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
Did you already know..........
-Enchiladas are street vendor food in Mexico.
-Enchiladas have been around since the Mayan times.
-Enchilada means in chile.
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
- Preheat oven to 350 degrees.
- Spray 13x9 inch baking dish with PAM cooking spray.
- Chop the roasted red bell peppers.
- In a bowl, add the peppers, chiles, 3/4 cup of sour cream, 1 cup of cheddar, cumin, garlic salt, and oregano.
- In a medium skillet, heat the vegetable oil over medium heat.
- Add the onion and chicken to the skillet. Cook for about 5 minutes.
- Add the chicken and onion to the pepper mixture. Combine well.
- Lay a tortilla flat and spread about 1 cup of the chicken mixture in the center of the tortilla.
- Fold in the sides and roll the tortilla up.
- Transfer the tortilla to the baking dish with the seam side down.
- Repeat with the remaining tortillas.
- Top the tortillas with the enchilada sauce.
- Spread the remaining 1/2 cup of cheese on top of the rolled enchiladas.
- Bake for 45 minutes.
- Broil on high for 2 minutes if the cheese isn't nice and golden brown.
- Let cool for about 5 minutes before serving.
- Serve with sour cream, cheddar, onions, etc.
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 |