Chicken, Ethnic, Mexican
18 fresh corn tortillas
3 large chicken breast halves skinless & boneless
southwest seasonings (fajita, taco, etc)
1/4 cup vegetable oil
2 med onions thinly sliced vertically
45 ounces green enchilada sauce or green salsa
4 cups cheddar/jack cheese finely shredded
diced avocado or guacamole
Preheat the oven to 350 degrees.
Spray one or two large casserole dishes with Pam. Set aside.
One at a time, in a dry skillet over high heat, heat tortillas until hot & soft. Stack & set aside.
Sprinkle both sides of chicken breasts with southwest seasonings. Heat the oil in a skillet over medium heat & cook the chicken on both sides until done in the middle, or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.
Toss onions in the same skillet & stir around to cook until deep golden brown, 4-5 minutes. Remove & toss with the shredded chicken.
Pour the enchilada sauce into the skillet & gently warm.
Pour about 2 cups of sauce into the casserole dish/es.
To assemble enchiladas, dip a tortilla into the sauce then place on a plate or sheet pan.
Sprinkle some cheese down the middle, followed by a handful of the chicken-onion mixture. Roll it up tightly then place it seam side down, atop the sauce. Repeat with the rest of the tortillas.
Pour the rest of the sauce over the enchiladas, then sprinkle on plenty of cheese. Give it a final sprinkling of southwest seasoning or chili powder.
Bake for 30 minutes, or until hot & bubbly.
Remove from oven and let it sit for 15-20 minutes before serving.
Garnish as desired.