About
Is it ironic to name a dish after a man whose diet famously would prevent him from eating it? Maybe. But much like their namesake, Tom Brady's Chicken Enchiladas are a winner. Plenty of enchilada sauce ensures there's spice, chicken brings the protein and savory goodness, jalapeños bring even more heat, and cheese brings... well, everyone likes cheese. Get yourself a Super Bowl® ring of flavor with Tom Brady's Chicken Enchiladas!
Ingredients
- For the enchiladas:
- 2 tablespoons vegetable oil
- 1 small yellow onion, diced
- 2 chicken breasts, boneless and skinless, cut into 1/2-inch cubes
- 2 medium jalapeños, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup red enchilada sauce, divided
- 8 medium flour tortillas
- 2 1/2 cups cheddar cheese, shredded, divided
- Optional, for serving:
- fresh cilantro, to taste, finely chopped
- sour cream, to taste
- jalapeños, to taste, sliced
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a large skillet over medium-high heat, add the oil and heat until it is sizzling, about 2 minutes.
Step 3 -Add the onions to the hot oil and sauté until tender, about 2 minutes.
Step 4 -Add the chicken to the hot oil and cook, while stirring occasionally, until the chicken reaches an internal temperature of 165 degrees F, about 6-8 minutes.
Step 5 -Add 2 of the chopped jalapeños, the salt, the black pepper, and 2 tablespoons of the enchilada sauce to the chicken mixture and stir well until evenly combined.
Step 6 -In a 9x13-inch baking pan, evenly spread 2 tablespoons of the remaining enchilada sauce.
Step 7 -Evenly spread 1-2 tablespoons of the remaining enchilada sauce on each of the tortillas.
Step 8 -On each of the tortillas, sprinkle 1/4 cup of the shredded cheese down the center.
Step 9 -Add about 2 tablespoons of the chicken mixture on top of the cheese on each of the tortillas.
Step 10 -Carefully roll up each of the tortillas and immediately transfer them to the prepared baking pan, seam-side down.
Step 11 -Spread the remaining enchilada sauce evenly over the top of the enchiladas.
Step 12 -Sprinkle the enchiladas evenly with the remaining cheese.
Step 13 -Bake until the cheese turns golden-brown, about 15-20 minutes.
Step 14 -Transfer the enchiladas from the oven and allow them to cool for 5 minutes.
Step 15 -Serve warm topped with the cilantro, the sour cream, and the extra jalapeños.
