Green Chili and Chicken Enchiladas
Serve this Mexican feast with blue corn chips, salsa, and homemade margaritas! Leftovers reheat beautifully.

Serves 6

1 1/4 pounds boneless, skinless chicken breast
1 can diced green chilies
2 large cans red enchilada sauce
2 cups Mexican cheese
1 yellow onion
3 garlic cloves
Pinch of cayenne
1 tablespoon vegetable oil
6 flour tortillas

Preheat oven to 425º. Chop the onion and garlic and cook in oil in a pan over low-medium heat for about 10 minutes, or until the onion has started to caramelize. Make sure you don’t burn the garlic! Once this is done, take the mixture off the stove and set aside.

Rinse the chicken, and then poach in a large pot of simmering water until done. This will take about 10 minutes or so; be sure to cut through a piece to check if it’s cooked through! Drain the cooked chicken and set aside to cool.

Once the chicken has cooled, use your fingers to shred it. Mix the chicken with one and a half cups of enchilada sauce, one cup of cheese, a pinch of cayenne, and the onion and garlic mixture. Stir well to combine.

Pour half a can of enchilada sauce in a large glass casserole dish. Fill each flour tortilla with about one-fourth cup of the chicken mixture. Roll up and place seam-side down in the dish and repeat with the remaining tortillas. Once you have filled up the dish completely, pour another cup of enchilada sauce on top and sprinkle with the remaining cup of cheese. Cover loosely with tin foil and bake for 10 minutes. Remove foil and bake for another 10 minutes. Cool and serve with hot sauce, avocado slices, and salsa.

Read Jenna’s daily food and fitness blog, Eat, Live, Run.