Luckily, he loved our Cheesy Chicken Enchiladas . . . and we only had one enchilada for leftovers.
I adapted this from my new Pioneer Woman cookbook: The Pioneer Woman Cooks: A Year of Holidays
Star by blackening the bell pepper & jalapeno. I put it under the broiler and turned it a few times. Remove when blackened and place in ziploc bag. Cook chicken & veggies. After 15-30 minutes in bag, scrape off black skin. Then, core, seed & chop peppers to add to sauce.
I slice chicken breasts in half to make 2 thin pieces of meat. Sprinkle with paprika, onion powder, garlic powder. Brown in olive oil.
While the chicken browns, cut the onion & jalapeno. Remove chicken from skillet & add onions & jalapeno. Grate garlic on top and saute until onion is translucent.
Use 2 forks to shred chicken. Set aside.
I’m lazy when it comes to making a cream sauce … I use the microwave. So, melt the butter & add flour. Once combined, add cream and heat on high for 2-3 minutes. It should thicken just a bit. Once a bit thickened, add paprika and grated cheese. Cheese will thicken sauce a little more.
Put a few spoonfuls of chicken mixture on each tortilla. Roll and place in baking dish. Once you’ve used all the chicken, pour the cream sauce on top. You can see how cheesy these chicken enchiladas will be.
I love Mexican food and this one was delicious! Enjoy!
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