Recipe Background
Is it ironic to name a dish after a man whose diet famously would prevent him from eating it? Maybe. But much like their namesake, Tom Brady's Chicken Enchiladas are a winner. Plenty of enchilada sauce ensures there's spice, chicken brings the protein and savory goodness, jalapeños bring even more heat, and cheese brings... well, everyone likes cheese. Get yourself a Super Bowl ® ring of flavor with Tom Brady's Chicken Enchiladas!
Is it ironic to name a dish after a man whose diet famously would prevent him from eating it? Maybe. But much like their namesake, Tom Brady's Chicken Enchiladas are a winner. Plenty of enchilada sauce ensures there's spice, chicken brings the protein and savory goodness, jalapeños bring even more heat, and cheese brings... well, everyone likes cheese. Get yourself a Super Bowl ® ring of flavor with Tom Brady's Chicken Enchiladas!
Ingredients
For the enchiladas:
- 2 tablespoons vegetable oil
- 1 small yellow onion diced
- 2 chicken breasts boneless and skinless, cut into 1/2-inch cubes
- 2 medium jalapeños finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup red enchilada sauce divided
- 8 medium flour tortillas
- 2 1/2 cups cheddar cheese shredded, divided
Optional, for serving:
- fresh cilantro to taste, finely chopped
- sour cream to taste
- jalapeños to taste, sliced
Directions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium-high heat, add the oil and heat until it is sizzling, about 2 minutes.
- Add the onions to the hot oil and sauté until tender, about 2 minutes.
- Add the chicken to the hot oil and cook, while stirring occasionally, until the chicken reaches an internal temperature of 165 degrees F, about 6-8 minutes.
- Add 2 of the chopped jalapeños, the salt, the black pepper, and 2 tablespoons of the enchilada sauce to the chicken mixture and stir well until evenly combined.
- In a 9x13-inch baking pan, evenly spread 2 tablespoons of the remaining enchilada sauce.
- Evenly spread 1-2 tablespoons of the remaining enchilada sauce on each of the tortillas.
- On each of the tortillas, sprinkle 1/4 cup of the shredded cheese down the center.
- Add about 2 tablespoons of the chicken mixture on top of the cheese on each of the tortillas.
- Carefully roll up each of the tortillas and immediately transfer them to the prepared baking pan, seam-side down.
- Spread the remaining enchilada sauce evenly over the top of the enchiladas.
- Sprinkle the enchiladas evenly with the remaining cheese.
- Bake until the cheese turns golden-brown, about 15-20 minutes.
- Transfer the enchiladas from the oven and allow them to cool for 5 minutes.
- Serve warm topped with the cilantro, the sour cream, and the extra jalapeños.
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