Monday, January 24, 2011

Chicken Enchilada's

 What do you get with the following ingredients?     I should rephrase this, I had a half a chicken breast in the freezer, some tortillas, enchilada sauce and cheese.   So I did what any self respecting person in need of a mexican food fix would do.    I put them all together and added a can of chopped green chiles, some cumin and ended up with Chicken Enchilada's.
The cast of characters

All in the bowl.

The first bowl wasn't big enough, so here's the mixture.

Filling laid on the tortilla before being rolled up.

All ready for the oven.

The finishing touch, a scatter of cheese.

 Recipe (approximate proportions) 

Cooked chicken, shredded
Can green chiles
Grated Cheese, Monterey Jack, Cheddar or combination, 8 oz or so.
Cumin, 1/2 tsp. or to taste.
Enchilada Sauce
Flour tortillas.

Shred chicken and add a little of the enchilada sauce to moisten, then add a can of chiles, some cumin and stir together.   Pour a little of the enchilada sauce into a shallow baking dish, set aside.  Place some of the mixture across a flour tortilla and roll up, placing it seam side down in the baking dish.   Pour the remaining enchilada sauce over the enchiladas, cover and bake for about half an hour at 350 deg.   Take cover off and throw some grated cheese on top, put back in oven for a few minutes to melt the cheese.  Take it out and serve with a nice cold beer or big old glass of milk.     I had a half a chicken breast and it made 5 good size enchilada's, and was more than enough for dinner with some left over for lunch.  

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