“Hola! Como estas? “Muy bien gracias. Y tu?” That’s about the extent of my Spanish speaking skills from 4 years of high school Spanish 20 some odd years ago. Seems a life time ago. Well, I may not be able to speak Spanish muy bien, (it’s more Spanglish) but, I can shovel in la comida like there’s no manana.
I absolutely love Mexican food. I mean REALLY LOVE it, as in… eat it every night! I about die waiting for Taco Tuesday night. My niece recently moved to South Florida to attend Law School, so Taco Tuesday has become a tradition for us. I’ll be sharing that recipe some time soon.
But today, I thought I would share my chicken enchilada recipe with you. If you love Mexican as much as I do, I’m pretty sure you will love this recipe.
This is a great meal for prepping the night before, (especially if you are preparing a chicken dish) so you can come home from work and just pop it in the oven. As always, you can put your own spin on it or tweak it to your likings. Such as adding beef, steak, or pork.
- CHICKEN ENCHILADAS:
- 4 skinless boneless thin chicken breasts
- 4-5 large flour tortilla wraps
- 1 small red onion
- 1 jar queso dip
- 1 jar salsa
- 1 can of Old El Paso enchilada sauce
- 1 jar Ortega mild (or medium) taco sauce
- 1 bag shredded Mexican blend or cheddar cheese
- 1 box of Rice A Roni Chicken flavor
- Salt and pepper to taste
- In small sauce pan open enchilada sauce and pour in about half of your taco sauce and heat on low.
- Dice half the red onion and toss in sauce to simmer
- Cook chicken flavor Rice A Roni according to box directions
- In another small sauce pan add 3 spoonfuls (large tablespoon) of queso dip and 1½ spoonfuls of salsa.
- Heat on low heat. Stir occasionally.
- Sear chicken breasts (salt and pepper to taste) on George Foreman grill, outdoor grille or skillet (grill) pan. Don't cook all the way through as you don't want you chicken to become dry.
- Slice and place in a frying pan on low heat
- add more onions in pan if desired
- Pour on queso and salsa mixture over chicken and coat well on low heat. If needed add more queso and salsa.
- Spoon chicken and cheese mixture into middle of a flour tortilla
- Spoon on some rice
- Add some shredded cheese and fold over ends and roll tortilla
- Place bottom side down in large glass dish
- Either cover and place in fridge till next day if prepping overnight. You can just heat up your enchilada sauce the next day don't bother prepping it if not using the same night. Otherwise, preheat oven to 350 degrees
- Pour desired amount of enchilada sauce over enchiladas and top with cheese.
- Cover with tin foil and bake 20 to 25 minutes on 350 degrees. Just enough to heat through.