Wednesday, July 20, 2011

Chicken Enchiladas

There is a way to have delicious Chicken Enchiladas minus the "cream of mystery soup" in a can! Plus I experimented with recipes and found a SUPER easy way to make your own red enchilada sauce to top it all off. It may be a little hot right now mid-July to turn on the oven but if there is a rainy day or you can wait until fall, everyone digs this recipe! Serve with a salad and chips + guacamole for a yummy meal!

Chicken Enchiladas
  • 1 onion, chopped,
  • 1 tbsp olive oil
  • 1-2 small Anaheim peppers, de-seeded diced (WEAR LATEX GLOVES!)
  • 1 jalapeno pepper, de-seeded and diced
  • 1 8 oz package of cream cheese, softened
  • 1 tbsp milk
  • 1/3 tsp ground cumin
  • 2.5 cups shredded cooked chicken
  • 12 smallish corn tortillas (maybe 6-7 inches)
  • Monterey Jack cheese, for sprinkling on top
Preheat your oven to 350 F

In a medium skillet saute the onions in olive oil until tender. Remove from heat and combine with Anaheim and jalapeno peppers.

In a medium bowl combine the chicken, cream cheese, milk, cumin and pepper/onion mixture in a bowl. Stir well to combine

Spoon about 3 tbsp of the chicken mixture on each tortilla, roll up tightly and place side by side in a lightly greased rectangular baking pan.

Before you bake it (directions below) top off your pan full of chicken-y goodness with this recipe:

Homemade Red Enchilada Sauce
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2-3 cloves of garlic, diced
  • 3 tbsp chile powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp oregano
  • 1 28 oz can of tomato sauce
  • Sea salt and cracked pepper
In a pot or medium pan saute the onion in the olive oil until tender. Add in the garlic, chile powder, cumin, coriander, and oregano and stir well. Add in the tomato sauce and season with salt and pepper to your taste preference.

Allow to simmer for about 25-30 minutes and re-season to your taste if needed. Pour over enchiladas!

Now that you have your sauce covering the enchiladas, place in the 350 F oven and bake for 35 minutes. Sprinkle monterey jack cheese on top in the last minutes of baking to melt. Serve and enjoy!

*The enchilada sauce really does taste like the real deal but WAY cheaper and without the unnecessary added preservatives! Also, use the recommended latex gloves when slicing the Anaheim peppers or the resulting sensation on your hands may feel like you just dipped them into the sun. Just sayin...I made the mistake for you!

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