- Serves: 4
- Ingredient Notes: Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 8 cups water
- 1 tablespoon salt
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 teaspoon chili powder
- 2 cans enchilada sauce
- 1 (14-ounce) can refried beans
- 2 cups shredded cheese, plus more for garnish
- 1 cup pickled jalapeños
- 8 wheat or white flour tortillas
Directions
Preheat oven to 375° F.
Bring water to a boil over medium-high heat. Add salt and chicken breasts. Chicken should take approximately 20 minutes to cook (check to make sure it is cooked through before removing from pot).
While chicken cooks, add olive oil to a saucepan over medium heat. Add chopped onions and chili powder. Cook, stirring occasionally, for about 10 minutes, until onions are fully caramelized.
Remove cooked chicken breasts from the pot and place on a cutting board. Using two forks, shred chicken.
In a 9- by 13-inch baking dish, add a small amount of enchilada sauce just to coat the bottom of the dish.
For each enchilada, add equal portions beans, onions, chicken, cheese and jalapeños to a tortilla. Wrap the filled tortilla and place in the baking dish. Once all enchiladas are complete, bathe them with remaining sauce.
Bake for 20 minutes. Garnish with a little shredded cheese and return to the oven for 2 to 3 more minutes. Serve hot.
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