Have you ever tried making Chicken Enchiladas? It may sound like a lot of work, but I think they are totally worth it. To make the shredded chicken, I take a couple of seasoned chicken breast in a pan with a bit of water or chicken stock. You’ll basically boil the chicken for about 20 minutes. Once the chicken is cooked, pull the chicken apart with the fork and you can add shredded cheese and greek yogurt to make your filling. If you don’t like greek yogurt, you can add sour cream. My girls can’t tell the difference between sour cream and greek yogurt :).
Once you got your filling ready, then it’s time to roll the tortillas. Place the filled tortillas in a single layer in a glass casserole and pour your favorite salsa on top. Cover with aluminum foil and bake in the oven at 350 for 20 minutes. Sprinkle cheddar cheese on top and put back in the oven (without the foil) for another 5 minutes.
This time, we used our Parkesdale Farm Market Five Amigos Salsa. Be warned, this is very hot. We’ve always used it with chips as a snack but never cooked with it. Oh my! I was glad I had saved some tortillas without the salsa for the girls because it was almost too hot for us to eat. I guess cooking the salsa made it even hotter.
I think next time, we’ll try it with the Pepper Patch Salsa instead. The Pepper Patch Salsa is on the mild-medium side, so hopefully it won’t turn too spicy!
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