Enchilada Chicken

This dish is another pantry dish!  I find that it is always good to keep the pantry stocked with enchilada sauce and cheddar cheese in the fridge!  And of course, the secret ingredient for just about anything is brown sugar!  I've tried this out on a few guests and family members and have gotten a thumbs up every time!

4 chicken breasts

Salt, pepper, onion powder, garlic powder

1 cup cheddar cheese, shredded, divided

2-3 Tbls Olive oil

¼ onion, sliced
1 (15 oz.) can red enchilada sauce

2 Tbls brown sugar

Season chicken breasts with salt, pepper, onion powder and garlic powder and set aside.  

Shred cheese and set aside.......

Heat oil in medium skillet, 

Add chicken breasts and brown on one side.  

add onions, turn chicken over and brown on other side. 

Mix brown sugar with the Enchilada sauce and pour over chicken.  

Sprinkle with half the shredded cheese, place a lid on, turn heat down and simmer for 20 minutes or till chicken is cooked through.  

Remove from heat and sprinkle with remaining cheese before serving.

This chicken is great served with side salad, South of the Border rice, (which will be the next post) and sliced avocado! Happiness all around the Rappleye table tonight as we ate and talked about things that matter!

© Nancy Rappleye 2011