So I have decided to start a food blog! My aim for this blog is to share my adventures in food. Everything from restaurants I try, to recipes I’ve made my own, to shopping at some of the off-beat stores where I’ll wander the aisles looking for inspiration. You’ll have to bear with me as I am not by any means a writer and I’m sure there will be grammatical errors and spelling mistakes (my sister is the one who is good at spelling, not me), but what is life if we can’t have fun and laugh and learn. I hope you’ll join me on this journey in Adventures to Feast Upon 🙂
Well now to get to my first recipe! I love Mexican food and this recipe was an easy meal. I try my best to eat a clean, real food diet and even though this recipe uses canned and ready-made food I still feel like it falls into my ‘rules’ of clean eating because the products I chose didn’t have any unpronounceable ingredients.
Makes 6 enchiladas (feeds 2 for supper)
1/2 rotisserie chicken
1 can enchilada sauce
6 corn tortillas
2 T fresh chopped cilantro
1 T lime juice
1/3 C shredded cheese (monterey jack & cheddar)
1 green onion chopped
1/3 C sour cream
optional: 1 jalapeno, seeds removed and finely chopped
– Preheat oven to 350F and lightly coat a 9×9 pan with some oil. I use one of those pump and spray things since I do not like the chemicals used in the aerosol sprays.
– Remove skin from chicken & shred the meat with your fingers. In a bowl combine the shredded chicken with about 1/3 of the can of enchilada sauce, the chopped cilantro and the lime juice. If you like a little bit of heat add the jalapeno here as well. We didnt this time but I think next time I will give it a try.
– Heat up a non stick pan with a bit of oil (about 1 T), then in a shallow dish (I used a pie pan) pour about 1/3 of the can of enchilada sauce (you should have about 1/3 remaining for topping them later). Now one at a time take each tortilla and dip it into the sauce to lightly coat it, then go ahead and put it in the pan to give it a light fry, they only need about 5-10 seconds on each side and be gentle with them as they will get really soft. Remove the tortilla from the pan and spoon some of the chicken into a strip in the middle then roll the tortilla up and place in the 9×9 pan. continue with the rest of the tortillas. Once all the tortillas are nicely fried, filled and rolled spoon the rest of the sauce over the tops of the enchiladas then sprinkle with cheese and chopped green onion.
– Put into preheated oven and bake for about 15-20 mins until the cheese is melted and they are heated through. Serve with a dollop of sour cream. Enjoy!
My recipe thoughts… I think next time I make this I will try to spice it up with a bit more heat. It had good flavor the way it is but since I didn’t add the jalapeno (the jalapeno was an after thought suggested by my husband) it was about a 1 one on the spicy scale . If you’re a vegetarian or want to use this for a meatless Monday dish I would recommend to use refried beans instead of chicken.
Well there you have it, my first blog post. I hope you give this recipe a try and give me your feedback.
Thanks and until next time, enjoy your adventures!