Ok so I made this recipe initially a long time ago and for some reason we were not impressed at the time. What were we thinking? I revisited this recipe last night because, after looking over the ingredients, I thought it sounded pretty good.
They were Uh-MAZ-ing. We loved them.
What was I thinking? I ended up making 2 PANS of these and there was ONE enchilada left. Ya, delish.
I did make a couple modifications because back when I made these I was not the nutrition informed health nut I am today. Ok I’m not totally nuts, I do make a cake every week for fun…BUT I do actually KNOW that is bad. Even when I stand in the kitchen with a fork, eating the cake right off the board.
I workout so I can eat cake.
Ok this originally used McCormicks Baja citrus marinade to flavor the chicken before grilling, but I looked up the marinade ingredients and made a healthy version of it and then made my own salsa verde – make some tortilla chips too so you can just eat the salsa….yum.
FOR THE MARINADE- juice from one orange
- 2 cloves of garlic, minced
- ¼ cup olive oil
- ⅛ teaspoon dried red chilis
- ½ teaspoon sea salt
- freshly ground black pepper
- 2 whole Chicken Breasts
FOR THE FILLING - ¼ cups Diced Onion
- ½ whole Diced Jalapeno (I actually omitted this as I was scared it would add to much heat for our kids)
- 6 ounces sour cream
- 2 dashes Salt
- ½ teaspoons Cumin
- 7 ounces salsa verde
- 15 tortillas
- 1 can diced tomatoes in juice
- 1 can tomato sauce
- 1 cup Shredded Monterey Jack Cheese or cheddar
- Combine the marinade ingredients in a dish and add the chicken. Marinade for at least 2 hours, or overnight - turning once.
- Remove the chicken from the marinade and grill or pan fry it until it reaches an internal temperature of 155˚.
- Shred or dice two chicken breasts and place in a bowl. Add diced onions, jalapeno, sour cream, salt, cumin, and the salsa. Mix it together until creamy.
- Spoon about 2 tablespoons of chicken mixture into each tortilla and roll tortilla up. Place tortilla seam side down in a 13×9 baking dish - I had to use 2 dishes.
- Mix together the tomato sauce, diced tomatoes and their juice and a little dash of cumin and a dash of salt and spread over the top and then top with cheese and bake for 10 minutes.
Crock pot: Rather than placing the rolled tortillas in a baking pan place them in your crock pot. Spread the topping over and bake on high for about 2 hours.
TO MAKE THIS A FREEZER MEAL: Assemble the enchiladas and individually freeze them on a cookie sheet, then place in a freezer bag until ready to use. When ready to use them, place the enchiladas in a baking dish and allow to thaw for 2 hours. Then top with the tomato sauce and cheese and bake as instructed.
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