Ingredients
- 4 chicken breast, boneless skinless
- 1 1/2 cups sharp cheddar cheese, grated
- 1 1/2 cups jack cheese, grated
- 1/2 small red onion, diced
- 1 clove garlic, minced
- 1 tablespoon black pepper
- 1 tablespoon creole seasoning
- 1 tablespoon onion powder
- 1/2 tablespoon oregano, dried, crushed
- extra virgin olive oil
- cooking oil
- creamy white sauce
- corn tortilla shells
- 2 stalks green onions, sliced
- avocado
- sour cream
Preparation
Step 1
Preheat oven to 375 degrees.
Prepare creamy white sauce by placing everything in a blender and blend until creamy, set aside until ready to use.
To prepare enchiladas, place chicken in a stock pot, cover with seasonings, mix well. Cover chicken with water. Bring to a boil, reduce heat to medium and cook chicken for about 15 minutes.
While chicken cooks, place about 1/2 cup cooking oil into a pan over medium heat, cook tortillas for about 1 minute on each side to soften, drain, and set aside.
Remove chicken from pot, dice into small chunks and set aside. Chicken may not be fully cooked at this point, please do not eat.
In a skillet add 1 tablespoon of olive oil over medium heat, add red onion and saute for about 5 minutes, add garlic and diced chicken and cook for about 2 minutes more.
To assemble enchiladas, spread about 1/2 cup of creamy white sauce on the bottom of a 13X9 casserole dish, make sure to cover the bottom.
Dip shells into remaining white sauce, place on casserole dish, stuff with about 1 1/2 tablespoon of chopped chicken and 1 tablespoon of cheese, roll, and repeat.
Top rolled enchiladas with remaining cheese and drizzle remaining creme sauce on top. Sprinkle green onions and bake enchiladas for about 30-40 minutes. Remove from oven, allow to cool and serve with beans.