Cooking Chicken Breast

Chicken breasts are not just healthy but also adapt to countless cooking styles. Chicken is easy to prepare and is relatively fat-free. Due to the low fat characteristic of chicken breast, the moisture level is low and therefore they tend to dry up rapidly when cooked. Let’s take a look at a delicious chicken breast recipe that is sure to entice your taste buds and create a very moist and tender chicken breast.

Chicken Breast Enchiladas
Ingredients:

One (10.75 ounce) condensed cream of chicken soup

1.25 cups sour cream

Two pounds skinless, boneless chicken breast meat – cut into chunks

0.25 teaspoon chili powder

One tablespoon butter

One.25 ounce mild taco seasoning mix

4 ounce chopped green chilies, drained

One small onion, chopped

One teaspoon lime juice

One bunch green onions, chopped, divided

1 cup water

1 teaspoon onion powder

5 (12 inch) flour tortillas

1 teaspoon garlic powder

3 cups Cheddar cheese, shredded, divided

One (6 ounce) can sliced black olives

1 (10 ounce) can enchilada sauce

DIRECTIONS:

Place the chicken in a stockpot and cover with water. Heat over high temperature and boil until the chicken is no longer pink, about thirty minutes. Shred the chicken by using two forks back to back and pulling the chicken apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, and then turn off the heat and cover to keep warm.

Heat butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Stir One cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese on the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the baking dish.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives atop the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes. Enjoy!

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