rice cake confessional

adventures in eating

lazy enchiladas

with 2 comments

I’m finally (cross my fingers) getting over the latest bug that left me bed bound for the last week or so. Thank goodness!

I first made this recipe two weekends ago when the LA crew was in town. The recipe below is based off that first go-round with the enchiladas. The pictures are from the rerun of the same but smaller portioned recipe.

enchiladas2.jpg

Easy Chicken Enchiladas (adapated from Food Network)

  • 1 rotisserie chicken, shredded without the skin and bones
  • approx 2 1/2 cups of canned enchilada sauce
  • 1 cup of light sour cream
  • 1 cup of grated cheese
  • salt and pepper
  • 8 tortillas (the size between soft taco and burrito, I used flour ones)
  • salsa (store bought or using the recipe below)
  • 1/2 small red onion, diced

Salsa (makes enough for the enchiladas plus leftovers for chips, not used in the pictures)

  • 1/4 cup of canned corn
  • 1 can (either 8oz or 12oz) of diced tomatoes with chiles, drained and diced
  • 2 fresh tomatoe, diced
  • 3 stalks of green onion, chopped
  • 1/2 small red onion, diced
  • diced, canned jalapenos (depending on how hot you want it)
  • 1/4 cup of cilantro, finely chopped
  • the juice of 3 limes
  • salt to taste
  1. Heat your oven to 350F degrees.
  2. Mix the shredded chicken, sour cream, and 1/2 of the shredded cheese in a large bowl. If using, this is the time to add the diced red onions. Feel free to add more cheese if you like them super cheesy.enchiladas.jpg
  3. Add salt and pepper to the mixture to taste.
  4. Use nonstick spray for your baking pan.
  5. Put generous helpings of the chicken mixture down the length of each tortilla. Roll them up and place them seam side down on the baking sheet.
  6. Add enchilada sauce to the top of rolled tortillas (feel free to add more if you want a wetter enchilada). If you’re using it, add 1 cup of salsa to the top.
  7. Sprinkle remaining cheese down the middle of the rolled tortillas.
  8. Bake covered with foil for 40 minutes.
  9. Remove foil and bake for another 10-15 minutes until cheese and tortillas start to brown.enchiladas3.jpg
Advertisements

Written by joann

March 2, 2008 at 12:13 am

Posted in experiments, mexican, recipes

Tagged with

2 Responses

Subscribe to comments with RSS.

  1. Hi, I hope your blog is still active cos I wanna ask where can we get canned jalapenos? Fresh ones aren’t available right?

    p.sawyer

    May 16, 2009 at 3:57 pm

    • hi p – you can def substitute fresh jalapenos for this recipe. if you’re in sg canned and fresh ones will be a little harder to find. ive seen them at cold storage but they are pretty pricey. you might want to substitute other peppers or omit them all together and get the spice from adding your favorite hot sauce.

      joann

      May 24, 2009 at 2:36 am


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: