{"id":36,"date":"2017-07-19T16:34:56","date_gmt":"2017-07-19T16:34:56","guid":{"rendered":"http:\/\/rlhays.com\/recipes\/?p=36"},"modified":"2017-07-19T16:36:33","modified_gmt":"2017-07-19T16:36:33","slug":"best-chicken-enchiladas-ever","status":"publish","type":"post","link":"https:\/\/rlhays.com\/recipes\/2017\/07\/19\/best-chicken-enchiladas-ever\/","title":{"rendered":"Best Chicken Enchiladas Ever!"},"content":{"rendered":"<h2>Best Chicken Enchiladas Ever!<\/h2>\n<div class=\"summary\">\n<blockquote><p>No kidding. These seriously are the best enchiladas ever, and it\u2019s all due to a special (and easy) homemade enchilada sauce that will rock your socks off.<\/p><\/blockquote>\n<\/div>\n<div class=\"time postmeta\">\n<p><strong>Total Time:<\/strong> 1 hour<\/p>\n<p><strong>Prep Time:<\/strong> 15 mins<\/p>\n<p><strong>Cook Time:<\/strong> 45 mins<\/p>\n<\/div>\n<h3 id=\"ingredients\">Ingredients:<\/h3>\n<div class=\"ingredients\">\n<ul>\n<li class=\"ingredient\">2 Tablespoons vegetable oil<\/li>\n<li class=\"ingredient\">1 small white onion, peeled and diced<\/li>\n<li class=\"ingredient\">1.5 pounds boneless skinless chicken breasts, diced into small 1\/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)<\/li>\n<li class=\"ingredient\">salt and pepper<\/li>\n<li class=\"ingredient\">1 (4-ounce) can diced green chiles<\/li>\n<li class=\"ingredient\">1 (15.5 ounce) can black beans or lentils, rinsed and drained<\/li>\n<li class=\"ingredient\">8 large flour tortillas<\/li>\n<li class=\"ingredient\">3 cups Mexican-blend shredded cheese<\/li>\n<li class=\"ingredient\">1 batch <a href=\"http:\/\/www.gimmesomeoven.com\/red-enchilada-sauce\/\" target=\"_blank\" rel=\"noopener noreferrer\">red enchilada sauce<\/a>, or 1 can store-bought enchilada sauce<\/li>\n<li class=\"ingredient\">(optional: 1\/4 cup chopped fresh cilantro)<\/li>\n<\/ul>\n<h3 id=\"directions\">Directions:<\/h3>\n<div class=\"instructions\">\n<p>Preheat oven to 350 degrees F. \u00a0Prepare your enchilada sauce, if making homemade.<\/p>\n<p>In large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. \u00a0Add diced chicken and green chiles, and season with salt and pepper. \u00a0Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. \u00a0Remove from heat and set aside.<\/p>\n<p>To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. \u00a0Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1\/3 cup\u00a0cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.\u00a0Repeat with the remaining ingredients. \u00a0Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.<\/p>\n<p>Bake uncovered for 20 minutes. \u00a0Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.<\/p>\n<\/div>\n<div class=\"notes\">\n<p>*If you are using pre-cooked chicken, just leave it out of the saute and cook the onion and green chiles for 1 additional minute (instead of 6-8). \u00a0Once you remove the onion and green chiles from the heat, stir in the chicken (which should be shredded or chopped into bite-sized pieces).<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nBest Chicken Enchiladas Ever! No kidding. These seriously are the best enchiladas&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/rlhays.com\/recipes\/2017\/07\/19\/best-chicken-enchiladas-ever\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Best Chicken Enchiladas Ever!&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":37,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/36"}],"collection":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/comments?post=36"}],"version-history":[{"count":2,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/36\/revisions"}],"predecessor-version":[{"id":39,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/36\/revisions\/39"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media\/37"}],"wp:attachment":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media?parent=36"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/categories?post=36"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/tags?post=36"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}