Ryan and I love Mexican food.
Unfortunately, I have not been able to accurately recreate the yummy-ness at home…. until now.
I decided to try to make enchiladas, which is Ryan’s favorite. They turned out really well and they made a TON of food. I only used 2 chicken breasts and they made eight enchiladas. Two were more than enough. They were great as leftovers, too.
I adapted the recipe from here.
2 skinless, boneless chicken breast halves
1 small onion, chopped
1 (15 ounce) can Rotel with green chili
1/3 cup chopped green bell pepper and 1/3 cup red pepper
1 clove garlic, minced
1-2 cups shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 tablespoon chili powder
1 tablespoon chili-lime powder
8 (10 inch) flour tortillas
1 (12 ounce) jar salsa
1 1/2 cup shredded Cheddar cheese
8 flour shells
Preheat oven to 350 degrees.
In a medium, non-stick skillet over medium heat, cook garlic and onion and add chicken until no longer pink and juices run clear. Drain. Shred the chicken and return it to the skillet. Add the onion, peppers, 1/2 jar salsa, Rotel and all spices (parsley, oregano, black pepper, salt, chili and chili-lime powder). Add 3/4 cup cheese to the mix and heat until it melts.
Pan fry flour shells (you can probably skip this but it is DELICIOUS).
Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
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