6 skinless, boneless chicken breast halves
2 tablespoons olive oil
1/4 cup olive oil
1 onion, diced
1 1/4 cups water
1 cup water
1 teaspoon salt
2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon paprika
2 teaspoons olive oil
1 tablespoon brown sugar
1/2 teaspoon salt
Place chicken breasts in a large resealable plastic bag. Coat with cooking spray.
Heat olive oil in a large skillet over medium heat. Add chicken and brown on all sides; drain.
In a medium saucepan over medium heat, heat water to boiling. Cover the pan with foil and place over medium/high heat. Bring water to a boil, remove from heat and pour into the pan. Mix in the salt and garlic powder. Add the dry mustard, paprika, olive oil, brown sugar, salt and garlic powder. Slowly stir in the chicken.
Cover pan and simmer over medium-low heat for 20 minutes, stirring occasionally. Transfer chicken to the pan. Reduce heat to low and simmer 30 minutes. Meanwhile, in a large bowl, combine cooked chicken, oat strips, brown sugar, salt, oil, brown sugar, salt and garlic powder. Pat mixture into chicken breast and pork chops. Place chops into the pan with enchiladas.
Bake uncovered for 50 minutes, stirring occasionally.