| | Directions | - In a large skillet, heat the olive oil; then add the chicken pieces and cook over medium heat.
- Stir in half of the salt, black pepper, and cumin.
- While the chicken is cooking, chop the onions and bell peppers into 1/2-inch pieces and mince the chili pepper.
- When chicken is done, remove it from the skillet; then add the chopped onions to the skillet. Cook for 2 minutes over medium-high heat.
- Add the mushrooms and peppers. Cook for 5 minutes.
- Add the garlic and the remaining cumin, salt, and pepper. Cook for 1 more minute stirring to evenly cook the garlic.
- Return the chicken to the pan and add the juice of 1 lime; then add the cilantro, stir, and remove from the heat. Set aside for 10 minutes to cool slightly.
- Lay out as many tortillas as you can fit on your work space. Using an ice cream scoop or 1/4 cup measure, put 1 scoop of the chicken mixture on the front edge of each tortilla; then add 1/4 cup cheese to each. Rolling away from you, carefully roll the tortilla and place in a greased 9- x 13-inch baking dish. (You may also need an 8- x 8-inch dish for any extra.)
- Drizzle the enchilada sauce evenly over the enchiladas. Top with the remaining cheese and bake at 350ºF for 20-30 minutes.
- Remove from the oven when the cheese is golden brown. Let stand 5 minutes to cool slightly; then slice and serve.
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Container: 9x13-inch glass baking dish
|  | | Ingredients | | - | | 2 tablespoons olive oil (or other oil for frying) |
| - | | 3 pounds boneless chicken breasts or thighs, cut into 1/2-inch pieces |
| - | | 1 tablespoon kosher salt |
| - | | 2 teaspoons black pepper |
| - | | 2 tablespoons ground cumin |
| - | | 1 onion, chopped |
| - | | 2 bell peppers, chopped |
| - | | 1 jalapeno, minced |
| - | | 1/2 pound mushrooms, sliced and halved |
| - | | 3 tablespoons garlic, minced |
| - | | 1 lime, juiced |
| - | | 1/4 cup fresh cilantro, chopped |
| - | | 20 flour or corn tortillas (soft taco-sized) |
| - | | 3 pounds shredded cheese |
| - | | 1 can enchilada sauce |
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