Thursday, March 10, 2011

Spicy Chicken Enchiladas

Mark and I have wanted Mexican food for a while. I'm not too much of a taco kind of girl and I like fajitas too, but I really have a big weakness for enchiladas since the first time I ever made them. The first time I even ate them I made this sour cream and green pepper stuffed ones with canned sauce, even though it was still good I wanted something more authentic. I found a recipe in the joy of cooking and changed the amounts of things to Mark and I's taste and have been hooked ever since. I hope you guys like this delicious recipe. Also, please excuse the quality of the photo's, my camera had to be charged and I forgot, so they're quite blurry!

Chicken Enchiladas
tsp oil
1 large onion, chopped
2 cloves garlic, chopped
1-2 jalapenos, chopped
1 tbsp chili powder
1 tsp cumin
1/8 tsp cayenne pepper
1 can tomatoes, drained
1 1/2 cups shredded chicken
8 large or 10 small flour or corn tortillas
1 cup shredded cheese

Heat oil in pan. Cook onions, garlic and jalapenos until onions are translucent, about 6 minutes or so. Add spices and cook for a minute or two. Add tomatoes, stir well and simmer 3-4 minutes. Puree this mixture in blender. Set aside. Shred up chicken. Mix half sauce with chicken. Put half remaining sauce into bottom of baking dish. The other half can be used for another dish for leftover enchiladas, or for the top. Heat tortillas in pan to soften them. Fill the middle of the tortilla with a few spoonfuls of chicken mixture sprinkle with cheese and roll up tortilla. Roll up all tortillas and put them so its the folded part side down. Sprinkle additional cheese, and bake ten minutes at 400F. I serve mine with fat-free sour cream and salsa. :)



Until next time, 

1 comment:

  1. Jacque .. your food always looks so good!! I'm gonna start trying some of these recipes soon haha. Love you!

    Love Stephie aka YOUR VINKYYYY :)