These are so easy to make, I semi-defrosted the chicken and cubed it up pretty small and browned it. I then actually shredded about half of the meat in the Cuisinart after it was cooked . I just really like the texture of the shredded chicken when I'm eating an enchilada. I put it back in the pan, added some chopped onion and garlic and cooked that up together for a few minutes then added my go to taco seasoning from Costco and let it all simmer together while I got the pan, the sauce and the cheese ready.
I sprayed a 9x13 pan lightly with vegetable oil and grated up a little bit of pepper jack cheese and lots of cheddar. Of course, you can change the amounts based on your own taste.
I did not have a can of enchilada sauce in the basement so I Googled it and found an interesting idea on AllRecipes.com. One of their recipes suggested using a combination of salsa and cream cheese. Amazingly I had both of those items in my fridge so I dumped a little more than 1 cup into a saucepan and added about 4 oz of cream cheese, roughly cubed into six pieces. I set that on the stove over low heat and just let the cream cheese melt into the salsa. I whisked it all together and then spooned it on top of the tortillas before adding the cheeses and chicken. We discovered, since I'd made more than needed, that this is actually quite yummy as a dip for tortilla chips.
I rolled up the tortillas over the filling, placed them seam side down in the pan, spread a little more sauce over each enchilada, sprinkled them liberally with cheese and then as a nice finale, diced up a fresh tomato from the garden and added that to the top. They baked at 350 degrees for not quite 20 minutes and then we devoured them. Simple, inexpensive and Yummy!
Yum!!!!
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