Chicken Enchiladas

Ingredients

• about 450 g Chicken Breast
• 8 count Corn Tortillas
• 1 can Enchilada Sauce
• 2 cups Shredded Cheese
• 1/2 medium Onion
• 1 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place the about 450 g Chicken Breast in a saucepan, cover with water, and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink inside. Remove the chicken from the water and shred or dice it into small pieces.
3. 3Finely dice the 1/2 medium Onion.
4. 4Heat the 1 tbsp Olive Oil in a 25.4 cm skillet over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
5. 5In a medium bowl, combine the cooked chicken with the softened onions.
6. 6Warm the 1 can Enchilada Sauce in a small saucepan over medium-low heat for 2-3 minutes. Dip each of the 8 count Corn Tortillas briefly into the warm enchilada sauce to soften them. Spoon some of the chicken and onion mixture into the center of each tortilla, then roll it up tightly.
7. 7Arrange the rolled enchiladas seam-side down in a 22.86 × 33.02 cm baking dish. Pour the remaining warm enchilada sauce evenly over the top of the rolled tortillas.
8. 8Sprinkle the 2 cups Shredded Cheese over the enchiladas, ensuring they are well covered.
9. 9Bake in the preheated oven for 20-25 minutes, or until the cheese is completely melted and bubbly. Serve immediately.

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