Ingredients:
For the Chicken:
-2 chicken breasts (boneless, skinless)
-1 tsp chili powder
-1/2 tsp garlic powder
-1/2 tsp onion powder
-1/2 tsp cumin
-Salt and pepper to taste
-1 tbsp olive oil
-1/4 cup water or chicken broth
For the Enchiladas:
-10 flour tortillas
-1 can (10 oz) red enchilada sauce
-2 cups shredded cheddar cheese
-2 cups shredded mozzarella cheese
-1/2 cup sour cream (optional)
-1/4 cup chopped fresh cilantro (for garnish)
Instructions:
Season the chicken breasts with chili powder, garlic powder, onion powder, cumin, salt, and pepper.
Heat the olive oil in a pan over medium heat. Cook the chicken breasts for 5-7 minutes on each side, or until fully cooked.
Shred the chicken using two forks and set aside.
.Assemble the Enchiladas:Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Spread a small amount of enchilada sauce on the bottom of the dish.
Lay the tortillas flat and fill each one with a portion of the shredded chicken.
Top the chicken with a bit of cheese, then roll up the tortillas tightly.
.Add Sauce and Cheese:Place the rolled-up tortillas seam side down in the baking dish.
Pour the remaining enchilada sauce over the top of the tortillas.
Sprinkle the shredded cheddar and mozzarella cheeses generously over the enchiladas.
.Bake:Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
.Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro.
.Optional: Serve with a dollop of sour cream for extra creaminess.Enjoy your cheesy chicken enchiladas with your favorite sides like rice, beans, or a fresh salad. Perfect for a cozy family dinner