Enchilada Chicken Breast Recipe

Inspired by Brown & Loe

Time1h 15m

Serves4

pickled jalapeño brine, fajita vegetables, cheesy potato hash, corn tortillas, enchilada sauce

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Ingredients

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1
Prepare the Chicken
In a bowl, marinate the chicken breasts in pickled jalapeño brine for at least 30 minutes.
2
Cook the Fajita Vegetables
In a skillet, sauté the fajita vegetables over medium heat until they are tender and slightly charred, about 5-7 minutes.
3
Cook the Chicken
Heat a grill or skillet over medium-high heat. Remove chicken from brine and grill or cook in the skillet for 6-7 minutes per side, or until fully cooked and juices run clear. Let rest before slicing.
4
Assemble the Enchiladas
In a baking dish, spread a layer of enchilada sauce on the bottom. Fill each corn tortilla with a portion of cheesy potato hash, sautéed fajita vegetables, and sliced chicken. Roll tightly and place seam-side down in the baking dish.
5
Top with Sauce
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with additional cheese if desired.
6
Bake
Preheat the oven to 375°F (190°C) and bake for 20-25 minutes or until the enchiladas are heated through and the top is bubbly.