The combination of the Creole Seasoning, the crispy crust and the green chili sauce just take this dish to the next level without much extra prep work.
Course Main Dish
Cuisine Chicken
Keyword chicken
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 10enchiladas
Ingredients
2boneless, skinless chicken breasts
2Tbs.creole seasoning
2Tbs.avocado or olive oil
10corn tortillas
1cangreen chili enchilada sauce
1smallroma tomato
1small canblack olives
8ouncestriple cheddar cheese
1/2smallonion, diced
1Tbs.butter
1canrefried beans of choice to serve on the side
Instructions
Prepare your chicken breasts. I usually cut mine in half so that there are now 4 thinly sliced breasts. Cover generously with the creole seasoning.
Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. Once it is cooked flip and cook other side an additional 8-10 minutes.
Chop the onion and add to a pan with a small pat of butter to cook them.
Put 1/2 the can of green chili enchilada sauce into the bottom of a greased 8"x11" baking dish.
Assembly: Take the the corn tortillas, add chicken, cheese and cooked onions. Fold and put seam side down into the prepared backing dish. Pour the rest of the green chili sauce on top. Add toppings: tomato and olives. Top with the rest of the cheese that is left.