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<\/p>\n<\/p>\n
2\u00a0teaspoons\u00a0kosher salt,\u00a0divided<\/p>\n
2\u00a0teaspoons\u00a0cumin,\u00a0divided<\/p>\n
1\u00a0teaspoon\u00a0paprika<\/p>\n
\u00bd\u00a0teaspoon\u00a0garlic powder<\/p>\n
\u00be\u00a0teaspoon\u00a0black pepper,\u00a0divided<\/p>\n
1 \u00bd\u00a0pounds\u00a0boneless skinless chicken breast,\u00a0flatten chicken to even thickness<\/p>\n
3\u00a0tablespoons\u00a0olive oil,\u00a0divided<\/p>\n
2\u00a0teaspoons\u00a0minced garlic<\/p>\n
\u00bc\u00a0cup\u00a0chipotle chilis,\u00a0canned in adobo sauce<\/p>\n
1\u00a0cup\u00a0unsalted chicken stock<\/p>\n
1\u00a0cup\u00a0crushed tomatoes<\/p>\n
\u00bd\u00a0teaspoon\u00a0chili powder<\/p>\n
\u00bc\u00a0teaspoon\u00a0chipotle chili powder<\/p>\n
10\u00a0tortillas,\u00a0flour or corn, 6-inch size<\/p>\n
4\u00a0ounces\u00a0monterey jack cheese,\u00a0grated<\/p>\n
4\u00a0ounces\u00a0sharp cheddar cheese,\u00a0grated<\/p>\n
2\u00a0teaspoons\u00a0sliced green onions<\/p>\n
1\u00a0tablespoon\u00a0chopped cilantro<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n In a small bowl combine 1 teaspoon salt, 1 teaspoon cumin, paprika, garlic powder, and \u00bd teaspoon black pepper.<\/p>\n Season each side of the chicken breasts with \u00bd teaspoon of the spice mixture. Save the additional seasoning mix.<\/p>\n Heat a medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, once hot and shimmering and the chicken to the pan.<\/p>\n Cook chicken for 7 minutes, then flip over and cook until no longer pink and internal temperature reaches 160 to 165\u00baF (71 to 74\u00baC), about 5 to 7 minutes.<\/p>\n Transfer to a plate and allow to cool.<\/p>\n Use fingers or two forks to shred the chicken into smaller pieces. Add 1 teaspoon of the seasoning mix and combine until evenly coated.<\/p>\n In a medium saucepan add 1 tablespoon olive oil. Heat over medium heat, once hot add the garlic and saute for 30 seconds.<\/p>\n Add the chipotle chilis and use a spoon to stir and break up into smaller pieces, cook 1 minute.<\/p>\n Add the chicken stock, crushed tomatoes, 1 teaspoon salt, 1 teaspoon cumin, \u00bc teaspoon black pepper, chili powder, and chipotle chili powder, stir to combine.<\/p>\n Bring sauce to a boil and then reduce to a simmer until thickened, about 5 minutes.<\/p>\n Transfer enchilada sauce to a blender or food processor and process on medium speed until smooth, about 30 seconds.<\/p>\n Taste and season with more salt and pepper as needed. More chicken broth can be added to thin the consistency if desired.<\/p>\n Heat tortillas in a pan over medium-high heat or directly over a gas flame for 10 to 15 seconds on each side, to lightly toast and make more pliable.<\/p>\n Adjust oven rack to the center position. Preheat to 400\u00baF.<\/p>\n Lightly coat a 13 by 9-inch baking dish with cooking spray or oil.<\/p>\n Evenly spread \u00bd cup of the enchilada sauce on the bottom of the baking dish.<\/p>\n Pour \u00bd cup of enchilda sauce in a shallow bowl large enough to fit the tortillas.<\/p>\n Lightly dip each side of the tortilla in the sauce.<\/p>\n Transfer tortilla to a plate and fill the center with about \u2153 cup of chicken. Roll into a cylinder and transfer to the pan.<\/p>\n Repeat process until 10 enchiladas are rolled and lined up in the pan.<\/p>\n Evenly spread the remaining sauce over the enchiladas.<\/p>\n Sprinkle the monetery jack cheese and cheddar cheese on top of the enchiladas.<\/p>\n Cover with foil and bake until cheese is melted and bubbly, 15 to 20 minutes.<\/p>\n Garnish with green onions and chopped cilantro.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 2\u00a0teaspoons\u00a0kosher salt,\u00a0divided 2\u00a0teaspoons\u00a0cumin,\u00a0divided 1\u00a0teaspoon\u00a0paprika \u00bd\u00a0teaspoon\u00a0garlic powder \u00be\u00a0teaspoon\u00a0black pepper,\u00a0divided 1 \u00bd\u00a0pounds\u00a0boneless skinless chicken breast,\u00a0flatten chicken to even thickness 3\u00a0tablespoons\u00a0olive oil,\u00a0divided 2\u00a0teaspoons\u00a0minced garlic \u00bc\u00a0cup\u00a0chipotle chilis,\u00a0canned in adobo sauce 1\u00a0cup\u00a0unsalted chicken stock 1\u00a0cup\u00a0crushed tomatoes \u00bd\u00a0teaspoon\u00a0chili powder \u00bc\u00a0teaspoon\u00a0chipotle chili powder 10\u00a0tortillas,\u00a0flour or corn, 6-inch size 4\u00a0ounces\u00a0monterey jack cheese,\u00a0grated 4\u00a0ounces\u00a0sharp cheddar cheese,\u00a0grated 2\u00a0teaspoons\u00a0sliced green onions 1\u00a0tablespoon\u00a0chopped cilantro TURN TO […]<\/p>\n","protected":false},"author":2,"featured_media":3208,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections<\/strong>\u00a0:<\/strong><\/h2>\n
\nREAD ALSO:<\/span>\u00a0\u00a0My Homemade Version of green chili<\/span><\/div>\n<\/div>\n\nREAD ALSO:<\/span>\u00a0\u00a0easy 7 layer salad recipe<\/span><\/div>\n<\/div>\n