Chicken Enchiladas (1 Hour)

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Another meal for Taco Tuesday.  Forgot to put the shredded cheese in the ingredients photo.  If you have precooked chicken, this meal will only take about an hour.  If you have to cook your chicken, then tack on whatever amount of time you will need to cook the chicken.  I had some errands to run, so I threw the chicken in a crockpot on high for 2 hours while I took care of some other things.

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Ingredients:

6 Chicken Breasts
Corn Tortillas
Enchilada Sauce
1 Yellow Onion
Minced Garlic
2 tsp of Cumin
Shredded Cheese
Diced Jalapeños

Preheat oven to 400 degrees

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Chop one onion into small pieces, then put in the cooking pan.  Toss in two spoonfuls of minced garlic.  Let the onions cook, stirring around occasionally, until the onions start looking partially clear.

 

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While the onion and garlic is cooking, start shredding the cooked chicken and mix with three spoonfuls of diced jalapeños.  If you don’t like your food spicy, avoid adding in the jalapeños.  Mix together.

 

 

Once the onion is partially clear, toss in the shredded chicken and 2 tsp of Cumin to mix with the onion.  Mix everything together.  Then throw some cheese on top of the chicken.  And mix until the cheese has melted.

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Stopped some chicken into a corn tortilla, wrap and place into your cooking pan.

 

 

 

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Fill the bottom of your cooking pan with the wrapped tortillas, pour some enchilada sauce onto the first layer, and then sprinkle a thin layer of shredded cheese on top.  Continuing wrapping tortillas until you fill the second row.

 

 

Pour the rest of the enchilada sauce on top of the wrapped tortillas and then cover the tortillas with a think layer of cheese making sure to cover all of the tortillas.

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Toss the enchiladas into the oven for 15 – 20 minutes.  Start at 15 minutes and then check to see how the cheese has melted.  If the cheese starts getting hard near  the edge of the pan, feel free to pull the enchiladas out of the oven.

They look good and are ready to serve after about 5 minutes of cooling down.

TIME TIP: While the enchiladas are cooking take this time to go over kids school work, make the bed, fold a load of laundry, have one of the kids unload the dishwasher to be ready for the dishes made from the day.

 

I served this meal with corn and black beans mixed with Jalapeños.  I enjoyed this meal and hope you enjoy it just as much.  Enjoy!

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