Monday, January 11, 2010

Tempt My Tummy Tuesday ~ Cheesy Baked Chicken Enchiladas

Blessed with Grace
Ok I have to do it again, I found another recipe out of the Dollars to Donuts and I have to share. As many of you know Rick is a HUGE Mexican anything fan. Usually when I make it, it doesn't stack up to high reviews. But as we found with lasagna from Mondays post, Rick came back for seconds! SCORE, I may just have to cook every recipe in this book if he's going to have seconds! Get this Cole even ate a whole one! Yup mister picky ate one, now Caden not so much but he wanted to fill up on bananas.

You'll love this one, it was super easy to make and I even enjoyed it. Usual Mexican night not something big on my list but this was amazing. The Cilantro was just a great refreshing taste, can you believe I used fresh ... LOL :) Enjoy! I can't wait to see what you guys thing? Sorry I haven't been around today, work was VERY buys I finally just finished up and now it's time for bed ;(. I'll be by tomorrow night and promise to catch up on what I missed! Now back to the recipe.

Cheesy Baked Chicken Enchiladas: Take This, Takeout

Posted by Dawn Welch

cheesychickenenchiladasPrep time: 18 min
Cook time: 30 min

Maybe it’s because I own and run a restaurant, but it’s definitely one of my pet peeves when I order a meal and know right off the bat that I could’ve made it better. Now I’m the first to admit that there are some restaurant dishes I’ll never be able to one-up (I mean, how do they get the soup into those Shanghai soup dumplings anyway?), but there are others that I can definitely top, and cheesy enchiladas are one of them.

That’s why I never, ever order enchiladas in restaurants anymore, and honestly speaking, I bet you won’t either once you’ve tried making them yourself. Super simple, inexpensive, and so good, they leave you feeling happy and satisfied, not comatose, after eating.

HERE'S OF COURSE LOOKS AMAZING COMPARED TO MINE, BUT MINE STILL TASTED GOOD!

036027-enchiladas1-625x465

Ingredients
About 2 1⁄4 cups shredded cooked chicken
1 small red or white onion, finely chopped
1 jalapeño chile pepper, seeded and ribbed for a milder flavor, finely chopped (optional)
1 cup finely chopped fresh cilantro
3 cups No-Cook Garden Vegetable Sauce or your favorite salsa
1 tablespoon fresh lime juice
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
8 (8″) flour or whole-wheat tortillas
2 cups (8 ounces) grated Cheddar and/or Monterey Jack cheese
Sour cream, for serving

ALEXIS NOTE: Instead of Jalapeño I picked up a jar of green chili peppers, I used a jar of our favorite salsa (I'm cheap and like to make things fast), Sorry we only had regular tortillas on hand and used a bag of Italian shredded cheese.

Make the filling. Heat the oven to 400°F. Place the chicken in a large bowl and gently mix with the onion, jalapeño (if using), all but 2 tablespoons of the cilantro, 1⁄2 cup of the vegetable sauce, the lime juice, salt, and pepper.

Roll and bake the enchiladas. Evenly spread 1⁄2 cup of the vegetable sauce over the bottom of a 13″ x 9″ baking dish. Place the tortillas on your work surface and divide the filling among them, arranging it in a strip down the center of each tortilla. Roll the tortillas around the filling and place the filled tortillas seam-side down in the baking dish.

Cover with the remaining 2 cups of sauce. Sprinkle evenly with the cheese. Bake the enchiladas until the sauce is golden brown and bubbling, 20 to 30 minutes. Sprinkle with the remaining cilantro and serve hot with sour cream on the side.

Here's mine :)


Don't forget to pick up the book!
Come on I've shared 3 recipes so far and you know you want more!

21 comments:

  1. How yummy! Thanks for sharing. I love enchiladas!

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  2. I made something almost exactly like this the other night!

    We are SO on the same food brain wave :O)

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  3. I have some shredded pheasant in the fridge right now-I bet it would be great for enchiladas!

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  4. Gosh that looks good. I wanted to go out and eat Tex-Mex, but my son informed me he was tired of eating it (lucky him) since he is surrounded by them here. I would make this, but will have to wait until I arrive home, and you better believe I am blogging about it and linking it back to your dadgum yummy rear end cooking!

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  5. Don't apologize for your substitutions, celebrate your ingenuity!

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  6. oh i loooove anything mexican... i bet i would looooove this!!

    looks fantastic!!

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  7. That looks so yummy. I'll definitely have to make this. Thanks for sharing!

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  8. OOO, sounds yummy, although I'd be all over those jalapenos! We LOVE spicy food! =)

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  9. This looks delicious, as does the Three Cheese White Lasagna below! Thanks for sharing these!!

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  10. Are you freaking kidding me!!!!???!!!
    You stink! This looks so delicious. I will give you my address and you can just mail it to me.
    When are you making a trip to Illinois? Oh I know, since you work from home...you can just move here and be my neighbor. I will fix dinner for my very picky husband and you can fix me food that actually has ingredients. You can bring the boys over and they can do all of our favorite messy crafts at our house, so I clean up afterwards. How does that sound?

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  11. I love enciladas. I MUST try these someday.

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  12. You know that I'm a cheese-a-holic, right? Even without seeing the size of my rear.

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  13. Another yummy one... you know cheese is one of my weaknesses!!
    I am so behind putting these recipes into my computer, you are too good at giving me them. I don't even cook that much anymore because there is just the two of us. But I really want to now with all this delicious stuff. :-)

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  14. Chicken Enchiladas is one thing my family can agree upon. Jonathan just takes out the chicken. I'll have to try this recipe. I usually only buy the Stoffeurs (?) brand.

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  15. I have a feeling this will be on my plate tomorrow :) so yummy!

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  16. Goodness that looks good. Something that is right up my husbands alley, too. He loves enchiladas

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