serving
Chopped cilantro, for serving
Pumpkin seeds, for serving
Lime wedges, for serving                               
Preheat oven to 350 degrees F.

Add oil to a large skillet and over medium heat, cook chicken for about 5 minutes, until no longer pink.

Add onion and jalapeño to skillet and sauté for 5 minutes.
Add garlic and sauté another minute. 
Add the cumin, Mexican or Southwest seasoning, and cook another minute.
Add ½ can of the red enchilada sauce and stir to combine.
Turn off heat.

Add the cheeses to a large bowl.

Pour enough of the enchilada sauce to lightly coat the bottom of a 9 by 13-inch baking dish.  

Place tortillas on a work surface and evenly divide the chicken mixture in the skillet down the center of each tortilla.

Top with 2 tablespoons of the shredded cheese.

Roll up fairly tight and place filled tortillas, seam side down, in the baking dish.

Pour the rest of the enchilada sauce over and top and sprinkle on the rest of the grated cheeses.
Cover loosely with aluminum foil and bake 20 minutes.
Uncover and bake another 10 minutes.
Let rest for 10 minutes before serving.

Serve enchiladas topped with a dollop of sour cream, cilantro, and a lime wedge.

Serve with black beans sprinkled with pumpkin seeds.

Serves 4 

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