Shadia's Enchiladas

>> Tuesday, July 27, 2010

K my mouth is watering just looking at this pic!!! Arriba Arriba, gotta make me some mexican food tonight!!!


2 boneless skinless chicken breast
1/2 medium onion, diced
Taco seasoning
Emeril Lagasse's Essence spice mix (optional)
1/2 cup cottage cheese 
Minced garlic
1/2 diced onion
1 cup salsa
3 Tbsp tomato paste
1 cup of water
1 cup crushed tomatoes, or jarred strained tomatoes
Shredded colby jack cheese
Corn tortillas
Sour cream
Handful of cilantro, chopped (optional)

  • Preheat the oven to 350 degrees.
  • To make the filling, saute the diced onions in olive oil until cooked through.
  • Dice the chicken breast and add it to the onions, cook until there is no more pink.  
  • Add the taco seasoning and Essence, season to taste.  Turn off the heat and stir the cottage cheese.  
  • To make the sauce, saute the garlic and diced onions in olive oil.  Turn off the heat. 
  • Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed tomatoes.
  • Coat the bottom of a casserole dish with a thin layer of sauce.  
  • Place the tortillas on a counter top.  Place some filling and cheese on each tortilla, roll and place in a casserole dish.  
  • The rolled tortillas can be placed upside down and close together to prevent them from opening.  
  • When the casserole dish is filled with rolled tortillas, top it with the sauce and then the shredded cheese.  
  • Place the enchiladas in the oven and bake until the cheese is melted, about 10 to 15 minutes.  
  • Garnish with sour cream and the chopped cilantro.  



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