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Posts Tagged ‘chicken enchiladas’

If you’re like me (and most non-Hispanic Americans), then Cinco de Mayo is probably just an excuse to get out of the house, shake off the winter funk, drink some cervezas, and eat some Americanized Mexican food at your local “On The Border”.  Cinco de Mayo is a holiday celebrated primarily within Mexican-American communities, and while it is not Mexican Independence Day as many assume, it is still a day rich in meaning and tradition.

Sadly, Cinco de Mayo has become the Mexican St. Patrick’s Day here in many parts of the good ol’ USA.

I’m mostly Dutch and Swedish, so I really don’t have a generational reason to enjoy Cinco de Mayo… I just do.  It holds special meaning for Mr. Dish and me, and I quite enjoy good Mexican food.  And tequila.

In the spirit of the upcoming holiday for which I have no valid reason to celebrate, I give you the easiest enchilada recipe you’ve ever made.

Enchiladas Americana

6 twelve-inch flour tortillas (unless you can get your paws on some fresh corn tortillas, in which case, go for it!)

1 16oz package of shredded cheddar/monterey jack/mexican blend cheese

2 small cans of enchilada sauce

1 small can of refried beans

1 container of shredded taco-style chicken (I like the Chi-Chi’s brand in the bright yellow tub… But if you’re a glutton for punishment, 2 boneless skinless chicken breasts, cooked, shredded, and mixed with a packet of taco seasoning and a bit of water will do.)

sour cream, tomatoes and diced green onions to garnish

cooking spray

Spray a glass or ceramic (metal just won’t do for this recipe…it reacts poorly with tomato products) 9″x13″ casserole dish or lasagna pan with cooking spray.  Be sure to coat the corners and sides well.  Pour half of one can of the enchilada sauce into the bottom of the dish.  Preheat oven to 350°.

Place tortillas on a plate under a damp paper towel and heat in the microwave for 15 seconds or just until they’re flexible.  Lay them out on your prep surface and spread 2 tbsp refried beans onto each.  Top the beans with 3-4 tbsp of chicken mixture and a very generous pinch of cheese.

I like to fold the ends of my tortillas in burrito-style before rolling them up for a less-messy serving process, but it’s not a necessity.  Place the rolled enchilada in the casserole pan.  Repeat with the remaining 5 tortillas.  Pour the remaining can and a half of sauce on top of the enchiladas, and sprinkle with the remaining cheese.  Cover with foil (tenting with toothpicks if necessary to keep the foil from sticking to the cheese), and bake for 20 minutes.  Remove foil for the last 10 minutes of baking.

*Tip:  spray the inside of the foil with a bit of cooking spray before the pan goes in the oven… Foil removal will be easier!

Remove enchiladas from oven and allow to stand at least 5 minutes before serving.  Garnish with sour cream, green onions, or tomatoes, and serve with rice.

Enjoy!




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