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Gather all of your ingredients and turn the stove top on high heat.
Add the 2 chicken breasts. I sliced them in the middle so they would cook faster.
Top the chicken with 1 c of chicken broth. If you have more chicken, just make sure a majority of the breasts are covered.
Add 2 oz of margarita mix to the mixture.
Add 2 tbsp of chili powder and if you like it spicy, add 1-3 tsp of cayenne pepper.
Add 1 tbsp of cumin.
Add 1 tsp of garlic salt to the mixture.
Add 2 tsp of minced garlic.
Stir and cover the chicken. Cook for about 7 minutes or until the chicken reaches 165 degrees internally. You can flip the chicken at the 4 min mark to ensure even cooking.
Add 1/2 bell pepper and 1/2 onion into a blender and mix (or mince them yourself). I also threw in a optional 2 garlic cloves. :)
I know it looks like mush, but it will taste great later.
Preheat the oven to 425 degrees Fahrenheit.
After the chicken is done, shred it. After the chicken finished cooking, there was a bit of broth mixture left over. I shredded with the mixture and it ended up dissolving into the chicken. Yum!
In a mixing bowl, add 2 tsp of cumin.
1 tsp of garlic salt.
2 tsp onion powder.
1 tbsp of chili powder. If you like spicy, you can also add cayenne pepper to taste. 1-2 tsp would taste great.
2 tsp of flour.
Stir he ingredients together. You can also make more if you like a lot of sauce, just keep the ratio the same. :)
Add 1 tsp of olive oil into a separate pan and turn the heat on high. (Sorry for blurry photo)
Once the oil is high, add the minced onion and pepper mixture.
Once the mixture cooks for a little bit, add 3/4 of it to the chicken mixture and stir in well.
Keep a little bit in the pan for the sauce. :)
Add 1 cup chicken broth.
Add the chili powder mixture it the pan.
Stir. I added in 1 tbsp of minced onions and garlic to the mixture as well. Keep stirring until the sauce bowls. Once it bowls, turn in low heat. If the sauce is runny, add a bit more flour.
Put your tortillas between two paper towels.
Add to the microwave for around 20 seconds or until warm. Normally you would heat them in an oiled pan one by one, but his way is healthier.
Spray the pan with nonstick spray.
Put the tortillas in a place that will be easy to roll and add the shredded chicken mix.
Add a bit of the Mexican blend shredded cheese to the top. It was around 1/2 tsp per enchilada.
Roll the tortilla up and put in the pan. Repeat until you run out of chicken. I used half flour and half corn tortillas.
Put the desired amount of sauce of the enchiladas. The flour tortillas tasted slightly better with the sauce than the corn ones, but they both tasted amazing. ^_^
Top with as much Mexican cheese as you would like. (I really like cheese). I also had to split the enchiladas into spicy and normal since I added in cayenne to the sauce later. ^_^
Put in the oven for 15 mins or until the enchiladas are crispy. Since one of the pans wasn't all the way full, it was around 12 mins for me.
Ta-da! Delicious tasting enchiladas that took around 45 total mins to make. :)
Serve with any desired toppings like avocado or sour cream and enjoy!