Easy Enchiladas recipe

Easy Enchiladas recipe

Easy Enchiladas

I wish I ate Mexican more.  I really do.  I love the flavors of Mexican.  Salsa, yum.  Tortillas, yum.  Tacos, yum.  However…I have to admit that I’ve never had a Enchilada before; until this recipe.  :)  Now, I know this isn’t authentic, but when your family has such a busy schedule (like mine), this recipe would come quite in handy (like it did for my family).  :)  I loved it, honestly.  It’s packed with a lot of texture and flavors…and could not be easier.  ENJOY!

Ingredients:

  • 6 corn tortillas
  • 2 c of canned chicken (shredded)
  • 1/2 bag frozen sweet corn
  • 3 jalapenos, diced and seeded
  • 1/4 sweet onion, diced
  • 2 cans red mild enchilada sauce
  • 1/2 bag Monterrey Jack and Cheddar cheese mix
  • 3 tbsp Taco Seasoning Mix
  • 2 tbsp olive oil

Directions:

  • Preheat oven to 350 degrees.
  • Add shredded chicken with peppers and onions to a large pot with olive oil on medium heat.
  • Once heated through, add Taco Seasoning and corn.
  • Then add 3/4 of a can of enchilada sauce; cook for about 4 minutes (occasionally stir).
  • Prepare a casserole dish for all the enchiladas by pouring the remaining 1/4 of a can of enchilada sauce in the bottom.
  • Zap the corn tortillas in the microwave for about 20 seconds to get them soft.
  • Fill a semi-flat dish with half of the second can of enchilada sauce to coat each tortilla.
  • Once tortilla is coated, fill with the chicken mixture and then roll it up.
  • Place each enchilada into the pan, seam down.
  • Pour the remaining sauce over the top of the enchiladas and top with cheese!
  • Then bake in the oven for 15 minutes at 350 degrees.
  • Plate and serve with shredded lettuce and sour cream!

source: http://hollywouldlife.blogspot.com/2010/04/whole-enchilada.html

6 Responses to Easy Enchiladas recipe

  1. Mmm. Enchiladas.

    Being from New Mexico, where our official state question is “Red or Green?,” (referring to chile) it’s safe to say that I know Mexican food.

    I make my enchiladas by layering corn tortillas & shredded chicken with a sauce made from cream of chicken soup & thawed Hatch green chile. Then it’s all topped with shredded cheese, lettuce, onion & tomato. On slow nights that can all be made casserole style, but on busy nights we just layer all that (using canned chicken) in bowl and microwave it for individual servings. Dinner in 15 minutes! The cream of chicken can be substituted with sour cream and it still comes out pretty good, and that also cuts down on the sodium content.

    I’ve ate enchiladas from many different parts of the U.S., and it’s always fascinating to see how each region makes it. Enchiladas in Seattle are quite different from enchiladas in Texas, for example. I’m still partial to New Mexican style, but I’m biased ;)
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