Categories: Meals
Ingredients
- 0.125 oz. Oregano
- 2 Garlic Cloves
- 1/4 cup Panko Breadcrumbs
- 1/2 oz. Grated Parmesan Cheese
- 12 oz. Boneless Skinless Chicken Breasts
- 8 fl. oz. Marinara Sauce
- 6 Small Flour Tortillas
- 2 oz. Shredded Mozzarella
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a casserole dish with cooking spray.
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Mince garlic. Stem and coarsely chop oregano. Combine panko and Parmesan in a mixing bowl. Pat chicken breasts dry, and season both sides with a pinch of pepper.
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Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side. Transfer chicken to another mixing bowl, cover with plastic wrap, and rest at least 3 minutes. After resting, shred chicken. Reserve pan; no need to wipe clean. While chicken rests, make sauce.
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Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil, garlic, and oregano (reserve a pinch for garnish) to hot pan. Cook until fragrant, 30 seconds. Stir in marinara. Remove from burner.
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Stir 1 Tbsp. sauce (reserve remaining for enchilada assembly) into shredded chicken. Pour ¼ cup sauce into prepared casserole dish, coating bottom. For best results use an 8" square casserole dish. Place tortillas on a clean work surface. Evenly distribute chicken between tortillas. Don’t overfill tortillas. Place any leftover chicken around enchiladas in casserole dish or served on the side. Roll filled tortillas up tightly. Tortilla ends should overlap slightly. Place in casserole dish, seam-side down.
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Pour remaining sauce over enchiladas and top with mozzarella and breadcrumb-Parmesan mixture. Spray a piece of foil with cooking spray and place over casserole dish, sprayed-side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly, 7-9 minutes. Plate dish as pictured on front of card, garnishing with remaining oregano. Bon appétit!