I also have a recipe for homemade tortillas for a fully from scratch enchiladas recipe. Again, you can just buy your favorite tortillas if you don’t want to make them.

Ingredients for Chicken Enchiladas

Tortillas

You can make your own homemade tortillas with this recipe here or use your favorite store bought tortillas. To make this recipe gluten free substitute for gluten free tortillas.

Chicken

This recipe is great for using up left over chicken. I often bake a whole chicken at the beginning of the week and use the left over chicken in recipes like this one. When using fresh chicken I like to make shredded chicken but you can also use chopped grilled or baked chicken for this recipe.

You can make shredded chicken easily on the stove top by placing you chicken breast in a pot and covering them with water or broth. Bring to a boil and them simmer for 20 minutes or until the chicken is fully cooked. Drain the water and shred with two forks. To see this process in more detail visit Completely Delicious. She also give instructions on crock pot and instant pot versions.

Onion and Bell Pepper

This recipe calls for 1 onion and 2 bell pepper. I like to keep frozen chopped onion and bell pepper mix in my freezer to make recipes like this one just a little easier. Its not hard to chop on onion and bell pepper but it is super easy to just pour a bag into a pan to saute.

You could substitute or add any other desired vegetables in your chicken enchiladas. Some other options may include mushrooms, corn, zucchini, spinach, olives… You can be creative here.

Olive Oil

You can use any cooking oil to saute your vegetables in. I actually prefer coconut oil or avocado oil for the majority of my recipes.

Enchilada Sauce

In the recipe card I have the instructions for making a super easy green enchilada sauce. To see more in-depth instructions you can read my other post for my Verde Enchilada Sauce. Or you can buy your favorite green enchilada sauce from the store for a quick and easy dinner.

Cheese

My favorite cheese for this recipe is Pepper Jack. The pepper give another added layer of spice to our creamy cheese ingredient. You could however use plain Monterey Jack or Mozzarella. I like the white cheeses for this recipe but that does not mean that Cheddar or Mexican Blend wont also work. In all honesty, your favorite cheese will make this your favorite recipe for enchiladas.

How To Make Enchilada Sauce

Roast The Vegetables

On a baking sheet or roasting pan spread out quartered onions, quartered tomatillos, whole garlic cloves and jalapenos drizzled with a little olive oil. Roast them at 350 for 30 minutes.

Blend All Ingredients

Take the vegetables out of the oven and let cool for a few minutes. Take the seeds out of the jalapenos if you want a mild sauce or keep them if you want more heat. Add them a blender or bowl with an immersion blender. Then Add the broth, cilantro and lime juice and blend together till smooth. Add salt to taste.

How To Make Enchiladas

Cook The Chicken

This recipe is great for using up left over chicken. I often bake a whole chicken at the beginning of the week and use the left over chicken in recipes like this one. When using fresh chicken I like to make shredded chicken but you can also use chopped grilled or baked chicken for this recipe.

You can make shredded chicken easily on the stove top by placing you chicken breast in a pot and covering them with water or broth. Bring to a boil and them simmer for 20 minutes or until the chicken is fully cooked. Drain the water and shred with two forks. To see this process in more detail visit Completely Delicious. She also give instructions on crock pot and instant pot versions.

Saute The Vegetables

Chop and saute your onion and bell peppers with a little bit of cooking oil. For added flavor you can season them with garlic and chili powder or just leave plain. You enchilada sauce will gives us the majority of the flavor in this recipe so adding extra seasoning to our chicken and veggies is optional.

Assemble Enchiladas

To assemble the chicken enchiladas you will gather your chicken, sauteed veggies, tortillas, sauce and cheese.

1. In a 9 x 13 pan place one tortilla.
2. Fill it with a little chicken, a little vegetables, a little sauce and a little cheese.
3. Fold the sides in and place it, fold side down in the pan.
4. Repeat the first 3 steps till your run out of room in your pan or ingredients.
5. Once the enchiladas are all in, spread the remaining sauce so that all the enchiladas are covered.
6. Sprinkle cheese over the top as well.

Bake

Cover with foil and bake at 350 for 30 minutes. Then take the foil off and bake for another 5-10 minutes.

Enjoy!

Serve hot and enjoy with Cilantro Lime Rice and Homemade Re-fried Beans. Top with sour cream, green onions, avocado, lime, or olives. Enjoy!

Chicken Enchiladas (Green Sauce)

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Print

Ingredients

Green Enchilada Sauce

Toggle ingredient group

• 1 lb or 20 tomatillos
• 1 onion
• 3 jalapenos
• 3 cloves of garlic
• 1 cup chicken broth
• 1/2 bunch cilantro
• Juice from one lime
• Salt to taste

Chicken Enchiladas

Toggle ingredient group

• 12 tortillas
• 3 cups shredded chicken
• 1 onion
• 2 bell peppers
• 2 1/2 - 3 cups OR 2, 10 oz green enchilada sauce
• 3 cups shredded cheese

Instructions

Green Enchilada Sauce

1. Take the husk off all your tomatillos, wash and cut in half or quarters depending on their size.
2. Cut your onion in quarters
3. On a baking sheet spread tomatillos, onions, whole jalapenos and 3 whole garlic cloves with a little olive oil. Bake at 350 for 30 minutes
4. Once baked, remove seeds from jalapenos for a mild sauce or keep them for more heat and spice.
5. Add the roasted vegetables, broth, cilantro, and lime juice into a blender and blend until smooth.
6. Add salt to taste and enjoy!

