Wednesday, March 9, 2011

chicken enchiladas.

this weekend, some of my friends and i decided to make one of my favorite meals of all-time... green chile chicken enchiladas.
the recipe i make is an adaptation from my padre's recipe (which was taken from this awesome, authentic mexican cookbook).
i'm a sucker for anything green chile, but i like to add a bit of red enchilada sauce (on the inside), so i call them my "christmas enchiladas".... the good thing about this christmas gift, though, is that you can make them year round!
unfortunately, enchiladas don't photograph the best... so don't judge me on the pictures!


recipe: chicken enchiladas (serves 6)

3-4 large chicken breasts
10 oz. enchilada sauce (i recommend las palmas)
19 oz. green enchilada sauce (again, i recommend las palmas)
small can diced green chiles
1 white onion, diced
medium bag shredded jack/mexican cheese
minced garlic
14 corn tortillas
canola oil or cooking spray

1. cut raw chicken into small pieces. in a large sauté pan, combine chicken, green chiles, and onion. sauté on medium heat until chicken is brown; add salt, pepper, and garlic to taste. add red enchilada sauce; let simmer until sauce has partially reduced.
2. in a small pan, fry/warm the tortillas, using the oil or cooking spray (go with the cooking spray for a healthier option).
3. add a few spoonfuls of the chicken mixture to one tortilla, add a few pinches of shredded cheese, roll the enchilada, and place in large baking pan. repeat with all of the tortillas/chicken until you run out.
4. smother all of the enchiladas with green enchilada sauce. top with cheese.
5. bake on 350 degrees until cheese is fully melted.

top with sour cream, fresh salsa, lettuce-- whatever you like best! pair with spanish rice, beans, and good family/friends, and you're in for a great night!

oh, how i love mexican food.
it's my heritage... i'm telling you :)

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