Tailgating Tidbits Chicken and Caramelized Enchiladas

Recipe courtesy of Celeste Podojil



3-4 Chicken breasts

2 large vidalia onions, sliced
8 oz low fat cream cheese
1 bag shredded Mexican cheese blend
1 large jar of red salsa
1 large jar of green salsa
1 package burrito size tortillas
Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Cumin

1 teaspoon Coriander

½ ground chipotle powder

½ teaspoon kosher salt

½ teaspoon garlic powder

A few cracks of black pepper

Non-stick cooking spray

Disposable lasagna pan


In a glass casserole dish combine 1/3 cup olive oil with all the spices.  Mix together and add your chicken breast.  Turn to coat and cook at 350 degrees for 20-25  minutes or until internal temperate in thickest part of breast reads 180 degrees.

Allow chicken to rest, slice and add back to pan with spices, olive oil and juices from chicken.

Sauté sliced onions in a 2 Tablespoons olive oil over medium heat under tender (about 15 minutes), cook slightly.

At the same time melt cream cheese and both jars of salsa in a pan over med heat, cool slightly.

Spray a casserole dish with pam and spoon some of the salsa mixture into the bottom of dish so enchiladas don’t stick.

Begin to make enchiladas, take tortilla and add onions, chicken and cheese, top with a touch of salsa mixture and roll up.  Place in casserole dish with seam side down.

Top enchiladas with remaining salsa and more cheese.

Bake in 350 degree oven for 10-15 minutes or until cheese is melted.

If cooking on a grill, cover tightly with foil and place on indirect heat for 20-30 minutes.


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