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Categories:
extra-virgin olive oil onion garlic tomatoes oregano chicken breasts kosher salt freshly ground black pepper flour tortillas Mozzarella cheese pepperoni
Viewed: 78 - Published at: 4 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion
- 2 garlic cloves, finely chopped
- 1 (32-ounce) can whole tomatoes in juice
- 1 teaspoon dried oregano
- 2 (6 ounce) boneless chicken breasts, skinless, cut into chunks
- Kosher salt
- Freshly ground black pepper
- 8 (7-inch) flour tortillas
- 1 cup shredded mozzarella cheese
- 1/3 cup sliced pepperoni
Method
- In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.
- Stir in the tomatoes with their juices, oregano, and chick-en, and cook until the chicken is cooked and the liquid is slightly thickened, about 10 minutes.
- Season the filling with salt and pepper to taste.
- Reserve 1/2 cup of the tomato sauce.
- Preheat the oven to 350F.
- Divide the filling between the tortillas.
- Roll each tortilla into a cylinder and place, side-by-side in a baking dish.
- Pour the reserved tomato sauce over the tortillas, sprinkle with the cheese and place the pepperoni over the enchiladas.
- Bake the enchiladas until the filling is hot and the cheese is melted, about 10 minutes.
- Serve.
