Cheesy Chicken Enchiladas

Two Sundays ago, I cooked supper for my in-laws and we had a wonderful time. I enjoy spending time with them. I get much needed rest when I’m visiting. I love talking to my mother-in-law; she’s one of my closest friends. I also love my father-in-law; he makes me laugh with his witty-self. They are awesome! I thank God for them…they have been such blessings in my life. (oh, I’m tearing) There is no end to their generous hearts and I appreciate all they have done for me, even before I was married to their son. They made me feel welcomed and embraced me from day one. They are the best grandparents to my two girls that a mom could ever want for her children. Thank you, Mom and Dad, for all that you have been and continue to be in my life. I love you!

 


 

I cooked my Cheesy Chicken Enchiladas. It’s a favorite in our family and now it can be yours.

10353131_400123733459648_437072836680688167_n

Cheesy Chicken Enchiladas

Ingredients:

  • 16 corn tortillas
  • 1 1/2 cups olive oil
  • 2 boneless skinless chicken breasts
  • 1/4 yellow onion
  • 2 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2- 10 oz. cans of red enchilada sauce
  • 2 cups Mexican blend cheese
  • 1/4 cup chopped cilantro

Instructions:

In a medium pot, boil water with salt. Add the chicken, onion, garlic, ground cumin, chili powder, salt and pepper. Cook for 45 minutes or until chicken is very tender. Once chicken is cooked, shred it and put in a bowl.

20140104_141331

Pre-heat oven at  350ºF. Deep fry the corn tortillas in olive oil over medium heat. Cook the tortillas enough to be flexible but not crunchy. Place the tortillas on a plate with a napkin to absorb extra oil. Set them aside.

20140104_135913 20140104_140047 20140104_140647

 

 

 

 

 

 

 

 

 

 

Fill the tortillas with shredded chicken and roll them into a taquito. Line them side by side in a baking dish like shown below.

Sprinkle 1/2 of the cheese and drizzle 1/2 of the sauce coving the whole dish. If there’s leftover chicken, sprinkle the rest all over the enchiladas. Bake for 20 minutes at. On the last 5 minutes, add the remaining cheese and sauce. Take out of the oven and let sit for 3 minutes to set. Sprinkle cilantro and serve with Mexican rice or refried beans. Enjoy!

20140104_141723 20140104_141754 20140104_141809 20140104_141820

 

 


 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s