I got an amazing chicken enchiladas recipe from my friend Dalia. I’ve been craving it for weeks and finally made it for dinner this week.
Here’s what you need: Cook shredded chicken; corn tortilla; can of Las Palmas enchilada chili sauce
Optional toppings: chopped lettuce; chopped red onion; chopped parlsey; shredded cheese; sour cream; whatever else you might like
Directions: Heat up a pan of oil and another pan of the enchilada sauce under low heat. Fry a tortilla on each side in the pan of oil. Submerge the fried tortilla in the pan of heated enchilada sauce and leave for a few seconds while you fry up another tortilla. Then remove the tortilla from the sauce and place it on a plate for assembly. Place the next fried tortilla into the sauce. To assemble the enchilada, place a row of shredded chicken onto the tortilla, top the chicken with a spoonful of the heated sauce, roll the tortilla. That’s all there is to it. Repeat this process again, taking out the tortilla in the sauce for assembly and don’t forget to fry another tortilla to put in the sauce. Top your finished enchiladas with your choice of toppings. Enjoy!
Quick tip: Use El Pollo Loco chicken to save time.
I used the green chili enchilada sauce and topped the enchiladas with shredded mozzarella cheese (for KT), and chopped lettuce, onion, and parsley.
For my quick take on spanish rice, I used left over cooked jasmine rice, added a can of diced tomato with roasted garlic, and heated over low heat. Then I threw in some chopped onion and parsley we were using for the enchilada. Can’t be easier and it took less than five minutes.