Enchilada Recipe

 

 

This week’s recipe is Chicken Enchiladas made with Old El Paso products.

I apologize once again, this in one of the posts which the photos did not make the move to WP.

Enchilada Recipe Ingredients:

I used approximately one-pound of left-over rotisserie chicken; you can use chicken, turkey, ground beef or go vegetarian. Make sure you pre-cook your meat and then sit to the side for use later.

When cooking or heating up the meat filling, I add in about 4 tbsp of water to the skillet, then add in a half a package a taco seasoning, then add in 1/4 cup of the enchilada sauce. Simmer until ready, then remove from heat.

1 – can of Old El Paso Enchilada Sauce ( we used mild since Mr. is a big ole baby about spicy foods; yeah I know right…). You can use 2 cans of sauce if you prefer to have more sauce to pour over the enchiladas just before you remove them from the over.

2 – cups of shredded cheese, flavor is a personal choice. We use the fiesta blend or straight up cheddar if that’s what I have on hand.

1 – can of refried beans (again this is a taste choice)

1 – package of SOFT Old El Paso flour tortillas.

Since Mr. prefers the non-spicy version. I set aside half the meat mixture for use in his “non-super hero” version.

Now for the spiced up version, I toss in about a 1/2 cup of chopped onion and 1 – chopped jalapeño and simmer until my onion and peppers are just tender.

Now we’re ready to build; no not legos; Enchiladas! Maybe I’ve spent too many hours with the grandchildren today.

Set your oven temp to 375°. Spray your baking dish with non-stick cooking spray; you’ll thank me for this later when the dried cheese is not a problem during cleanup.

Now, I do this assembly line style. I set each of my ingredient I wish to add into my tortillas shell to create my enchiladas.

I set a few of my shells out on the sanitized countertop and then take a spoon full of cold refried beans, and spread them out down the center of the shell. Next I place a good-sized spoonful of meat filling right on top of the beans. Now it’s time for cheesy goodness; hey I like cheese. Add as little or much cheese as your family normally used during taco night.

Now turn the shell so that the filling is running horizontal, to you (personal preference or OCD kicking in not sure which) fold the ends that the filling is almost touching in; so that they just fold over on top of the filling, not far. Now flip-up one side of the shell and start rolling your enchilada until it resembles a closed up burrito. Reasoning behind this fold option. They are much easier to serve.

Once you’ve filled each of your shells and placed them seam side down into your prepared baking dish. Place a nice layer of cheese over the top of your fabulous looking enchiladas and then pour the 3/4 can of enchilada sauce over your dinner perfection.

 

Now place your baking dish into the 375° oven for about 15 – 20 minutes until heated through. Remove from oven and let sit 5 minutes before serving.

 

This is all that was left after one hungry family meal; meaning Old El Paso is a family hit!

Would you like to win an Old El Paso Enchilada started kit! Turn you ho-hum Tuesday night dinner into a Tasty Tuesday with Old El Paso!

 

I received the Old El Paso gift pictured above from MyBlogSpark and General Mills to help facilitate my review.

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