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Chicken Hotchiladas

My son, Roman, loves this recipe and gave me the biggest thanks for making this dinner. Although these enchiladas are not hot, he thought I called them “hotchiladas.”

Ingredients
2 Tbsp. olive oil
4 chicken breasts
Ground black pepper
½ tsp. garlic powder
½ tsp. chili powder
½ tsp. cumin
Optional: ½ tsp. Adobo Seasoning 
½ yellow onion chopped
1 green pepper chopped
4 oz. Light cream cheese
12 -14 corn tortillas
1 can mild or medium enchilada sauce
½ cup shredded cheddar cheese

Heat oven to 350ºF.

Place chicken breasts in a 9x13 glass pan. Rub chicken breast with 1 Tbsp olive oil. Season both sides of the chicken breasts with pepper, garlic powder, chili powder, cumin, and Adobo seasoning according to preference, or use the measurements as a guide. Bake for about 20 minutes or until cooked. After the chicken is cooked, shred it and set it aside.
Heat 1 Tbsp olive oil in a pan over medium heat on the stove. Then, saute the onion and green pepper. After they start to lightly brown, add the cream cheese and shredded chicken. Combine until the cheese is melted.

Warm 6 corn tortillas wrapped in a damp paper towel in a microwave oven for 45 seconds. Repeat this step for the rest of the tortillas. Softening the tortillas makes them more pliable and easier to roll.

Spread 1 or 2 Tbsp. of the enchilada sauce on the bottom of the baking dish just enough so the tortillas won't stick. You can use the same baking dish that you used to bake the chicken.

In a shallow dish, pour half of the enchilada sauce. Add more sauce as needed.
Assemble the enchiladas. First, dip the corn tortillas one at a time in the enchilada sauce. Then fill each tortilla with about 2 Tbsp of the chicken mixture, roll the tortilla, and place the seam side down in the glass baking dish.

When the pan is full, pour the remaining sauce over the enchiladas, and sprinkle cheese on top.

Bake for 15 minutes or until sauce starts to bubble and cheese melts.

Makes 4 - 6 servings

Serving suggestion: Top with shredded cabbage, and serve with mexican rice, refried beans, and corn.
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