The Whole Shauna Chicken Enchilada...Red or Green
Well, Happy Cinco de Mayo! Really, just an excuse to make some delicious Mexican inspired food and have a Fiesta! Having learned from a dear friend many years ago, (Thank you, Gabriella) how to make Enchiladas the traditional way helped me transform the Enchilada into a simplified version. Now as a busy working mom I can whip together these cultural delights. For this recipe, I use a rotisserie chicken which saves time and still yields flavorful meat.
Chicken Enchiladas with Red or Green Sauce
Ingredients:1 Rotisserie Chicken
3/4- 1 cup non-fat Greek yogurt (OR if you really want to knock it out of the park, sour cream)
1- 4 oz can diced green chilies
1 1/2 cups Mexican blend cheese
1 tsp (1-2 cloves) fresh garlic, finely chopped or minced
1/4 fresh chopped cilantro, chopped
3/4 tsp El Monte Sazonador para Pollo (If you do not have this add: 1 tsp salt, pinch of chili powder, 1/2 tsp onion powder)
12-14 corn tortillas (you can use flour tortillas if you prefer)
Canola or corn oil for seasoning the tortillas.
Red sauce recipe (see below) or canned Red Sauce
Green Salsa (Salsa Verde, I like Trader Joes) or canned Verde Sauce
1. Remove skin from chicken. Pull off meat and set into a large mixing bowl. You will get about 6 cups of chicken.
2. Add 1 cup Mexican cheese (reserve 1/2 cup for top) and remaining ingredients mix; thoroughly. Check for flavor and adjust as necessary.
3. Set aside.
Tortilla directions: (not necessary for flour tortillas)This process seasons the tortillas so they do not break when you roll them with the filling.
1. Heat a small skillet on low- medium low, with about a tsp of oil.
2. Place in tortilla and heat for about 20 seconds. Flip and repeat.
3. Place on plate with paper towel.
4. Continue until all tortillas are done.
All Recipes. It's a winner!
Yield: 3 cups
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced onion
- 1/2 teaspoon dried oregano
- 2 1/2 teaspoons chili powder (I reduce this significantly for a mild sauce.)
- 1/2 teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1/4 cup salsa
- 1 (6 ounce) can tomato sauce
- 1 1/2 cups water
- Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
- Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
Enchilada Assembly:1. Preheat oven to 350 degrees.
2. Spray pan with Non-stick cooking spray.
3. Ladle about 1/2 cup of sauce of choice in the bottom of a 9x13 baking dish.
4. Place a couple of spoonfuls of filling in center of tortilla, roll, and place in dish seam side down.
5. Be careful to not over stuff!
6. Continue until pan is full.
7. Ladle rest of sauce over enchiladas.
8. Sprinkle remainder cheese on top. (Depending on my mood, I sometimes skip this and just do sauce.)
9. Bake 20-25 minutes uncovered or until cheese is melted and enchiladas are hot all the way through.