How to Make Chicken Enchiladas

This simple recipe for chicken enchiladas is so incredible you will want to make it once a week. It’s very easy to make and heats up just as delicious the next day. It makes an incredible breakfast dish when served with eggs. I served mine with Coconut Ginger Cilantro Rice however you could certainly serve it with Mexican rice or black beans. I served mine with sliced avocado but you could certainly add lime and sour cream or even salsa. So many possibilities! I was thinking that I might make a few more variations on this recipe and maybe one with a creamy sauce and corn tortillas. Check back later to see what creations I have come up with! I hope you enjoy this dish as much as my family!

Ingredients (serves 4)

2 cups shredded chicken breast
2 10 oz cans of red medium-hot enchilada sauce
7-8 tortillas (I used flour but you could use corn)
3 cups medium cheddar cheese (grated)
1 tsp sugar
1/2 tsp habanero sauce
1/8 tsp ground pepper
1/2 cup coconut milk
1/2 tsp nutmeg

Instructions

1. Pre-heat oven to 375° Let the chicken rest on the counter while you preheat the oven (this will help to bring it closer to room temperature before it starts cooking)
2. Pour 1 10oz can of enchilada sauce over the chicken breast brushing the sauce over the top
3. Using a meat thermometer cook the chicken breast in its sauce uncovered in a glass pie dish for 30-35 minutes until it reaches an internal temperature of 167°F, let the chicken rest for at least 10 minutes before shredding
4. Shred the chicken breast and reserve the sauce and drippings that are in the pie dish
5. Place shredded chicken in a bowl & add coconut milk, ground pepper, nutmeg, sugar, and habanero sauce, stir together until combined
6. Shred the cheese and leave one cup separated from the rest
7. Microwave tortillas for 1 minute
8. Fill tortillas one by one with a few spoonfuls of the chicken filling and a few tablespoons of shredded cheese, place them in a baking dish or lasagna pan seam side down until the dish is full
9. Pour the remaining can of enchilada sauce over the tortillas and brush on top until every surface has sauce on it
10. Pour dripping from when the chicken cooked over the dish
11. Sprinkle the remaining cup of cheese on top of the tortillas evenly
12. Bake at 350° for 20 minutes, let the dish cool for 10 minutes before serving

Tips: These chicken enchiladas heat up wonderfully in the oven the next day. Simply preheat to 350° and bake for 15-20 minutes. The chicken will be so juicy and tender!