Turn taco night into enchilada night with these simple chicken enchiladas with shredded chicken and smothered in melty cheese.
Prep Time20 minutesminutes
Cook Time20 minutesminutes
Total Time40 minutesminutes
Yield 8enchiladas
4.60 from 5 votes
Ingredients
4boneless, skinless chicken breast
1smallyellow oniondiced
2Tbsptomato paste
1tspchili powder
1tspground cumin
3/4cupshredded Mexican cheese
8smallcorn or flour tortillas
Sauce:
1cuptomato sauce
2tspcayenne pepper
1tspchili powder
1 1/2cupsshredded Mexican cheese
Instructions
Pre-heat oven to 350° F. Prepare 13x9 baking dish by spraying with non-stick cooking spray; set aside.
Over medium-high heat in a saute pan, cook chicken until cooked through, about 3-4 minutes per side. Remove chicken and place in bowl.
Add onions to saute pan, and cook until just translucent. Add onions to bowl with chicken.
Shred chicken with two forks or electric mixer (best option). Season with salt and pepper to taste. Add 1/2 cup water, tomato paste, chili powder, and cumin and mix until combined. Add 3/4 cup shredded Mexican cheese and combine all ingredients.
Divide chicken mixture between 8 tortillas; roll and place seam-side down in prepared baking dish.
Prepare sauce by combining tomato sauce, cayenne pepper, chili powder, and cheese in bowl. Pour sauce evenly over enchiladas in baking dish.
Bake enchiladas at 350° F for about 20 minutes or until cheese is melted and enchiladas are heated through. Remove from oven and let cool for about 10 minutes before serving.