I have always been one for the bold flavors of Mexican food. This is a great recipe as is and I usually have chopped jalapeno’s floating around to jazz the filling up. I haven’t tried it yet, but tempeh could replace the chicken here.
Ingredients:
- 1 Chicken Breast (or leftover roast chicken) cooked and shredded; maybe about 1/2 to 3/4 cup
- 1 medium Onion, diced
- 1/2 tbsp Ground Cumin
- 1/2 tbsp Chili Powder
- Juice of 1/2 small lime or to taste
- 1/2 (or more) shredded Monterey jack cheese
- 5-6 corn tortillas
- 1 jar of Salsa (A lot of good salsa’s are available in the organic section of the supermarket)
- About 3 tbsp Olive Oil or bacon grease
- Sour Cream and chopped Green Onion or Parsley for garnish.
Directions:
Preheat oven to 350.
Filling: Saute the diced onions in olive oil or in bacon grease in a pan over medium heat. Once soft and beginning to brown, add shredded chicken and cumin. Add a few tablespoons of the salsa and the lime juice then stir to coat the chicken. Set aside.
Tortillas: In a large pan, heat up some vegetable oil, about a tablespoon and brush the pan to coat all sides over medium heat. Fry the corn tortillas about 30 seconds to a minute on each side to get rid of the raw taste. Set on a plate.
Assembly: Spread a tablespoon or two of salsa on the bottom of a glass baking dish (or anything you normally bake in glass is usually best with Mexican food as there’s commonly acids used in the salsa’s so non reactive is best). Grab a tortilla in the palm of your hand and fill with the chicken mixture and some shredded cheese. Roll up the tortilla into enchiladas and place in the pan, seam side down. Don’t make them too full so that they can’t fully close. Continue until you run our of tortillas or chicken mixture. Top each enchilada with more salsa and cheese. Crack some black pepper on top for good measure. Bake in an oven at 350 for 10-15 mins or until the cheese is melted. Enjoy with a little sour cream or plain.
