Heat a large pan with a lid to medium heat. While waiting for the pan to heat up season the chicken with pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
Place the chicken immediately in the pan, leave it there for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn’t hot enough. Turn the heat to low and cover the chicken with a lid. Let it cook for about' 12' minutes, then flip and cover again for another' 12' minutes.
After' 12' minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on' 12' oz breasts. It is always best to check the internal temperature of chicken before serving. Typically 1 minute per oz per side while covered works to cook perfectly.
Once the chicken is done remove from the pan, leaving the juices in the pan. We are going to use the same pan for the remaining ingredients. Set the cooked chicken breast to the side for a few moments while you work on the remaining ingredients.
Pre-heat the oven to 350'°.
In the same pan the chicken was cooked in add the sliced onions and diced jalapenos. Toss them with the chicken juices and cook for about 5 minutes on medium heat, just enough for them to soften up a little.
While the peppers and onions are cooking, use a fork and knife to shred the chicken breasts. Once they are shredded add them back into the pan with the onions and peppers.
Now add the taco sauce packet to the pan. Then toss the chicken, peppers, and onions together. Cover with a lid and allow to simmer on low heat for 5 minutes.
After 5 minutes turn off the heat and begin assembling your enchiladas. This recipe makes 5 enchiladas. In 5 tortillas evenly divide your chicken and pepper mixture. Then roll up each of the tortillas like a burrito and place in your baking dish. The baking dish should have high sides and fit all of your rolled tortillas tightly.
After you have each of the rolled tortillas in the baking dish, pour your stewed tomatoes and the sauce over top. Sometimes the tomatoes are just a little too big, so I like to slice them up just a little bit smaller.
Then top with your cheese, and bake for 15-20 minutes, until the cheese has melted.
Once done baking, top with your sliced jalapenos and scallions and serve. Or portion out for your meal prep.
Macro Nutrition
Nutrition Facts
Chicken Enchiladas with Onions and Jalapenos
Amount Per Serving
Calories 356Calories from Fat 86
% Daily Value*
Fat 9.5g15%
Saturated Fat 3.2g20%
Trans Fat 0.1g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 3.4g
Cholesterol 85.9mg29%
Sodium 582.7mg25%
Potassium 576.6mg16%
Carbohydrates 33.4g11%
Fiber 8.5g35%
Sugar 7g8%
Protein 49.6g99%
Vitamin A 12.3IU0%
Vitamin C 27.8mg34%
Calcium 15mg2%
Iron 8.1mg45%
* Percent Daily Values are based on a 2000 calorie diet.