CHICKEN ENCHILADA RECIPE

Last night was chicken enchilada night with rice and black beans. I stopped at the local market on the way home for some fresh ingredients. Obviously, I needed chicken cutlets. I purchased large flour tortilla wrappers as well. Don’t even try and give me any shit about not making my own. I needed rice too, so one box of Goya Spanish style rice with seasoning, yum. Lastly, I added one can of Goya Black beans to the cart. I had onion, garlic, and OH wait I almost forgot, the sauce. Instead of my usual red enchilada sauce, I opted for the green chili sauce.

At home, I gathered all my cooking utensils and implements of destruction.

Here you can see, in a previous version on my enchilada in red sauce, my individual serving dishes.

COOKING UTENSILS

Individual Baking dishes/pans

INGREDIENTS:

4 boneless skinless chicken breasts

1 – 2 cans enchilada sauce

½ lb. cheddar cheese (grated)

½ lb. Monterey Jack Cheese (grated)

2 tablespoons Salsa

2 tablespoons of olive oil

Chalupa

Paprika

Onion powder

Chili powder

Garlic powder

Salt and Pepper

DIRECTIONS

Add two tablespoons of olive oil to a large pan and warm it up. Cut the chicken into large bite size pieces as the chicken will shrink as it cooks. Add seasoning to the chicken. You can also use Taco seasoning. Fry on med-low. I find if you cook the chicken on high it gets tough. Cook the chicken until is is no longer pink. In the meantime, make yourself some black beans and Spanish rice.

Once the chicken is done, break out the tortillas. Lay the tortilla flat. Place some cheese in the center like shown.

Then add chicken. You could at this point add rice and black beans, but I chose to serve those on the side. The choice is yours.

Now, let’s roll this Burrito bad boy. Fold over the right and left sides so they are just covering the chicken. Then fold up the bottom so it completely covers the chicken. Now roll the rest of the way. Place in your individual baking dish that you have added enchilada sauce too. This time, I used green chili sauce. Many times in the past I have used the red. Then cover with grated cheddar cheese. Bake in a 350 degree oven for 10 minutes or until hot and bubbly. Serve with sour cream, guacamole, Cholula sauce, and lots of cold beers!

Enjoy this. Enjoy life and be well!

The Drunken Chef (Russ)

#personalchef #thekitchen

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