Trish's Mexican Celebration Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
~*For Enchiladas Filling (The Filling is The "Red Sauce")*~:1lb. or 16oz of Boneless Skinless Chicken Breast1cup of White Onion, chopped 2 Cloves of Garlic, minced1 Whole Jalapeņo Pepper, minced1 Whole Serrano Pepper, minced2 Whole Yellow Peppers (Sweet, 3-3/4' long, 3' dia), minced1/8tsp Paprika1/4tsp Mrs Dash Southwest Chipotle1/4tsp McCormick Hot Mexican Style Chili Powder3tbsp Green Taco Sauce, Mild (La Victoria)1/2cup Water1 Whole Can of Hunts Petite Diced Tomatoes1 Whole Can of El Pato Salsa de Chile Fresco10 El Paraiso Pure White corn Tortillas1/2cup Shredded Cheddar Cheese~*For The "Green Sauce"*~: 6tbsp La Victoria Green Taco Sauce Mild 1tsp of the Minced Peppers (from Above)~*For The "White Sauce"*~:1/4-1/3 cup Shredded Mozzarella Cheese, Part Skim Milk (Use decide how much is enough for your sauce)1/4cup Milk, 1%1 Triangle Serving of Laughing Cow Light, Mozzarella Sundried Tomato and Basil (chopped)
1. The longest part of the meal is the chopping and mincing. So step one, chop the onion, mince the garlic, and all the peppers. Remove 1 teaspoon of the pepper mix and save for the "Green Sauce". Add to Crockpot or stove top pot and bring to a sweat.
2. Strip or chop the chicken breasts. Put in separate bowl once chopped. Add all the dry spices and coat each piece of chicken evenly. Add the 3tbsp of Green Taco Sauce (La Victoria) and stir to coat all the chicken. Add chicken to the diced veggies in the Crockpot or pot. Stir until the chicken is cooked and no longer pink.
3. Add the whole can of petite diced Tomatoes and the whole can of El Pato Salsa de Chile Fresco, as well as the 1/2 cup of water. Stir to loosen bits stuck to the pot. Cover and cook in Crockpot or simmer on stove top for about an hour until the chicken falls apart and starts to shred. Let mixture cool down for about 5-10 minutes. Preheat the oven to 400 degrees.
4. Heat all the corn tortillas until they feel flexable to the point that they will NOT fall apart if they're in liquid. (I like a good char on mine). Let them cool before you handle them.
5. You'll need a medium sized casserole (rectangle) dish (I use a glass one). Scoop out some of the red sauce and pour into the bottom of the dish evenly coating the bottom.
6. Start rolling the enchiladas, take one tortilla and scoop about 1/4 cup of the chicken & red sauce into the tortilla and roll up. Lay the enchilada seam-side DOWN. Repeat until the enchiladas fill the dish.
7. Take the rendered red sauce (strain the chicken and veggies if that'll help) and pour the sauce evenly over the top of the enchiladas, really coating them all well. Sprinkle evenly with the CHEDDAR cheese only. Bake for 30 mins.
8. Green Sauce: Use the 6 tbsp of the Green Taco Sauce (La Victoria Mild) and the rendered minced peppers, mix well together in a small bowl. Set aside.
9. White Sauce: In a small sauce pan, bring the milk to a rapid boil. Add the shredded Mozzarella Cheese and the Laughing Cow Cheese, STIRRING CONTINUALLY until all ingredients are well blended. Lower the heat and keep stirring. Remove from heat, let sauce cool and thicken.
10. When time is up, remove enchiladas and let cool for 5 mins. Drizzle the White Sauce (in a zig-zag pattern) all over the enchiladas. Then, drizzle the Green Sauce right down the middle of the dish, across all the enchiladas. Present for awe, then serve.
Serving Size: 2 Enchiladas per person is a serving (My husband likes 3 though)
Number of Servings: 5
Recipe submitted by SparkPeople user ICANDOTHISTRISH.
2. Strip or chop the chicken breasts. Put in separate bowl once chopped. Add all the dry spices and coat each piece of chicken evenly. Add the 3tbsp of Green Taco Sauce (La Victoria) and stir to coat all the chicken. Add chicken to the diced veggies in the Crockpot or pot. Stir until the chicken is cooked and no longer pink.
3. Add the whole can of petite diced Tomatoes and the whole can of El Pato Salsa de Chile Fresco, as well as the 1/2 cup of water. Stir to loosen bits stuck to the pot. Cover and cook in Crockpot or simmer on stove top for about an hour until the chicken falls apart and starts to shred. Let mixture cool down for about 5-10 minutes. Preheat the oven to 400 degrees.
4. Heat all the corn tortillas until they feel flexable to the point that they will NOT fall apart if they're in liquid. (I like a good char on mine). Let them cool before you handle them.
5. You'll need a medium sized casserole (rectangle) dish (I use a glass one). Scoop out some of the red sauce and pour into the bottom of the dish evenly coating the bottom.
6. Start rolling the enchiladas, take one tortilla and scoop about 1/4 cup of the chicken & red sauce into the tortilla and roll up. Lay the enchilada seam-side DOWN. Repeat until the enchiladas fill the dish.
7. Take the rendered red sauce (strain the chicken and veggies if that'll help) and pour the sauce evenly over the top of the enchiladas, really coating them all well. Sprinkle evenly with the CHEDDAR cheese only. Bake for 30 mins.
8. Green Sauce: Use the 6 tbsp of the Green Taco Sauce (La Victoria Mild) and the rendered minced peppers, mix well together in a small bowl. Set aside.
9. White Sauce: In a small sauce pan, bring the milk to a rapid boil. Add the shredded Mozzarella Cheese and the Laughing Cow Cheese, STIRRING CONTINUALLY until all ingredients are well blended. Lower the heat and keep stirring. Remove from heat, let sauce cool and thicken.
10. When time is up, remove enchiladas and let cool for 5 mins. Drizzle the White Sauce (in a zig-zag pattern) all over the enchiladas. Then, drizzle the Green Sauce right down the middle of the dish, across all the enchiladas. Present for awe, then serve.
Serving Size: 2 Enchiladas per person is a serving (My husband likes 3 though)
Number of Servings: 5
Recipe submitted by SparkPeople user ICANDOTHISTRISH.
Nutritional Info Amount Per Serving
- Calories: 409.1
- Total Fat: 9.1 g
- Cholesterol: 76.1 mg
- Sodium: 888.2 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 4.8 g
- Protein: 34.0 g
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