This is a great dish to take to potluck dinners. It is large enough to serve several people a decent sized portion. Whenever I take it with me to a social gathering, I usually make two pans and pre-cut the slices before arriving. Everyone always loves this chicken enchilada recipe and asks me for a copy. I don’t have any problem sharing the instructions to this amazing dish. It’s so fun and simple to make, it’s a regular menu item at our house! Check out what they are saying about this recipe over at Recipe Lion:
“…this is unlike other enchilada recipes out there. So good!”
This isn’t like the enchiladas that you are used to, but they still taste amazing!
Ingredients
2 teaspoons salt-free McCormick’s Mexican or southwest seasoning
2 teaspoons lower-sodium burrito seasoning or taco seasoning
1 1/4 pound boneless, skinless chicken breasts, visible fat removed
olive oil spray
1 1/4 cup canned traditional mild enchilada sauce
4 ounces finely shredded Cabot’s 75% Light Cheddar cheese, or your favorite low-fat cheddar (about 2 cups)
1/2 cup fresh cilantro, chopped
1/4 cup sliced black olives, drained
2 tablespoons canned green chiles, chopped and drained
8 (6-inch) white or yellow corn tortillas
1 cup Old El Paso canned medium green chile enchilada sauce
Instructions
Preheat a grill to high.
Preheat the oven to 450 degrees F.
Mix the Mexican seasoning and burrito seasoning in a small bowl.
Rub the mixture evenly over the chicken breasts to cover them.
Lightly mist both sides of the breasts with spray. Let stand for 10 minutes, and then place the breasts side by side on the grill.
Turn the heat to medium, if possible, and grill for 3 to 5 minutes per side, or until no longer pink inside. Let stand for 5 minutes.
Meanwhile, combine the enchilada sauces in a medium bowl and mix until well combined. Set aside.
Mix the cheese, cilantro, olives, and chiles in a second medium bowl. Set aside.
Coarsely chop the chicken breasts. Cut or tear each tortilla into about 9 roughly even pieces.
Spread 1/2 cup of the enchilada sauce in the bottom of an 8 X 8-inch glass or ceramic baking dish.
Cover the sauce evenly with about a third of the tortilla pieces. Then sprinkle about half of the chicken over them.
Pour about 2/3 cup of the sauce evenly over that. Then sprinkle a third of the cheese mixture over that.
Repeat layering with half of the remaining tortillas, the remaining chicken, 2/3 cup of sauce, then half of the remaining cheese mixture.
Follow that with another layer of the tortillas, then the remaining sauce, then the remaining cheese mixture.
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes.
Then remove from the oven and let stand for 10 minutes. Cut into 4 or 8 pieces and serve immediately.
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Quick Tip: Try with spicy enchilada sauce for more zest.
Thanks again to Recipe Lion for this yummy and easy recipe.