We had the pleasure of having a home-cooked meal (NOT prepared by Joe or myself)! Our wonderful visitor, Maggie, decided to make us dinner…and since Mexican food is RARE here in Ghent, she decided to prepare us a little treat….CHICKEN ENCHILADA’S!
Chicken Enchilada’s a la Maggie:
- 3 boneless, skinless chicken breasts (for 3 peeps)
- 5 tortilla wraps
- 1 bunch green onions, chopped
- shredded cheese (we used gouda and mozzarella)
For the sauce:
- 8 oz tomato sauce
- 3/4 cup water
- 1 tbsp flour
- 1 tbsp vinegar
- 1/2 tsp oregano
- 1/4 tsp cumin
- 1/4 tsp red pepper (cayenne pepper)
Preheat the oven to 450F. Next, bring a pot of salted water to a boil. Once boiling, add chicken breasts too the water and heat until cooked through (about 15 minutes). Once the chicken is finished, shred the breasts using a fork.
Meanwhile, in a pot, mix together all the ingredients for the sauce and bring to a boil.
Assemble the enchilada’s by placing the shredded chicken in the middle of the tortilla. Sprinkle with chopped onions and shredded cheese and pour a little sauce over the toppings. Then, roll the tortilla and place in a 9×13 baking dish (we lightly greased with PAM). Continue the process until all 5 tortillas are in the baking pan. Then, top the enchilada’s with the remaining sauce and cheese.
Cook the enchilada’s in the oven for 35 minutes (or until the cheese and tortillas brown – ours took about 30 minutes)!
Joe and I LOVED these! We also enjoyed a side salad with our meal (used the left-over relish from last nights dinner
as the topping of our salad). AND, of course, what Mexican meal is complete without chips and salsa!
Thanks Maggie for the great meal and new recipe! 🙂
This relish goes on ANYTHING!