Mexican Chicken Enchiladas Recipe
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2 tablespoons olive oil (or other oil for frying)
3 pounds boneless chicken breasts or thighs, cut into 1/2-inch pieces
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons ground cumin
1 onion, chopped
2 bell peppers, chopped
1 jalapeno, minced
1/2 pound mushrooms, sliced and halved
3 tablespoons garlic, minced
1 lime, juiced
1/4 cup fresh cilantro, chopped
20 flour or corn tortillas (soft taco-sized)
3 pounds shredded cheese
1 can enchilada sauce
:9x13-inch glass baking dish
In a large skillet, heat the olive oil; then add the chicken pieces and cook over medium heat.
Stir in half of the salt, black pepper, and cumin.
While the chicken is cooking, chop the onions and bell peppers into 1/2-inch pieces and mince the chili pepper.
When chicken is done, remove it from the skillet; then add the chopped onions to the skillet. Cook for 2 minutes over medium-high heat.
Add the mushrooms and peppers. Cook for 5 minutes.
Add the garlic and the remaining cumin, salt, and pepper. Cook for 1 more minute stirring to evenly cook the garlic.
Return the chicken to the pan and add the juice of 1 lime; then add the cilantro, stir, and remove from the heat. Set aside for 10 minutes to cool slightly.
Lay out as many tortillas as you can fit on your work space. Using an ice cream scoop or 1/4 cup measure, put 1 scoop of the chicken mixture on the front edge of each tortilla; then add 1/4 cup cheese to each. Rolling away from you, carefully roll the tortilla and place in a greased 9- x 13-inch baking dish. (You may also need an 8- x 8-inch dish for any extra.)
Drizzle the enchilada sauce evenly over the enchiladas. Top with the remaining cheese and bake at 350ºF for 20-30 minutes.
Remove from the oven when the cheese is golden brown. Let stand 5 minutes to cool slightly; then slice and serve.
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