Sunday, March 6, 2011

Chicken Enchiladas

  • This recipe is very flexible - you can add more spices, change up the protein (it's really good with shrimp as well), make it vegetarian, and/or add pretty much as much cheese as you like.
  • Recipe:
  • 1 lb skinless, boneless chicken breasts
  • 1 onion, chopped
  • 1 pint sour cream (or cream cheese, whichever you prefer)
  • 2 cups shredded monterey jack cheese
  • 1 tablespoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon chili powder
  • 1 tsp garlic powder
  • 2 (15 ounce) can tomato sauce
  • 12 (1 pkg) corn tortillas
  • 1 cup shredded Cheddar cheese


Cook the chicken in a little olive oil & spices (garlic, coriander, salt, pepper, and chili powder), and about 1/3 cup lime juice.  Reserve the cumin for later.  Cook the chicken to about medium rare because it’s going to go in the oven and you don’t want it to get dry.

Then, get a bowl and mix the cheese with either one 8 oz container of sour cream OR one 8 oz package of cream cheese (if using cream cheese, you’ll need to either let it soften or nuke it in the microwave for a few secs, before you’ll be able to stir it into the cheese).   Then mix in the chicken.

Get another bowl, pour in two cans of tomato sauce.  Add the cumin, an additional pinch of salt, garlic powder, and pepper. 

Take the corn tortillas and warm them in the microwave for just about 30 seconds.  This will stop them from breaking when you roll them up.  You may need to do this several times as they get cold fast.

Take a corn tortilla, dip both sides in the tomato sauce, and then fill with the chicken cheese mixture, roll it up, and place it in a baking pan.  Do that until the pan is full.  Your hands are going to get really messy!  Then, pour any remaining sauce over the top of them, sprinkle the cup of cheddar cheese on top, and bake in the oven at 350 degrees for about a half hour, or until it gets a little brown on top.

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