Tuesday, May 1, 2012
Kicked Up Chicken Enchiladas
As I've mentioned a time or two before, I can't leave things well enough alone. I've made enchiladas for years, but about 5 years ago I wanted to come up with something that would kick my enchiladas up a notch while keeping things simple. After tons of searching I came across a Betty Crocker recipe where you blend parsley, cilantro and lime juice into a can of enchilada sauce. That kept things simple, while adding fresh and bright flavors to the tried and true enchiladas I've always had.
I've also got to tell you, a friend of mine who's teenage son doesn't like enchiladas, LOVED these. The flavor that comes through the canned enchilada sauce will impress everyone and make them think you slaved way harder over them than you really did *wink*. Enjoy!!
Chicken Enchiladas, adapted from Betty Crocker
1 10 oz can enchilada sauce
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 tablespoon lime juice
2 cloves garlic
2 cups shredded cooked chicken
1 cup shredded cheddar cheese (4 oz)
6 flour tortillas for soft tacos & fajitas 6 inch
1 medium lime, cut into wedges
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.
Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.