Homemade Cheesy Chicken Enchilada Recipe

I love cooking homemade casseroles and “homey” food for my family! I recently indulged in an amazing enchilada at a little hole in the wall Mexican Restaurant and decided I would put myself to the challenge  to recreating one just as good or better. Now let me tell you this recipe may not be perfect – but dang it turned out A-M-A-Z-I-N-G!!!  I know this picture does not do it justice, however my family seriously devoured it before I could take a more appealing picture. 🙂

Homemade Cheesy Chicken Enchilada

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

The easiest, cheesiest and tastiest chicken enchilada's you will ever taste!

Author: Angelique Campbell

Cuisine: Mexican

Serves: 4-6

Ingredients

• 2 lb chicken breasts
• ½ cup onion, diced
• 2 cloves garlic, minced
• ¼ cup colored peppers, diced
• 3 tbsp taco seasoning
• 1 lime (or 2 tbsp lime juice)
• 12 corn tortillas (or 6 flour tortillas)
• 1 can enchilada sauce
• 2½ cups cheddar cheese, shredded
• 1 lb mozzarella cheese (or 3 string cheese sticks)
• ½ cup sour cream (optional)

Instructions

1. Saute onions and peppers in olive oil. Once vegetables are about half way cooked add chicken breasts and saute until chicken is fully cooked.
2. Add taco seasoning and the juice of 1 lime to chicken and vegetable mix. Cook for about 3 more minutes, until flavors are all merged.
3. In a sauce pan add pre-made enchilada sauce and sour cream. Cook to a light simmer and set to the side.
4. In a casserole dish place 1 tortilla at a time (if using corn tortillas use two in order to make the enchilada long enough) begin build your enchilada's one at a time. First the tortilla, fill with a long strip of mozzarella cheese (or half of a string cheese), drizzle a pinch of cheddar cheese (a little less than ¼ cup in each), and add a couple spoonfuls of chicken mixture. Roll enchilada and close face down.
5. Repeat this step 6 times. Until all 6 enchilada's are filled and rolled closed.
6. Add enchilada sauce evenly over all 6 enchilada's and top with remaining cheddar and mozzarella cheese.
7. Cook at 350 degrees in the oven for 25 minutes. Or until all the cheese is melted and beginning to brown.

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