Chicken Enchiladas came out absolutely delicious ❤️ Ingredients: - 5 chicken breast - 1 White onion - 2 Bay leaves - La Banderita Flour Tortillas - 2 cans of Las Palmas Green chile Enchiladas Sauce - Supremo chihuahua cheese & Monterey cheese - Seasoning: salt, pepper, onions, garlic powder, chicken bouillon and cumin powder *Boil the Chicken -In a large pot, boil chicken breasts with 1/2 onion, chicken bouillon, and 2 bay leaves for 20–30 min until tender. -Save 1 cup of broth, then shred the chicken. *Make the Filling -In a skillet, sauté the other half of the diced onion in olive oil (3–5 min). -Add shredded chicken, 1 can of enchilada sauce, and reserved broth. -Season with garlic powder, onion powder, cumin, salt & pepper. -Season again lightly and mix well. -Cover and simmer on low for 20 min, then let cool for 10 min. -Warm a second can of enchilada sauce in a saucepan; let cool slightly. *Prep Tortillas & Cheese -Lightly warm tortillas until soft. -Mix cheeses in a bowl. *Assemble -Spread enchilada sauce in the baking dish. -Dip tortillas in sauce, add chicken and cheese, roll, and place seam-side down. -Add sauce and cheese on top. Repeat for more layers if needed. *Bake -Bake at 400°F for 5–10 min, until cheese melts. -Broil 3–5 min for a golden top—watch closely. That’s it! Easy and delicious enjoy 🥂
#Chickenenchiladas