Chicken Enchiladas Recipe
Ancho marinated chicken, pepper jack, creamy salsa verde, mexican crema, pico, cilantro-lime rice, mashed black beans. Add fresh guacamole or green chile queso +2.50
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Ingredients
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Enchiladas
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine olive oil and ancho chili powder. Add the chicken breasts, coating them with the mixture. Let it marinate for at least 30 minutes.
- 2
Cook the Chicken
In a skillet, cook the marinated chicken over medium heat until fully cooked, about 6-8 minutes per side. Shred the chicken once it's cool enough to handle.
- 3
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). In each tortilla, add a portion of shredded chicken, a sprinkle of pepper jack cheese, and a spoonful of salsa verde. Roll up the tortillas and place them seam-side down in a baking dish.
- 4
Bake
Pour remaining salsa verde over the top of the enchiladas and sprinkle with additional pepper jack cheese. Bake in the oven for 20-25 minutes or until cheese is melted and bubbly.
- 5
Serve
Serve hot, topped with Mexican crema, pico de gallo, and alongside cilantro-lime rice and mashed black beans. Add guacamole or green chile queso if desired.
