Today I made the enchiladas, and it turned out a lot better than I thought. The cheese balanced out nicely with the sauce. This is what I did for the actual chicken enchiladas:
4 cups - red enchilada sauce (see http://mexicanfoodie.com/red-enchilada-sauce-recipe/)
½ pound - chicken tenders
To taste – Mexican oregano
1/3 tsp – cumin
To taste - salt
2 cups - cheese mix (cheddar and jack)
About 8 - white corn tortillas
I first cooked the chicken on medium heat, and pre-heated the oven to 350. I added Mexican oregano, cumin, and salt. At this point I threw in some of the enchilada sauce, not much, but just enough to add some more flavor. It took about 15 -20 minutes (chicken is cut small, cooking time may vary, just cook till done). When the chicken was done I mixed it with about ¾ of the cheese, and little more of the oregano. Then I rolled up some the mixture into the tortillas, covered the bottom of pan with some of the sauce and placed the rolls on top, with more sauce. Then I sprinkled the rest of the cheese on top. This was baked for about 25 minutes. Let cool for 1 minute.
This recipe I made up on the fly. I did not plan the chicken enchiladas - it just happened. I thought it came out good. Please let me know what you think.
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