Chicken Enchiladas

1. Cook chicken by placing in a pot and covering with water or broth. Bring to a boil and simmer for 20 minutes or until cooked through. Drain the water and shred with 2 forks.
2. Saute onions and bell peppers in a little oil until soft.
3. Assemble you enchiladas
   - In a 9 x 12 pan place your first tortilla
   - Fill it with a little chicken, a little vegetables, a little sauce and a little cheese
   - Fold the sides in a place it, folded side down in the pan.
   - Repeat the these steps for rest of the tortillas
4. Once the enchiladas are all in, spread the remaining sauce so that all the enchiladas are covered. Sprinkle cheese over the top as well.
5. Cover with foil and bake at 350 for 30 minutes. Take the foil off and bake for another 5-10 minutes.
6. Serve hot and enjoy with Cilantro Lime Rice and Homemade Re-fried Beans. Top with sour cream, green onions, avocado, lime, or olives. Enjoy!

The post Chicken Enchiladas With Green Sauce appeared first on Embracing The Home.

Prepping the Chicken

If your chicken is frozen thaw in the refrigerator for 24 hours before you plan to cook it. Maybe you didn’t plan that far ahead, instead you can put the chicken in a Ziploc bag and place it in a bowl or container of cold water for about 1 hour, replacing the water every 30 minutes.

If your chicken is fresh or once it’s thawed out, pat dry with a paper towel. Sprinkle with salt, pepper and any other seasons you like. I choose my seasoning based on what I’m serving my chicken with.

Here are a few examples of different ways to season for different meals.

• Chicken tacos – Taco seasoning, or chili powder and garlic powder with salt and pepper. Sometimes I add a little cumin and cayenne powder or some lime juice.
• Lemon chicken – lemon pepper seasoning, or garlic powder, paprika, salt and pepper and lemon slices.
• Chicken Alfredo – Italian seasoning or basil, thyme, oregano, salt and pepper. Sometimes a little paprika or cayenne.
• Chicken with roasted potatoes – rosemary, thyme, sage, salt and pepper.

You can also marinate your chicken in olive oil and your choice of seasonings in a ziplock bag for 2-24 hours in the refrigerator before you cook it. If you choose this way you don’t need to pay dry just place directly in the skillet to cook. Personally, I prefer to dry rub my chicken.

Cooking the Chicken

The trick to cooking good chicken is to sear it capturing the juice inside the chicken to keep it moist. After I’ve seasoned the meat I turn my cast iron pan on medium high with a little bit of oil. If you don’t have a cast iron pan don’t worry, you don’t need it to get perfect chicken but it does help. Get your pan hot. Place the chicken on the hot pan and cook for 4 minutes on each side on medium high heat. If using a normal skillet keep the heat a little higher. You want the chicken to have a deep golden sear on each side.

Once you’ve cooked the chicken on each side reduce heat to low, cover and cook for 5-7 more minutes depending on the size of the chicken breast. If cooking on a cast iron you can take off heat completely if the chicken breasts are small and let sit, covered, in the pan for 10 minutes. If they are larger keep them on low for at least 5 minutes before taking them off the heat. With your regular skillet you will want to keep on low longer (7-10 minutes) since it won’t hold on heat like the cast iron. After you’ve cooked it on low take off the heat completely, let it sit covered for another 10 minutes before serving.

Serving the Chicken

When the chicken is ready to serve I always pre-cut the chicken for everyone just to make sure it’s done all the way through before serving. I also have little kids who require me to cut the chicken so it makes sense. When cutting remember to slice against the grain. Not with the grain like I did in the photos, I always do it wrong but usually I’m cutting in cubes for my little ones. Cutting against the grain will keep it tender while cutting with the grain tends to make it tough.

Depending on how I’ve seasoned my chicken definitely depends on what I serve it with. Chicken and rice with broccoli is a favorite here. Chicken tacos with rice and beans. Rosemary Chicken and potatoes is another favorite. I could go on.

Whatever you serve it with I hope you enjoy it. And remember, cooking is a science but also an art. Feel free to experiment with seasonings, temperature and timing to make your perfect meal. Every kitchen and cook is a little different. Embrace your home by cooking your best.

Rosemary Chicken

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Print

Ingredients

• 2 chicken breast
• 1 teaspoon dried rosemary
• 2 teaspoons garlic powder
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Olive oil

Instructions

1. Mix all seasonings together in a small bowl.
2. Pat dry your chicken with a paper towel and rub seasonings on all sides of your chicken breasts.
3. Heat a cast iron pan on medium heat, or regular skillet on high. Add a little bit of oil to your pan.
4. Sear seasoned chicken for 4 minutes on each side.
5. Cover the chicken and reduce heat to low and cook for an additional 5-10 minutes depending on the size of your chicken breast.
6. Take off heat, leave covered and let sit for another 10 minutes before cutting the chicken and serving.

The post Rosemary Chicken Breast Recipe appeared first on Embracing The Home.