Favorite Cheesy Chicken Enchiladas

Name: Favorite Cheesy Chicken Enchiladas
Total time: P1H
Yield: 8
Cuisine: Mexican
Ingredients: chicken breast halves, boneless, skinless; onions; tomatoes, canned, crushed; kidney beans, canned; tomato sauce; garlic cloves; chili powder; mozzarella cheese; cheddar cheese; monterey jack cheese; flour tortillas; canola oil; butter

My own basic chicken enchiladas.

Yield

8 servings

Prep

30 min

Cook

30 min

Ready

1 hrs

Ingredients

Amount	Measure	Ingredient	Features
750	grams	chicken breast halves, boneless, skinless chopped
1		onions chopped	*
796	millilitres	tomatoes, canned, crushed	*
540	millilitres	kidney beans, canned	*
680	millilitres	tomato sauce	*
2		garlic cloves finely chopped	*
3	tablespoon	chili powder
100	grams	mozzarella cheese shredded
100	grams	cheddar cheese shredded
100	grams	monterey jack cheese shredded
8		flour tortillas	*
9	tablespoons	canola oil
1	tablespoon	butter

Ingredients

Amount	Measure	Ingredient	Features
7.5E+2	grams	chicken breast halves, boneless, skinless chopped
1	each	onions chopped	*
796	millilitres	tomatoes, canned, crushed	*
5.4E+2	millilitres	kidney beans, canned	*
6.8E+2	millilitres	tomato sauce	*
2	each	garlic cloves finely chopped	*
45	ml	chili powder
1E+2	grams	mozzarella cheese shredded
1E+2	grams	cheddar cheese shredded
1E+2	grams	monterey jack cheese shredded
8	each	flour tortillas	*
135	ml	canola oil
15	ml	butter

Directions

Put pan in high heat. Add two tablespoon of canola oil and a tablespoon of butter. Stir-fry chopped chicken and onion until lightly browned.

Sprinkle three tablespoons (at taste) of chili powder on the mixture and mix. Set aside.

In the same pan, put the crushed tomatoes, tomato sauce, red kidney beans and garlic together to boil over a medium heat. Reduce heat to low and keep warm.

While tomato sauce is warming, use another pan to brown the tortillas using a tablespoon of canola oil for each one. Also set aside. Warm stove to 400℉ (200℃).

In a 9"x13" pan, place all the tortillas side-by-side and fill with chicken mixture. Pour sauce in each tortillas before closing them. Pour the remaining sauce over the closed enchiladas. Spread cheese.

Cook for approximately ten minutes or until cheese colorizes. Serve with sour cream and chili powder.