Grilled Chicken Enchiladas
Grilled Chicken Enchiladas
Grab your grill and make our top pick for Father's Day!
Print Recipe
Ingredients
- 1 teaspoon oil
- 8 ounces tomatoes crushed
- ½ cup chicken broth
- 1 tablespoon cilantro leaves
- ¼ teaspoon chipotle peppers chopped
- ½ teaspoon adobo sauce
- ¼ teaspoon cumin
- 8½ corn tortillas divided
- 2 tablespoons oil divided
- ⅜ teaspoons kosher salt divided
- ¼ teaspoon pepper divided
- ½ pound chicken tenders
- ½ cup sour cream
- 1 cup Miceli's Mexican Style Cheese shredded
- ¾ cup Miceli's Mild Cheddar Cheese shredded
- ⅓ cup avocados chopped
- 3 green onions sliced
Instructions
- Preheat your grill to 350°F, and grease a 9 x 13 inch baking dish with the 1 teaspoon of oil.
- Add the tomatoes, broth, cilantro, peppers, sauce, cumin, and the ½ tortilla to a blender, puree the mixture, and then add it to a pan over medium-high heat.
- Add the 1 tablespoon of oil, let it cook for about 6 minutes, and then add ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
- Add the tenders to the grill, let them cook for about 15 minutes, and then shred them.
- Add the sour cream, ½ cup of the Mexican style cheese, ½ cup of the cheddar, remaining salt, and remaining pepper.
- Set your broiler to high.
- Cook the remaining tortillas according to their package's instructions, divide the chicken mixture between them, and then roll them up.
- Add them to the baking dish, add the remaining oil, and then let them broil for about 3 minutes.
- Add the tomato mixture, remaining Mexican style cheese, and remaining cheddar, let them broil for about 1 minute, and then add the avocados and onions.
Notes
The chicken can also be boiled instead of grilled! Extra cheese is the way to dad’s heart.
