Easy Chicken Enchilada

Easy Chicken Enchilada
Mexican food is really flavorful and easy to replicate at home if your willing to put in a little time. These Enchiladas are very easy, healthy and really delicious! Great for a Saturday meal or a week night if you use your crock pot instead of the oven.

Easy Chicken Enchilada
2 chicken breasts bone in
1 can diced tomatoes
1 chipotles pepper in adobo sauce chopped
2 Tbs adobo sauce
1 green pepper diced
1 onion diced
1 tsp onion powder
3 cloves garlic chopped
1 tsp garlic powder
2 tsp cumin
1 tsp kosher salt
1 tsp celery salt
1 tsp pepper
6 tortillas
1 cup sharp cheddar cheese shredded

Heat oven to 325°F. Place all the ingredients except the cheese in a dutch oven or an oven safe dish with a lid. Slow cook the chicken for 2 1/2 hours. Remove the chicken from the pot and set aside to cool. In a blender blend the contents of the sauce in the pot. You might need to add a little water or chicken stock to thin the sauce. Shred the chicken from the two chicken breasts and set aside. Place the contents of the sauce in a bowl then dredge the tortilla one at a time. Fill each tortilla with shredded chicken and roll. Place seam side down in a casserole dish. Repeat until all the tortillas have been dredged, filled with chicken and placed seam side down in the dish. Top with cheese and bake at 450°F for 20 minutes until cheese is melted and bubbly. Serve with sour cream and diced avocado. Delicious!
Easy Chicken Enchilada 1



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