I make lots of Mexican food for us, but have never tried enchiladas (mostly because Mike's sister-n-law makes some fantastic ones I could never compete with!). So last week I decided to give it a shot. It was all pretty straight forward, but since I didn't have enough enchilada sauce I had to improvise, which I think I'll do every time from here on out...
What you need:
6 Tortillas2-3 small chicken breasts, defrosted and diced
taco seasoning or cumin
3 cloves garlic, minced
1/2 cup frozen corn
1/2 cup onion, diced
small bunch of kale, chopped
1 jar roasted red peppers, drained
1/2 cup enchilada sauce
1/4 cup hot sauce (our favorite is Taco Bell sauce :)
lots of shredded cheese
What you do:
1. For the meat lovers: Mix the chicken, some corn, garlic, onions and seasonings together. Saute in a little oil until chicken is cooked thoroughly.2. For the veg heads: In a separate pan, saute the kale, (remaining) corn, onions, garlic and seasonings until soft and tender.
3. Use a food processor to combine the red peppers, enchilada sauce and hot sauce until smooth and very tasty.
4. Divide the meat mixture evenly into four tortillas and add some cheese, wrap and lay in a baking dish (with a little sauce on the bottom). Repeat until the meat is gone. Pour about 2/3 of the sauce over the tortillas and top with some more cheese.
5. Repeat step 4, but with the veggies this time.
6. Bake at 425 degrees for 25 minutes or until the cheese is melted. Serve with sour cream.