I love mexican food! Or at least the americanized version. I've never been to Mexico so I can't say I know what authentic mexican taste like. But all the restaurants I've been to claim they are authentic so unless I'm told otherwise I'm going to go with it. I'm always trying to come up with something new to try at home and lets face it, when we think of mexican at home we think tacos. I mean after all, it's not called taco Tuesday because of fajitas! Well I do love my tacos but I needed something new to try out. Some different ingredients to mix together that help me make something delicious and save time. So after much consideration I thought I'd try my hand at an enchilada.
Now, according to Wikipedia an enchilada is "a corn tortilla rolled around a filling and covered with a chili pepper sauce." I'm not a big fan of corn tortillas so I use tortillas made from flour. So I guess you could call mine a burrito covered in enchilada sauce. Regardless, it was quite tasty. Comparable to what I'd find out at a restaurant and I don't have to tip! And it's sooo easy to make! So try it out and see for yourself! I bet you'll be replacing taco Tuesdays with... umm...enchilada Tuesdays?
You will need!
1 10oz can of Rotell Mexican lime and cilantro - do not drain
1 package of taco seasoning
1lb boneless/skinless chicken breast tenders
1 10oz can of red enchilada sauce
4 grande burrito tortillas ( I like flour but if you like corn go for it!)
8oz shredded mexican blend cheese
Preheat oven to 350 degrees.
Pour the rotell in a medium sized skillet over medium-high heat and bring to a boil. Add the chicken and cook until the chicken in halfway done. About 3-4 minutes. Turn the chicken to finish cooking through. About another 3-4 minutes. When you turn the chicken put a lid on the skillet. When the chicken is cooked through take it off the heat. Take only the chicken out and let it cool down for a few minutes. Then shred the chicken. Add the shredded chicken back into the pan. Add the taco seasoning, mix well and set aside. Meanwhile, put the tortillas between 2 moistened paper towels and pop them in the microwave for one minute. This is make them easier to work with during assembly. When the tortillas are done take one and sprinkle with a little cheese. About a tablespoon and a half should do. Spoon about a quarter of the chicken onto the tortilla and roll into a burrito. Fold in the sides and roll from the bottom up. Repeat for the other 3 tortillas. Place the burritos in an 8x11 glass casserole dish that's been sprayed with non-stick spray. Cover with the enchilada sauce and sprinkle on the rest of the cheese. Bake for about 20-25 minutes. The cheese should be melty and the sauce bubbly.
Serve with spanish rice and refried beans! Top it off with a little sour cream and you're good to go for restaurant cuisine right in your very own kitchen!
Stay tuned for more restaurant quality meals right from your kitchen! And I'm not talking Bertolli...
Feliz comiendo!
Chau!
http://en.wikipedia.org/wiki/Enchilada
