Today’s National Hollyday is Tex-Mex Tuesday!!! (My absolute favorite!) It’s time to celebrate so take out the big guns, sombreros and (best for last) CHEESE!!!! 🙂
There were a lot of things going on tonight, including Dirk, my future hubby, and the Mavs’ fabulous performance against the Spurs… WAY TO GO MAVS!!! It was quite suiting to host a culinary fiesta that encompassed the whole enchilada… literally and figuratively! 🙂
Need:
6 corn tortillas
2 chicken breasts (shredded)
.5 bag frozen sweet corn
3 green chili peppers (seeded)
.25 sweet onion
2 cans red mild enchilada sauce (Hatch brand)
.5 bag Monterrey Jack and cheddar mix cheese
3 tablespoons Mexican spices (yes, actually called this and is found in the spice section of Whole Foods)
1 tablespoon cumin
3 tablespoons garlic powder
2 tablespoons EVOO
Oven set to 350 degrees
Hollyized Steps:
Shred the cooked chicken breasts and put into a bowl. Then dice the green chili peppers and onions.
Next, put the chicken into a large pot with the EVOO on medium heat. Add in all the dry spices and mix with the chicken. Once the chicken is coated with all the spices, add in the peppers, onion and corn. Then add .75 a can of enchilada sauce. This will cook for about 4 minutes- keep stirring.
Prepare an 8 inch square dish for all the enchiladas by pouring the remaining fourth of a can of enchilada sauce in the bottom of the pan.
Zap the corn tortillas in the microwave for about 20 seconds to get them soft. Then fill a small container with half a can of enchilada sauce. Coat each tortilla in the sauce, fill with the chicken and veggies and then roll it up. Place each enchilada into the pan, seam down. (It helps to make a mini-assembly line/line everything up to minimize the mess!)
Pour the remaining sauce over the top of the enchiladas and top with cheese!
Then bake in the oven for 15 minutes at 350 degrees.
Plate and serve with a mixed green salad to add some color. Now, you are ready to get a Hollyized Tex-Mex Tuesday fiesta started! (P.S. These are SO good you’ll definitely eat the whole enchilada!)
the whole enchilada
Ingredients
- 6 corn tortillas
- 2 chicken breasts (shredded)
- .5 bag frozen sweet corn
- 3 green chili peppers (seeded)
- .25 sweet onion
- 2 cans red mild enchilada sauce (Hatch brand)
- .5 bag Monterrey Jack and cheddar mix cheese
- 3 tbsp Mexican spices (yes, actually called this and is found in the spice section of Whole Foods)
- 1 tbsp cumin
- 3 tbsp garlic powder
- 2 tbsp EVOO
Hollyized Steps:
- Oven set to 350 degrees
- Shred the cooked chicken breasts and put into a bowl. Then dice the green chili peppers and onions.
- Next, put the chicken into a large pot with the EVOO on medium heat. Add in all the dry spices and mix with the chicken. Once the chicken is coated with all the spices, add in the peppers, onion and corn. Then add .75 a can of enchilada sauce. This will cook for about 4 minutes- keep stirring.
- Prepare an 8 inch square dish for all the enchiladas by pouring the remaining fourth of a can of enchilada sauce in the bottom of the pan.
- Zap the corn tortillas in the microwave for about 20 seconds to get them soft. Then fill a small container with half a can of enchilada sauce. Coat each tortilla in the sauce, fill with the chicken and veggies and then roll it up. Place each enchilada into the pan, seam down. (It helps to make a mini-assembly line/line everything up to minimize the mess!)
- Pour the remaining sauce over the top of the enchiladas and top with cheese!
- Then bake in the oven for 15 minutes at 350 degrees.
- Plate and serve with a mixed green salad to add some color. Now, you are ready to get a Hollyized Tex-Mex Tuesday fiesta started! (P.S. These are SO good you’ll definitely eat the whole enchilada!)
I've made this twice in the last 2 weeks…it's amazing!! Kudos to you for a great recipe!
Amanda, thank you so much for the kudos! This comment made my day! So glad you liked this dish & hope you like others from Holly Would Life!
Looks delish – will have to try
I found you from link on Plucky's Second Thought
Marti