Sylverleaf Olive Oil
 
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Enchiladas Con Pollo

Serves 4-6

Ingredients:

  • 3 tablespoons Sylverleaf Extra Virgin Olive Oil, divided
  • 1 cup yellow onion, chopped
  • 2-3 chicken breasts (about ½ pound)
  • 1½ cups (6 oz) shredded sharp cheddar cheese, divided
  • 1 16-oz bottled picante sauce
  • 4 ounces cream cheese
  • 1½ teaspoon ground cumin
  • 8 (6-inch) flour tortillas
  • 12 oz bottled green taco sauce
  • 2 tablespoons fresh cilantro, chopped

Steps:

  1. Preheat oven to 350°.
  2. Heat 1½ tablespoons of oil in a large non-stick skillet over medium heat.
  3. Cut chicken into thirds, then cook until done, approximately 5 minutes per side.
  4. Allow chicken to cool, then shred chicken into tasty bits.
  5. Heat another 1½ tablespoons of oil over medium heat in the same pan.
  6. Add onion, and sauté over medium-high heat for 6 minutes or until tender.
  7. Add to pan the prepared chicken, ¾ cup of shredded cheddar cheese, picante sauce, cream cheese, and cumin. Stir well.
  8. Reduce heat to medium. Cook 3 minutes or until cheese melts, stirring occasionally.
  9. Spoon ½ cup of the chicken mixture down center of each tortilla, then roll it up.
  10. Place enchiladas in a 13 × 9-inch baking dish, then drizzle with green taco sauce, and sprinkle with ¾ cup shredded cheddar cheese.
  11. Cover with foil and bake at 350° for 15-18 minutes or until cheese melts.
  12. Drizzle with Sylverleaf olive oil, then top with cilantro. Serve immediately.