Chicken Cheese Enchiladas:
The weather is beginning to change here in the San Fernando valley and I’m so happy it’s getting cooler. Let’s hope it stays this way! I’m done with the heat and need the cool weather so I can start wearing my sweaters and leggings. It’s all about comfort food now. And nothing is more comfortable than my simple recipe for “Chicken Enchiladas”. Hearty and so good, great for your family or to feed a crowd! I will definitely being making my easy “Chicken Enchiladas” for my annual “Halloween” party! Try this simple recipe and let me know your thoughts!
Have a positive week and take one more step toward your goals!
2 tablespoons plus 1/2 cup oil divided
2 (28 OZ) cans La Victoria Enchilada Sauce Mild
1/4 cup New Mexican chili powder
1 tablespoon dried oregano
1 teaspoon ground cumin
4 cups grated cheddar cheese
2 cups store bought chicken or cooked and shredded chicken
10 corn tortillas
1 small can chopped black olives, for garnish
1/2 cup chopped scallions
1/2 cup cilantro chopped
Preheat oven to 350 degrees F.
Make sauce: In a saucepan heat Enchilada sauce. Add chili powder and cook 30 seconds. Stir oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.
Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce,chopped black olives and scallions and cheese. Bake 30 minutes. To serve, top with cilantro.
Photo by: Michael Brian Photography