Chicken Enchiladas (Pioneer Woman)
This recipe is also one of the few dishes that can be made ahead of time and still taste great. So if you're looking for a crowd-pleasing dish that's easy to prepare, Chicken Enchiladas from the Pioneer Woman is a perfect choice.
Ingredients
- 1 Whole chicken, cut into eight pieces
- 2 tbsp Olive oil
- 1 Large onion (diced)
- 2 Cloves of garlic (minced)
- 1 tbsp Chili powder
- 2 cans Red enchilada sauce (15 oz each)
- 11 Whole wheat tortillas
- 2 cups Shredded cheddar cheese
- Salt and pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper. Cook chicken until browned on all sides, about 5 minutes per side. Remove chicken from skillet and set aside.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in chili powder and enchilada sauce.
- To assemble enchiladas, spoon some of the sauce into the bottom of a baking dish. Fill each tortilla with chicken and cheese, then roll up and place in the dish. Pour the remaining sauce over the enchiladas.
- Bake in the preheated oven until the cheese is melted and bubbly, about 20 minutes.
- Enjoy!