I am excited to share this ridiculously easy enchilada recipe with you. These spicy little numbers come together in no time and can be served with whatever your favorite Mexican sides may be (Spanish rice, black beans, salsa, etc.). Get ready to get your spice on!
What You’ll Need:
- 1 lb package of chicken tenderloins
- 1 package Old El Paso Chipotle Mexican Cooking Sauce
- 1/4 cup pickled jalapeños
- 4 oz. monterey jack cheese, shredded
- 8 flour tortillas
- 1/4 medium onion, sliced
Prepare your chicken with salt and pepper to both sides. Place in a nonstick skillet coated with 2 – 3 tablespoons of olive oil. Cook the chicken on medium heat. Add the sliced onions to the pan and sauté while the chicken cooks though. Preheat your oven to 350 degrees.
Once the chicken is no longer pink in the middle, remove from the pan and shred. Place the shredded chicken back into the sauce pan and reduce to low heat. Add the package of Old El Paso Chipotle Mexican Cooking Sauce and heat through for about five minutes.
Coarsely chop the pickled jalapeños and add them to the pan with chicken and sauce. Mix well.
Remove eight flour tortillas from the package and one-by-one add some of the chicken and sauce mixture to each tortilla.
Top with the shredded cheese and then roll the tortilla.
Place in a glass 13×9 baking pan (spray the sides and bottom with non stick spray) along the bottom until it is filled.
Top with more cheese and jalapeños. Bake at 350 for 10 – 15 minutes or until the cheese has melted.
Remove and serve immediately along with your favorite sides! We paired our enchiladas with black beans, salsa and sour cream.
xo – M