We love enchiladas. You can use raw chicken (which you will cook before filling the shells), or leftover chicken or turkey. Simple, simple, simple.
2 large chicken breasts, cut into chunks or slices
3 mini sweet peppers, sliced
3-5 cloves garlic, minced
1 medium sized onion, sliced
½ can green chilis (remainder goes into Enchilada sauce)
½ – ¾ can black beans, drained and rinsed (or your choice)
Juice of 1 lime
Olive oil to drizzle in pan
Seasonings: Black pepper, Chili powder, Chili powder with Chipotle, Cumin, dash cinnamon, Coriander
Mexican cheese blend
Drippings from cooking chicken and veggies
15 oz diced tomatoes with juice
½ can green chilis
2 TBSP flour
½ can chicken broth
Seasonings: Black pepper, Chili powder, Chili powder with Chipotle, Cumin, Garlic powder, Coriander
1 handful grated Mexican cheese blend
In large heavy skillet, drizzle olive oil in the bottom. Add chicken, sweet peppers, garlic, and onion. Sauté until chicken is tender. At any time while cooking, add the lime juice and seasonings. Add beans and chilis until heated through. With slotted spoon, remove meat and veggies to a bowl.
To drippings, add tomatoes, ½ can green chilis, flour, chicken broth, and seasonings. Simmer for 10 minutes. Add a handful of Mexican grated cheese and simmer another 5 minutes.
While Enchilada sauce is cooking, begin rolling the tortillas with filling and place in a 13” x 9” baking dish. Pour hot sauce over the top, sprinkle on more grated cheese. Bake at 350° F for 20-30 min.
We normally make our own tortilla shells.
Pico de Gallo is made in a small electric chopper and consists of fresh tomatoes, garlic, onion, mini sweet pepper, and jalapeno.
I use a can of refried beans with chilis, and add a bit of jalapenos, a touch of garlic, and heat through. I top with grated cheese just before serving and let it melt without stirring.
We never, ever buy store bought guacamole. It’s so easy to make and SO much better. Simply use a potato masher (or small chopper) and blend fresh avocado, garlic, a smidge of onion, a smidge of fresh tomato, and jalapenos to taste. Add some lime juice, salt and pepper. Serve.
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By Tika for CHEW WANNA EAT? © 2017