Who wants some enchiladas? We do! We do!
We always enjoy celebrating Cinco de Mayo. With all the flavours that Mexican cuisine offers, how can you not? We figured we’d have Rachael Myers of Little Foot Foods help you get ahead with planning your own Cinco de Mayo feast with this enchilada dish.
Ingredients
- 1 pkg corn tortillas
- 2 296ml can Victoria Enchilada Sauce (mild or hot)
- 1 green pepper
- 1 bunch green onions
- 1 jalapeno (optional)
- 8 black olives
- 1t salt
- 1 sm. handful cilantro
- 1-2 chicken breast
- 1c Monterey Jack Cheddar + 1/4c separate
- 1C Old cheddar + 1/4c separate
- 1/4c oil + extra if needed
What You’ll Need
- 2 Large non-stick frying pan w/ lid
- Medium bowl
- Knife
- Cutting board
- Spoon
- 9×13 in glass baking dish
- Tongs
- Cheese grater
- Paper towels
Instructions
- Pan fry chicken breast until cooked, allow to cool
- Finely dice green pepper, onions, jalapeno, cilantro and olives. Mix in bowl
- Shred or chop chicken, add to bowl
- Add salt to mix
- Shred both types of cheese. Add 1c of each to the chicken mix. Reserve the rest.
- Fill bottom of baking sheet with a layer of sauce
- Add oil to one frying pan, heat on medium/high
- Add 1/2of one can of sauce to the other frying pan, heat on medium/low
- One at a time, heat the corn tortillas in the oil for 2 seconds per side. Transfer heated tortilla to sauce pan for another 2 seconds per side
- Lay tortilla on paper towel and fill with chicken mix, roll tight and place in baking dish
- Repeat with as many tortillas as necessary to fill pan
- Top full pan with remaining sauce, cover with remaining cheese
- Cover with aluminum foil and bake 350 for 15m
- Remove foil and return to oven for additional 15m
- Serve with sour cream
