The Chicken Enchilada Platter* Recipe
sour cream, pico, guacamole (add enchilada +2)
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Ingredients
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Main Ingredients
Toppings
Method
Preparation
- 1
Cook the Chicken
In a medium pot, add the boneless, skinless chicken breasts and cover with water. Bring to a boil, then reduce heat and let simmer for 15-20 minutes until fully cooked. Remove chicken and let it cool slightly.
- 2
Shred the Chicken
Once the chicken is cool enough to handle, shred it using two forks or your hands.
- 3
Prepare Enchiladas
Preheat your oven to 375°F (190°C). In a large bowl, mix the shredded chicken with half of the enchilada sauce. Take a flour tortilla, fill it with the chicken mixture, and roll it up tightly. Repeat with the remaining tortillas.
- 4
Assemble the Enchiladas
Place the rolled enchiladas seam-side down in a greased baking dish. Pour the remaining enchilada sauce over the top, and sprinkle with shredded cheese.
- 5
Bake
Cover with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serving
- 6
Plate the Dish
Remove the enchiladas from the oven and let them cool for a few minutes. Serve them on a platter with a generous dollop of sour cream, pico de gallo, and guacamole on the side.
- 7