Chicken MAN-chiladas



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Rating: 2.9/5 (8 votes cast)

Here it is, boys! You asked for it and I provided. This is definitely a dude’s take on the enchilada – thick, hearty, and packing a punch.

The recipe looks long, and has a LOT of steps, but if you’re trying to make an awesome enchilada dish from scratch, this is by FAR the easiest recipe you’ll find. Don’t be scared, it’s still pretty simple.


NOTE: Makes 4 servings: 732 Calories, 28g Fat, 55g Carb, 60g Protein.

Cook Time:
45 min

Ingredients:
3 chicken breasts
1 small onion, chopped (about a cup)
Olive oil
2 tablespoons minced garlic
1 29-ounce can tomato puree
5 tablespoons red chili powder
2 teaspoons sugar
1/2 cup to a cup of water
12 corn tortillas
2 cups grated cheddar cheese

What You’ll Need:
1 large pot
1 skillet
1 saucepan
1 baking pan

Reference Photos:


Directions:

  1. Preheat the oven to 375.
  2. Place the THAWEDchicken breasts into a pot of cold water. Bring the water to a boil and then turn down the heat to a simmer (start the next step). Simmer for about 10 minutes. Check to make sure chicken isnt pink inside. If it’s cooked, drain, set aside.
  3. Chop the onion.
  4. Heat a saucepan with a couple tablespoons of olive oil. Sautee the onions till they are translucent (about 2 minutes).
  5. Add the garlic. Sautee for a minute and add the tomato puree.
  6. Add the chili powder, and taste. You should taste more chili powder than tomatoes. Add more, 1 teaspoon at a time, if desired. Add the 2 teaspoons of sugar. Add 1/2 cup water, stir, and let sit on a low simmer.
  7. Take the chicken and scrape it with a fork in order to shred it (see refence photos). Set aside.
  8. HEATING THE TORTILLAS: Heat the skillet on medium high. Add a bit of olive oil. Let it heat up. Add a tortilla and let it cook a minute. Flip it over and add another tortilla on top of that to soak up the extra oil. Let them cook a minute and flip them both, adding yet another tortilla to the top. Repeat (starting with the oil) for every 4 tortillas (see reference photos). Take each 4 off and place onto a paper towel to set aside. Make 12 tortillas total.
  9. Cup the tortilla in your hand. put a handful of chicken, a couple spoonfuls of sauce, and a bit of cheese into it.
  10. Roll up the tortilla and place it seam-side-down on the pan.
  11. Pour the extra sauce over the enchiladas in the pan.
  12. Sprinkle the cheese over the top of the enchiladas.
  13. Cook in the oven for 10 minutes, or until cheese bubbles.

Take it out and serve…MANCHILADAS! Enjoy, dudes!


Chicken MAN-chiladas, 2.9 out of 5 based on 8 ratings

6 Responses to “Chicken MAN-chiladas”

  1. Jim Says...

    On April 2, 2013 at 7:22 pm

    Had this tonight. Makes a lot of dirty dishes but tastes pretty good. Fills you up well. One comment. Salt the chicken after shredding for taste. I used 6-7 tbs of red pepper.


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