As I mentioned in my Fire Roasted Pepper post I was planning to make chicken enchiladas and if they turned out any good, I’d post the recipe. Well, during dinner Little Missy pulled a piece of chicken from her mouth and made a face and I thought, “Oh geez, here we go again!” I asked her if it was too hot (hoping against hope that it wasn’t more serious than that). She says, “No!” My heart begins to sink until she adds, “That yummy!” Score! Even the hubs said it was just like Acapulco’s (where we tend to satisfy our cravings for Mexican nosh). Score again!
This recipe comes from a book called Ortega Mexican Fiesta Recipes. Pretty much all the ingredients in the recipes call for Ortega products, but of course you can use other brands, or even homemade ingredients if you wish and have the extra time. Because I decided to prepare the roasted red pepper and cooked chicken needed for this recipe myself, it took some planning and coordination with 2 kiddos in the house. The pepper was roasted during baby’s nap and while Missy was eating her lunch, and the chicken was sautéed during baby’s other nap while Missy danced around the kitchen despite my having set up entertainments for her. If you use all readymade ingredients, there is not a lot of hands on time with this recipe (maybe half an hour) but it needs about an hour in the oven. This dish would be a great use for left over roasted chicken (or turkey- can we say Thanksgiving leftovers?) or even store bought pre-cooked chicken strips or rotisserie chicken. If you wish to make a vegetarian version of this, your favorite roasted vegetables and mushrooms or rice and beans would make a great filling in place of the meat.
While the enchiladas were baking, I prepared another recipe from the same book for South of the Border Rice and Beans but that recipe needs some tweaking before I post it. Either that or I just need to learn to cook rice because it was a serious challenge for me! But for now here is the enchilada recipe.
Chili Chicken Enchiladas
- Nonstick cooking spray
- 3 cups (12 oz) shredded Cheddar and/or Monterey Jack cheese
- 1 ½ cups sour cream (for a healthier option you can use fat free plain yogurt)
- ¾ cups roasted red peppers, drained and chopped (This is approximately one pepper)
- 1 can (8 oz) diced green chiles
- 2 cups diced cooked chicken (about 12 oz, or 3 breasts)
- 1 can (10 oz) enchilada sauce
- 8 (8-inch) soft flour tortillas
- Preheat oven to 350F. Spray 13×9 inch glass baking dish with nonstick cooking
- Reserve 1 ½ cups cheese, ½ cup sour cream and ¼ cup each red peppers and green chiles; set aside.
- Mix chicken with remaining cheese, sour cream, red peppers, and green chiles in medium bowl.
- Spread about 2 teaspoons enchilada sauce over each tortilla. Top each with ½ cup chicken mixture. Roll up tortillas, arrange, seam side down, in baking dish.
- Top tortillas with remaining enchilada sauce. Sprinkle with the reserved cheese.
- Cover with foil. Bake for 50 to 60 minutes or until hot, removing foil during last 5 minutes of baking time.
- Spoon reserved sour cream over top and sprinkle with the reserved red peppers and green chiles. (I skipped over the line about reserving the pepper and chiles so I didn’t have anything to sprinkle on top but I would say diced tomatoes or green onions would work equally well.)
Makes 4 servings (2 enchiladas each). (I had enough filling for 9 enchiladas and probably had I
portioned out the filling more carefully I could have made 10 of them).