Lately, our family has been all about Mexican food. One would think that I cook Hispanic foods all the time because of my background but surprisingly, I don’t. It’s not that I don’t like to or want to. As a matter of fact, I wish I did more often but there’s one little problem – the husband. He doesn’t like a lot of Hispanic dishes. I’m not sure if it’s because he didn’t have it a lot while growing up, or maybe the area in which he grew up lacked diversity in their foods. Well, whatever it is it sure is messing up with my cooking these days.
I grew up in New York and I can say that we LOVE our Hispanic dishes. Whether it’s Peruvian food or Salvadorian food, it’s all so good. Well, this week I decided to be a little sassy and go against my husband’s wishes. I only did this because I knew he was going to love the dish. While these aren’t authentic Mexican enchiladas, I still wanted to add something Hispanic into the menu this week. These Chicken Enchiladas are so good! They have so much flavor and a dash of spice. I was worried the kids weren’t going to eat it because they might think it’s too spicy, but it was perfect. Ryan and I love spicy foods and our kids are getting accustomed to it.
I actually made this dish ahead of time so that it would be ready for dinner. Well, let’s just say we have to come up with something else because there isn’t much left. The kids were being curious and wanted to taste it and I couldn’t say no. And it all went downhill from there. It was just so good. Next time I’ll have to make a second batch and freeze it.
Are you ready for these delicious Chicken Enchiladas?
Ingredients: (makes 16 enchiladas)
3 Cups shredded chicken
1 Cup corn
2 Tbsp garlic, minced
4 oz green chiles, mild
1 red onion
2 Cups tomato sauce
2 Cups enchilada sauce
½ tsp chili powder
¼ tsp crushed red pepper
2 Tbsp olive oil
1 ½ tsp cumin
16 corn tortillas
8 oz pepper jack cheese, shredded
24 oz Monterey jack cheese, shredded
- Begin by heating the olive oil in a large skillet. Set the heat to medium. Once the oil is hot, sauté the garlic and onions.
- Add in the enchilada sauce, tomato sauce, and 1 tsp cumin. Lower the heat and stir occasionally.
- Meanwhile, in a bowl combine shredded chicken, ½ tsp cumin, corn, chili powder, crushed red pepper, green chilies, 1/3 cup of the red sauce, 8 oz of pepper jack cheese, and 16 oz Monterey jack cheese. Mix well. At this time you can preheat the oven to 370 degrees Fahrenheit.
- Next, spread a little bit of the sauce on the bottom of the baking dish. If your baking dish tends to stick, spray olive oil before spreading the sauce.
- Lay the tortillas on a flat surface and begin placing 1/3 cup of the chicken mixture in the tortillas. Roll them tightly and place in the baking dish with the open side down.
- Once all the tortillas are in the dish, cover them with the remaining red sauce.
- Finally, cover the top with 1 cup of Monterey jack cheese and cover with foil. Bake for 45 minutes, garnish with cilantro, and serve!
And just like that we can make something super delicious for the entire family. Be sure to bring these enchiladas to your next gathering or family game night!