Cinco de My, oh My: Enchilada Recipe
It’s rare that a recipe comes along that everyone in my family loves. Kids, parents, grandparents—this one’s a hit, all the way around! Because everyone loves it, I don’t even mind that this takes a little bit of extra work…hey—that’s what makes it authentically awesome. This Cinco de Mayo—and any other time you need a food pairing to go with your margaritas—try this one out!
Ingredients
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Preparation
- In a medium-sized bowl, blend together 1 ½ cups of the shredded cheese and the cream cheese.
- Stir in the diced chicken.
- In a small pan, heat up the vegetable oil on medium-high.
- Drop in a corn tortilla and “flash fryâ€â€”as soon as you see one side bubbling up, flip it over with a pair of tongs and let the other side bubble up, too.
- Immediately spoon out some of the chicken and cheese mixture onto the tortilla in a line and fold the sides of the tortilla over the mixture.
- Be careful—it’s going to still be hot from the pan.
- Place the folded-up tortilla in a greased baking dish with the seam facing down.
- Repeat until you run out of the chicken-and-cheese mixture—it will more than fill up a 9×13 dish! Pour the enchilada sauce on top and bake for 25 minutes on 350 degrees.
- Sprinkle the remaining ½ cup of shredded cheese on top and bake for 5 more minutes.
There is no nutrition information available on this recipe.