Today I’m finally sharing my famous enchiladas recipe that everyone is asking me about! Every time I made these enchiladas my guests adored and went home rolling. They’re just so tasty that you can’t stop! I adapted this recipe from a magazine I had on hand while traveling in Nicaragua and it quickly became one of my favorite recipes. Anyone can make this so get cookin’ people! Your loved ones will love you even more ;)
- 2-3 chicken breasts without skin, cut into strips (3 breasts if you want leftovers and feel free to use ready-cooked chicken if you’re in a hurry)
- 1/2 container of light or regular cream cheese
- 1 1/2 cup of Tex mex cheese, divided (use mozzarella or other cheese if you don’t have Tex mex on hand)
- 1 small container of sour cream
- 1 jar of salsa, divided
- 1-2 peppers cut into strips (any color you like)
- 1 chopped onion
- 4 minced shallots
- 1-2 garlic cloves finely chopped
- 1 tbsp of fresh chopped coriander
- 1 tbsp of ground cumin
- 8 big regular or wheat tortillas
- Preheat the oven to 350 °F.
- In a large skillet (I use my wok) sauté the onion and garlic on medium-high heat for a minute. Add the chicken and wait until it is almost cooked.
- While waiting for the chicken to cook heat a bit of olive oil in another skillet and sauté the peppers on medium heat (or add them near the end of the recipe if you want them very crisp).
- Add the peppers to the chicken as well as 1/2 the jar of salsa, the cream cheese, the coriander and the cumin. Stir and cook for about 5 to10 minutes until the mix is warm. Add 1/2 a cup of Tex mex or grated cheese to the mix and stir.
- Add approximately 3/4 of cup of the mixture in the center of each tortilla (length-wise). Roll them and place them side by side in a dish or on a baking sheet.
- Distribute the rest of the salsa and the grated cheese on the top of each tortilla.
- Bake for 15 to 20 minutes or until the cheese has melted. Serve one or two tortillas per plate and add shallots over each to decorate.
- Serve with sour cream.
- If you like it extra spicy add 1 box of green, chopped and drained Chilies to the chicken mix.
- These enchiladas are so filling that you don’t need an appetizer or if you do serve an appetizer I suggest you don’t serve a side dish.
Preperation time: 25 minutes, Cooking time: 20 minutes, Serves 4