Name: Tortilla Coated Chicken and Cheese Enchiladas
Ingredients: 4 chicken breasts, pounded very thin; 2 cups tortilla chips, crushed; Dry enchilada seasoning (see below); 10 oz cotija cheese, grated; 8 oz cream cheese, room temp; ¼ cup cilantro, finely chopped (loosely packed); 1 (7oz can) diced green chilies, drained; ½ cup cheddar cheese, grated; 28 oz Enchilada sauce; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; 1 tbsp dried cumin powder; 1 tbsp paprika; 1 tbsp dried oregano; ¼ tsp black pepper; ¾ tsp cayenne pepper (adjust to taste)

Tortilla Coated Chicken and Cheese Enchiladas

A few weeks ago, I was thinking about chicken enchiladas, but didn’t want the traditional style chicken filling in the tortilla.... Then it hit me. Pound the chicken thin, and fill with cheese.....a low/no carb lovers dream....then I was like....coat the chicken with ground tortillas!!! (Cause I refuse to jump on the carb haters train!) After deciding the ingredients that I wanted in the enchiladas. I wrote them down, and emailed one of my “recipe reviewers” to which I was immediately met with, “there’s no amounts”. Ugh. I was in phase one of the recipe, once that was understood, she asked when she could come over to help test. So I placed it on the menu, and invited her over. While I was making the recipe, she took notes for me, and of course offered suggestions. Here is what we came up with

Total Time 0 min

Difficulty

Directions

Mix together dry enchilada seasoning, set aside.

In a food processor, finely grind tortilla chips. Toss ground chips with 2 tbsp dry enchilada seasoning in a shallow bowl.

Mix cream cheese with cilantro, green chilies, a few pinches of enchilada seasoning, cheddar cheese and 1/2 of the crumbled cotija

Place chicken between 2 pieces of plastic wrap and lightly pound chicken until very thin(1/4 inch). Place 1/4 of the cheese mixture on one end of the chicken breast. Roll up breast and coat with tortilla mixture. Continue with the remaining chicken breasts.

Place a light coating of enchilada sauce in the bottom of an 9x13 pan. Place the prepped chicken breast on the sauced pan and spoon a small amount of sauce on top of each breast. Top with cotija cheese.

Bake in a 350° oven for 15-20 minutes, or until golden and bubbly.

Serve with rice and beans, if you choose.

Tortilla Coated Chicken and Cheese Enchiladas

Ingredients

Directions

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