Easy Cheesy Chicken Enchiladas Recipe

Easy Cheesy Chicken Enchiladas Recipe

Chicken enchiladas wrapped in flour tortillas with a creamy white sauce and topped with melted cheese is a comfort food for any time of the year.  This quick and easy chicken and cheese dish can be made ahead or even popped in the freezer for later!

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1. Heat the oil in a dutch oven or large pan over medium-high heat. Add chicken and onions and cook about 3 minutes or until chicken is no longer pink, stirring occasionally.2. Stir in the garlic powder, cumin, and salt for about 30 seconds.3. Pour in the chicken broth and stir scraping the bottom of the pan to release any stuck on bits. Bring to a boil then reduce heat to low and cover. Simmer covered about 15 minutes, stirring occasionally.4. Uncover the pan and increase temp to medium-high. Cook, stirring occasionally, until most liquid has evaporated, around 10 minutes.5. Preheat oven to 375°F. Pull out a 9x13 baking dish and spread on a little enchilada sauce, just enough to cover the bottom.6. Place tortillas flat on the counter. Divide the chicken evenly among the tortillas. Place cheese on top of the chicken in each tortilla reserving a little cheese for the top of the dish.7. Roll the tortillas up tight so they're still open on each end and place them seam side down into the baking dish.8. Pour the enchilada sauce on top of the enchiladas and top with the reserved cheese.9. Cover the dish with aluminum foil and bake for 30 to 35 minutes or until the sauce is bubbling.10. If desired serve with lettuce and sour cream.

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1. Pat pork dry and liberally season with salt and pepper. Heat 1 TBSP of the oil in a dutch oven over medium-high heat until shimmering. Sear the pork for 3 minutes, flip over and sear 3 more minutes. Remove pork from the pan and set aside.2. Add the onion to the dutch oven and cook, stirring occasionally, about 2 minutes. Stir in the remaining 3 TBSP of oil, cumin, garlic powder, chili powder, cayenne and 1/2 tsp of salt. Stir until no white flour remains.3. Stir in the tomato puree and jalapenos and stir, scraping the bottom, until heated through and beginning to boil. Turn off the heat, salt and pepper the sauce to taste.4. Place the pork in the slow cooker and pour the sauce over top. Cover and cook on low for around 5 to 6 hours.5. Place pork in a strainer over a large bowl. Remove bones pork and shred with a fork. Press pork with a masher to drain any liquid from the pork into the bowl. Scrape any excess sauce from the slow cooker into the bowl, stir the chicken broth into the bowl and set aside.6. Preheat oven to 400°F. Spoon in enough of the sauce just to lightly cover the bottom of a 9x13 baking dish.7. Lay out your tortillas and divide shredded pork evenly on top of each tortilla. Add 1/2 oz of cheese to each tortilla, Roll up the tortillas leaving the ends open and place each one seam side down in the baking dish. Pour the sauce from the bowl over top of the enchiladas and top with the remaining 1 oz of cheese.8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. If desired serve the enchiladas topped with shredded lettuce and sour cream.

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