Chicken Enchiladas

When I lived in Colorado, I loved eating at the local Mexican restaurants. Since moving back home, my favorite local Mexican restaurant closed. I have found there are many Mexican restaurants in Portland but my husband isn't a fan of driving for awhile just to go to a restaurant. I'm not going to disagree with him since he doesn't complain when we drive over an hour to go to my favorite beach. The beach is more important. My husband will make Mexican dishes for me but he hasn't made enchiladas for us yet. When I made this dish, he really liked it. The kids liked it. The best part about the recipe it is very easy since leftover chicken can be used or a store bought rotisserie chicken. I still don't have the knack of rolling those corn tortillas without some of them breaking.

Chicken Enchiladas
2 tsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, minced
1 Tbsp flour
1 cup chicken broth

1 1/2 Tbsp chili powder
2 tsp cumin
1/4 tsp garlic powder
1/4 tsp salt
15 oz. can of tomato sauce
3 cups cooked chicken, shredded
12 corn tortillas
1/2 cup cheddar cheese
optional toppings: sour cream, chopped tomatoes, lettuce, etc

Directions:

1. Spray a 13x9 baking dish with nonstick cooking spray. Set aside.
2. In a large skillet, heat the oil over medium heat.
3. Add the onion, garlic, and pepper. Saute for 1 minute.
4. Sprinkle the flour over the onion mixture and stir.
5. Stir in the chicken broth, chili powder, cumin, garlic powder, salt, and tomato sauce. 
6. Bring to a boil over high heat.
7. Remove 1/2 cup of the sauce and set aside.
8. Add the chicken and stir to coat in the sauce.
9. Cook for 5 minutes.
10. While the chicken is heating, cover the tortillas with a damp towel and microwave for 25 seconds.
11. Preheat the oven on high broil while assembling the enchiladas.
12. Take a corn tortillas and spoon about 1/2 cup of the chicken mixture into the center.
13. Roll the corn tortillas and place into the baking dish. Continue to assemble with the remaining tortillas.
14. Top the rolled tortillas with the remaining 1/2 sauce that had been previously set aside.
15. Sprinkle the cheddar cheese over the top of the enchiladas.
16. Broil the enchiladas for 3 minutes or until the cheese has melted on top.
17. Serve with desired toppings.

Recipe adapted from My Recipes.

One year ago.............................................I made Migas in a Taco Bowl.
Two years ago...........................................I made Chicken Salad Roll Up.

Did you already know............................
-Tortillas originated from the Mayans.
-The first tortillas were made from corn.
-Corn tortillas tend to be gluten free.

Chicken Enchiladas

When I lived in Colorado, I would always order blue corn enchiladas. I thought the blue corn must be the reason why they are so good. (I still think it is true.) Since I couldn't find any blue corn tortillas, I settled for the flour ones.

Enchiladas are my favorite Mexican food. What is yours? My children's would be the taco. I prefer crunchy but the rest of the family prefers the soft taco. I guess (sometimes) majority rules.

Chicken Enchiladas
3/4 cup chopped roasted red bell peppers (I used the jar)
1 can (4.5 oz) chopped green chiles
1 cup light sour cream
1 1/2 cups cheddar cheese
1 tsp ground cumin
1 tsp garlic salt
1/2 tsp dried oregano
1 medium onion, chopped
1 tsp vegetable oil
3 boneless chicken breast
1 can (10 oz) enchilada sauce
6 flour tortillas

1. Preheat oven to 350 degrees.
2. Spray 13x9 inch baking dish with PAM cooking spray.
3. Chop the roasted red bell peppers.
4. In a bowl, add the peppers, chiles, 3/4 cup of sour cream, 1 cup of cheddar, cumin, garlic salt, and oregano.
5. In a medium skillet, heat the vegetable oil over medium heat.
6. Add the onion and chicken to the skillet. Cook for about 5 minutes.
7. Add the chicken and onion to the pepper mixture. Combine well.
8. Lay a tortilla flat and spread about 1 cup of the chicken mixture in the center of the tortilla.
9. Fold in the sides and roll the tortilla up.
10. Transfer the tortilla to the baking dish with the seam side down.
11. Repeat with the remaining tortillas.
12. Top the tortillas with the enchilada sauce.
13. Spread the remaining 1/2 cup of cheese on top of the rolled enchiladas.
14. Bake for 45 minutes.
15. Broil on high for 2 minutes if the cheese isn't nice and golden brown.
16. Let cool for about 5 minutes before serving.
17. Serve with sour cream, cheddar, onions, etc.

Adapted from Pillsbury Halloween October 2007 cookbook.

Did you already know..........
-Enchiladas are street vendor food in Mexico.
-Enchiladas have been around since the Mayan times.
-Enchilada means in chile.

Oh no, Mr. Bill