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Tortilla Coated Chicken and Cheese Enchiladas

 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
ENCHILADA SEASONING:
 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)
1

Mix together dry enchilada seasoning, set aside.

2

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

3

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

4

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.

5

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.

6

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

7

Serve with rice and beans, if you choose.