Enchilada Chicken
Recipe was developed by Cop Car.
Sauté to blacken:
Drizzle of olive oil
2 slices onion, very finely diced
1/3 large Pablano pepper, finely diced
1/4 teaspoon prepared, diced garlic
Remove vegetables from skillet, but continue using skillet (with any oil that survived).
Sauté for a few minutes on either side:
3 large boneless, skinless chicken breast halves
Place chicken in oiled casserole, but continue using skillet (with any oil that survived).
Heat to bubbly in skillet:
1 small can green enchilada sauce
vegetables that had been set aside, above
3 ounces finely sliced and chopped wheat tortillas
Pour sauce mixture over chicken breast halves in the casserole. Cover the casserole and bake for 60 minutes at 350 degrees Fahrenheit. Remove casserole from oven and let set for a few minutes. Cut each chicken breast half into 2 or 3 pieces, lengthwise. Serve with sauce spooned over chicken pieces.
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