Tuesday, May 11, 2010

Diez de Mayo!



Cinco de Mayo seemed to pass without notice in our house this year...totally not acceptable!
So I made my Chicken Enchiladas on the tenth and they were quite fabulous...
I started with THIS RECIPE last year and tweaked it into something else.


I happened to be at Trader Joe's so I cut corners and bought their precooked chicken breasts {already lightly seasoned!}...their flour tortillas and black beans are a staple here too...and is that a pretty pepper or what?!...hate to chop it!






Chicken Enchiladas

6 boneless cooked chicken breasts/shredded
1 chopped red onion
1/2 pint sour cream
2 c. shredded cheddar
1 chopped green or red bell pepper
1 Tbsp. dried parsley
salt and pepper {1/4 tsp. each}
1/2 tsp. dried oregano
1 garlic clove, minced
1 Tbsp. chili powder
28 oz. can enchilada sauce, and another smaller can if needed
1/2 can of drained black beans
1/2 can of drained sweet corn
Flour or corn tortillas {8-12]
green onions, chopped

In a large skillet over medium heat add the chicken, onion, sour cream, 
1 and 1/2 c. of cheddar cheese, chopped pepper, parsley, oregano, garlic and salt and pepper.
Mix, 



...add the chili powder, 8 oz. of the enchilada sauce, beans, and corn.
Cook for a few minutes until blended...if you feel the mixture is too thick, add a little water.

Put a ladle of the remaining enchilada sauce in the bottom of the 9x13 pan you'll be using to bake the enchiladas in. 
Put remaining enchilada sauce in a shallow bowl, dip one side of tortilla in sauce and then fill that side of the tortilla with chicken mixture.
Roll tightly
Place tortilla seam side down in the baking pan.
Continue with remaining tortillas.



You can layer them if you need to, just make sure there's a little sauce between the two layers so they won't stick.

Cover enchiladas with some extra enchilada sauce, remaining cheddar cheese, green onions, and some black beans.


Bake for 15-20 minutes until cheese melts.
I cover the pan with foil for the last few minutes so they're not too dry.
{The enchiladas don't really need to cook, they just need to heat through so don't worry about your cooking time}

Serve with some sour cream, extra cheese, extra enchilada sauce, and whatever else you like your enchiladas with...green chiles and chopped tomatoes are good!

The original recipe calls for tomato sauce, I prefer using only enchilada sauce for more kick...





And if you're looking for a non-alcoholic alternative to a Corona...




Jarritos are much better than Diet Coke!


Happy Diez de Mayo!



3 comments:

  1. Hi Elizabeth! I just came from reading Rue's post and saw your comment...I had to hop over here for a visit. I am definitely going to try this recipe, we just love mexican :) My youngest son is a JR. in highschool so the last of my brood will be flying the coop soon. I shall be following your blog sweetie as I do believe we have alot in common!

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  2. Hey Elizabeth! I'm a new blogger too and found my way over to your blog through Rue...I love your Enchilada receipe...your photos of it made my mouth water...I will have to try this...I have a son who just graduated college this past Sat. so I know what you feel like on the empty nest...come by and see me..

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  3. Hello Elizabeth! I juat found your blog through Rue as well. This is the recipe I am making this Sunday. Looks delish! My baby is graduating next month , so I will have an empty nest too! Love your blog!

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