Fall is here and that means game day fun tailgating on a Saturday afternoon with family and friends. Trust me, you’ll wow your crowd when you show up with these Game Day Chicken Enchiladas and all the fixins. A one-dish wonder, for sure Believe me, it’s touchdown-worthy!
16-18 whole Corn Tortillas
2 whole Boneless, Skinless Chicken Breasts
1 box of chicken broth
Chili Powder to taste
1/4 cup Light Tasting Olive Oil
1 Large Onion, Diced
2 cans (15 Oz. Size) Red Enchilada Sauce
1 can of diced green chili’s
3 cups Grated Cheddar/Jack Cheese, More If Needed
Sour Cream, For Serving
2 Diced Tomatoes, For Serving
Chopped Cilantro, For Serving
Mexican Cheese, For Serving
Guacamole, For Serving
Preheat the oven to 350 F.
Take one box of chicken broth and boil both pieces of chicken for about 20 minutes or until done. Take out of pan and shred finely with a fork. Salt to taste.
Lightly coat a skillet in extra light tasting olive oil. Dice your onions and throw into a skillet and stir them around to cook for around 5 minutes, until deep golden brown and caramelized. Add your shredded chicken and green chili’s into the pan to warm through. Add chili powder.
Two at a time and wrapped in a damp paper town, microwave steam the tortillas about 20 seconds.
Pour 1 cup of red sauce into a 9 x 13 inch casserole dish. Pour the other can of enchilada sauce into a large bowl. To assemble the enchiladas, after warming in the microwave, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by the warm chicken mixture, Careful not to overfill. Place the enchilada seam side down in the casserole dish. Repeat until all the mixture is gone and tortillas lined in the dish. Pour the remaining sauce over the enchiladas and cheese on top.
Bake for 30 minutes or until hot and bubbly.
Remove it from the oven and let it sit at least 15 minutes before serving. Top with sour cream, diced tomatoes, mexican cheese and cilantro. Serve with your favorite guacamole on the side. Finally, ENJOY!