There are only 2 times that I allow the kids to eat something different than what I am cooking-when we have steaks (for obvious reasons), and these enchiladas, because they are quite spicy. But they are so good! You can alter the spice level a little if you don't want as much of a kick. To tone it down a little use just the chipotle sauce. You can either strain it out of the can or we have actually found smalls cans of just the sauce-often labeled Chipotle Salsa.
3T Vegetable Oil
1 1/2 lbs. Chicken Breasts
Sale & Pepper
2t Cumin Powder
2t Garlic Powder
2t Taco Seasoning
5 Canned Green Chilies, Chopped (or small can all ready chopped)
4 Canned Chipotle Chilies, Chopped (or 2 cans of Chipotle sauce)
1 Can (28oz) Stewed Tomatoes
4 Cans Enchilada Sauce, Mild or Medium
4C Cheddar Jack Cheese
Coat the bottom of a 9x13 baking pan with some enchilada sauce, then begin to assemble your enchiladas. Dip the tortilla into enchilada sauce then spoon the chicken mixture in and sprinkle in a little cheese. Roll it up and place in the pan. Do this until the pan is full (we usually fit 6 in each pan).
Sprinkle the remaining cheese on top. Bake at 350°F for about 15 minutes or until cheese is completely melted.
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Oh my goodness...this looks delicious! Thanks for sharing with us on Twirl and Take a Bow! ~TammyReplyDelete
This looks awesome! Thanks for linking to Tasty Tuesdays! lauraReplyDelete
Chicken enchiladas are among the most popular Mexican recipes. These make good finger foods at parties or snack during teatime. Learn more about the ways on how to make amazing chicken enchiladas.For more information Click hereReplyDelete