Trove Blog

Does your love for Italian food rival your love for Mexican food? Well, we have the perfect recipe for you. Our chicken parmesan enchiladas will keep everyone in the family happy! Plus, like all recipes we feature on our blog it's easy. Here's what you'll need.

Ingredients:

• .25 oz of Oregano
• 2 Garlic Cloves
• 1/4 cup of Panko Breadcrumbs
• 1/2 oz Grated Parmesan Cheese
• 12 oz Boneless Skinless Chicken Breasts
• 8 fl. oz Marinara Sauce
• 6 Flour Tortillas
• 2 oz Shredded Mozzarella  

Instructions:

• Pre-heat oven to 450 degrees. 
• Mince garlic.
• Stem and chop oregano (if fresh). 
• Combine Panko Breadcrumbs and Parmesan in a mixing bowl.
• Cook the Chicken Breasts on stove top flipping each breast so it gets about 5-6 minutes on each side. Shred breast with a fork when finished. *Or just buy a ready made rotisserie chicken at the store and de-bone it. It's totally not cheating!
• Combine oregano, garlic and 1 tsp of olive oil in a pot on medium heat. Cook about 30 seconds, until fragrant. Add in Marina Sauce and remove from burner.
• Stir 1 Tbsp of sauce into shredded chicken mix for enchilada assembly.
• Pour 1/4 of sauce into the bottom of an 8" square casserole dish.
• Place tortillas on a clean surface and evenly distribute shredded chicken amongst them.
• Roll filled tortillas up tightly and place in the coated casserole dish.
• Pour remaining Marinara Sauce over enchiladas and top with the Mozzarella and Breadcrumb mixture.
• Cover dish with aluminum foil.
• Place in oven and bake for 15 minutes.
• Remove foil and bake until cheese is bubbly (about 7-10 more minutes).