August

August

May 5, 2014

CHICKEN ENCHILADAS WITH FOUR CHEESES

 CINCO DE MAYO!
It's a Mexican Fiesta today!


 
How festive it is, to host a Mexican food fiesta. All over the state of Texas, you will find everyone celebrating Cinco de Mayo! The colors are vibrant and colorful! The food will be spicy hot and the Margarita's will be citrusy cool! I have a few pieces of dinnerware which will showcase the food well and put everyone in a good mood! Better yet, I think we will take the party out by the pool and enjoy the inviting table setting. Better have a lot of chips and homemade salsa on hand.....it's fiesta time y'all!
 
  
 This recipe is made super easy by taking a jar of enchilada sauce and kicking it up a notch by using a store bought rotisserie chicken or using leftover chicken. How about adding chopped fresh tomatoes, pickled jalapenos and black olives for beautiful color. Be sure to include the flavorful sides of black beans, corn and fresh avocado slices!





CHICKEN ENCHILADAS WITH FOUR CHEESES
2 T. olive oil
1 medium yellow onion, diced
1 (16 ounce) jar of enchilada sauce
2 t. adobo sauce (I use a can of Chipotle Chiles in Adobo)
4 cups of cooked chicken, shredded
2 cups of Mexican-Style 4-cheese blend
16 corn or flour tortillas
Salt and Pepper to taste

Heat the oil in  large sauté pan over medium heat. Add the onion, season with salt and pepper and sauté until tender. Stir in the enchilada sauce and adobo sauce. Simmer over medium heat about 10 minutes, stirring often. Taste to adjust the seasonings. Reduce heat to low.

Combine the chicken and 1 cup of the cheese in a mixing bowl.

Preheat the oven to 350 degrees. F. Soften the tortillas by wrapping a stack of 5 at a time in a damp paper towel. Microwave for about 30 seconds. Repeat warming tortillas in batches. Fill each tortilla with about 3 T. chicken/cheese mixture and roll up.

Pour 1/3 cup of the enchilada sauce in a greased 13" x 9" baking dish. Arrange the enchiladas in one layer, seam side down. Cover the enchiladas with remaining sauce and sprinkle the remaining cheese over the top.

Bake for 25 minutes to 30 minutes until heated through!



A Cat Selfie!
By: Mae Mobley

5 comments:

  1. This sounds really good Estelle!
    Love the cat selfie! You are a very pretty lady!

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    1. Everyone enjoys an easy yet delicious recipe don't they Beth? This is really good! Thank you for the compliment....Mae is a beautiful girl! So appreciate your kind words. Hope all goes well with your BIL surgery! Thank you for stopping by and I wish you a beautiful week!

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  2. Happy Cinco de Mayo! These look fabulous and I can easily substitute "veggie chicken" for my table tonight. I love Mae Mobley and what an adorable Selfie! XOXO

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    1. HA..thank you Susan! She is my best girl! Yes, you could easily make these all veggie....would be delish!! Happy Cinco de Mayo to you also...love the new apron for May!! Darling!!!

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  3. Sounds delicious and I love your colorful dinnerware, especially the cups!

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