Now if this does not make you drool, then I don’t know what will.
I have been wanting to make chicken enchiladas, but always felt it was a lot of work. I’m glad I gave this recipe a try, because I was so wrong about this dude. It’s a must to have it with Spanish rice and Pico de Gallo, of course, and I have all three recipes below for you guys. I personally hate beans in any form (with a few exceptions), that’s why if you’ve noticed, no beans here.
Chicken Enchiladas
3 tablespoons vegetable oil
1 whole rotisserie chicken, meat removed and shredded into strips
Salt and pepper
2 teaspoons cumin powder
1 red onion, chopped
2 cloves garlic, minced
2 cans green chiles
1 (28 oz) can Mexican stewed tomatoes
10 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Mozzarella and Jack cheeses
3 tablespoons olive oil
Directions:
1. Preheat the oven to 350 degrees F.
2. Saute onion and garlic in oil over medium heat, until tender. Add green chiles. Stir well to combine. Add canned tomatoes and cumin powder. Saute for about five minutes.
3. Add shredded chicken to saute pan.
4. Microwave tortillas on high for about 20-30 seconds, to soften.
5. Coat the bottom of 2 (13 x 9 inch) pans with enchilada sauce. Make sure to reserve 1/2 cup of enchilada sauce for topping. Dip each tortilla in enchilada sauce to lightly coat. Spoon chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Drizzle some olive oil on top of cheese layer.
6. Bake for 15 to 20 minutes in a until cheese melts. Serve with Spanish rice, Pico de Gallo, and sour cream.
Spanish Rice
2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes
1 can green chiles
2 teaspoons chili powder
1 teaspoon salt
Directions:
1. Heat oil in a deep skillet over medium heat. Saute onion and bell pepper for five minutes. Add rice, and continue sauteing until browned, and onions and bell pepper are tender.
2. Stir in water, tomatoes, and green chiles. Add chili powder and salt. Bring to a boil, and simmer covered for 15 minutes, or until rice is cooked and liquid is absorbed. Fluff the rice with fork, and cover for another ten minutes before serving.
Pico de Gallo
1 1/2 cups seeded, diced Roma tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
2 tablespoons cilantro
Juice of 2 limes
Salt and pepper
Directions:
Combine all ingredients in a bowl.
Enjoy!
It is easy because the chicken is already cooked lol
oooh lala! Why is it that whenever I visit your site FOOD calls me? Haha! Miss you Nins! Big love.
::Bets::
What’s cooking in your kitchen? Do you have a good tapa recipe? Been craving for Pinoy flavor lately!
I miss you too!