Sunday, January 9, 2011
Fiesta Chicken Enchiladas
Mexican food is something that I crave! Honestly, I'm surprised that I haven't posted about it yet. These enchiladas are one of the best things I can make whenever I have a craving!!! Spicy, flavor filled chicken tortillas that have been smothered in an ooey, gooey melted cheese and a creamy, zesty enchilada sauce and baked till bubbly-- Yeah, pretty much hits the spot!
This is a recipe that I came up with. It's everything I like in mexican food amped up a couple of notches! I love to go to mexican restaurants, but their enchiladas seem to lack flavor. They're just puny little things covered in what taste like a bland tomato sauce. This is a "one pot" dish that delivers a flavor punch from things like smoky cumin, taco seasoning, sauteed red onion, Rotel tomatoes, (so yummy) Manchego cheese and so on. I just like to cook according to what I like--the flavor and spice level of my taste. You should, too! As you know, when I cook I don't always have certain proportions...I just go by what looks right and tastes good. (Taste along the way.) But just as a little reference for you, mine made 5 large enchiladas using 3 large boneless, skinless chicken breasts, about 1/2 of a large red onion, and 1/2 of packet of taco seasoning (more details in the recipe) for the filling. One can of Rotel tomatoes and 1 can of enchilada sauce for the sauce (and eye balled the rest of ingredients--more details in the recipe) and shredded most of the block of cheese. Speaking of...
I have a new love, and his name is Manchego. Cheese, that is! This is a creamy, mild cheese that melts like a dream. It's used in Spanish cuisine, therefore I knew it would be a perfect addition to the meal. You can find it anywhere, even Wal-Mart. It comes in a block so you will need to shred it on your box grater. So worth the little effort. I also added some taco seasoned cheese blend. You can really use whatever good melting cheese combo you want. The sauce for this recipe is tomato-y from the can of enchilada cauce, zesty from the Rotel tomatoes, and creamy from the sour cream. It's seriously delicious and just melts into the tortillas.
These Fiesta Chicken Enchiladas would be an amazing update to the usual Taco Tuesday meal! I like to serve this with mexican rice, black beans and homemade guacamole. It's the perfect comforting meal to warm up with and welcome anyone home!
Whole wheat tortillas
Taco blend cheese
1 can Rotel tomatoes
Sour cream ( I use low-fat)
1 can enchilada sauce
Salt & Pepper
Fiesta Chicken Enchiladas
Preheat oven to 350 degrees. Rub chicken breasts in olive oil and sprinkle with salt, and rub the taco seasoning generously, all over the top. Bake in a 350 degree oven for about 30 minutes.
While the chicken is baking, you can chop the onion and saute in olive oil until softened. Add a little more of the taco seasoning and salt and pepper. Take off the heat and leave in the pan. Next, asssemble the delicious sauce to pour over the enchiladas. In a medium sized bowl, pour 1 whole can of enchilada sauce, about 1/2 cup of sour cream, 1 can of Rotel tomatoes, about 1 tsp. cumin and a little salt and pepper. Stir until well combined.
Now that your chicken is out of the oven and cool enough to handle, shred all of the chicken and put in the skillet with the cooked onions. Add about 2 dollops of sour cream, salsa, and some of the shredded Manchego cheese. Stir until blended and your filling is ready!
Pour a little of the sauce to coat the bottom of your 9x13in. baking pan. This will keep the enchiladas moist and prevent sticking. You are now ready to start the "assemble line" of tortillas and filling. So evenly distribute the filling in each tortilla and wrap up. (Wrap as though you were making a burrito. You know, where the ends are folded in like present.) Line them up in the pan as you go. Once all of the filling is used up and they are all in the pan, evenly pour the sauce all over the tortillas. You'll want to use all of the sauce. Next, sprinkle the Manchego cheese and the taco blend. You can't have enough cheese!
Bake for 30 minutes, uncovered in a 350 degree oven until the sauce is bubbly, cheese melted and enjoy!