Chicken Enchiladas

Prep time: 25 min 
Cook time: 30-45 min 
Bake time 10-15 min 


Total: 1hr 5 min- 1hr 25min 


Ingredients
1-1.5 lb. of chicken breast or thigh
1-2 shallots, diced
1 medium sized red onion, diced
1 red or green bell pepper, chopped/ diced
1 clove of garlic, diced
Canola oil 
2 cans of 12oz. diced or stewed tomatoes 
2 fresh serrano chilies, sliced OR any chilies of your choice
1 small can of jalapenos, sliced
1 small can of green chilies, sliced
1 can of enchilada sauce 
2 eggs 
1 bag of cheese (cheddar and jack or a mix) 
Flour/ corn tortillas 


Instructions

1. Cut each chicken piece in half to facilitate faster cooking and more seasoning
1. If there's time, season before hand and place in fridge for 20-30 minutes 
2. Heat up pan, pour in canola oil and diced garlic. Medium heat
3. Place chicken in, scatter cayenne/ chili powder, cumin powder, garlic powder, seasoned salt, and dried basil to taste. Turn chicken after 2-3 minutes. Seasoned that side as well. 
4. Remove cooked chicken and set aside. 
5. Using the same pan used to cook the chicken, turn to medium high heat and add the diced red onions, 2/3 of the bell pepper, tomatoes, chilies, 2/3 of the shallots. Stir still it boils, turn heat to medium or medium low to simmer 
6. Beat eggs and add about a handful (1/4) of the bag of cheese 
7. Stir in eggs and cheese mixture slowly 
8. While this continues to simmer, shred the chicken. Add the chicken. 
9. Preheat oven to 375.
10. Spoon some enchilada sauce into a oven-safe pan. Enough to just coat the bottom  
11. Spoon the filling into a tortilla and roll- leave the ends open. Place them flap down into the pan with the enchilada sauce- so that they don't open. Repeat for however many will fit into the pan. 
12. Top off with enchilada sauce, cheese, some of the left over shallots and bell pepper 
13. Bake for 10-15 minutes. Start checking the oven around 10 min to make sure that the cheese doesn't burn. Depending on your oven. If you put in multiple pans- it will take longer.

Notes

You can also just dump the enchilada sauce into the filing and leave enough to cover the bottom of the pan and to top. I did not because it would be too salty otherwise.