Easy Enchilada Chicken

I absolutely love enchilada sauce so I had an idea to make a deconstructed enchilada of sorts. This is incredibly quick and easy to throw together, but isn’t lacking in flavor. This was so good I made it twice within one week. Do yourself a favor and keep a couple cans of enchilada sauce stocked in your pantry so you and whip this up whenever you want.

-2 boneless chicken breasts, butterflied
-2 tablespoons panko breadcrumbs
-1/4 teaspoon garlic powder
-1 tablespoon EVOO
-salt and pepper
-1/2 cup shredded Cheddar cheese
-1 14oz can Old El Paso enchilada sauce
-1 teaspoon Texas Pete hot sauce

1. Preheat oven to 350. Place chicken breasts on baking sheet. Season with garlic powder, salt, and pepper. Sprinkle with panko bread crumbs, the drizzle with the EVOO. Bake 25-30 minutes.

2. Heat the enchilada sauce and stir in the hot sauce. Simmer.

3. Remove chicken from oven and top with the Cheddar cheese. Broil 5-6 minutes until cheese is browned and bubbly. Cover with enchilada sauce.

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