Monday, July 22, 2013
Pinned It, Made It! Monday
I love enchiladas but my family is only uh about them. I love to use the corn tortillas and I'm sure if I fried the shells a little before using they wouldn't be as soggy, but I don't. My family would eat them more if I used flour tortillas but I try to avoid gluten most of the time. When I stumbled upon this recipe it sounded good but I'm not big on pasta and Mexican flavors together and I was out of my brown rice pasta from Trader Joe's. I had rice so that's what we used.
I pulled cooked chicken breasts out of the freezer.
I cooked the onions in olive oil and added garlic at the end.
Add the cooked chicken to the onions and garlic, I added green chilies, cumin, chili powder, salt and the enchilada sauces. I simmered for 10-12 minutes, (I removed a serving for my daughter who doesn't eat dairy) then I added the cheese until melted and stirred in the sour cream heating till melted. Do not boil. We served over rice, with our favorite toppings and had guacamole on the side.
2 chicken breast cooked and shredded
1 onion chopped
2 garlic cloves
2 Tablespoons olive oil
1 can 4oz green chilies
1/2 teaspoon salt
2 tsp chili powder
2 tsp cumin-- I love cumin
2 cans enchilada sauce I used one red and one green ( I have a wonderful enchilada recipe I would use if I didn't have any canned)
I'm chintzy with my cheese so I use 1 cup of cheese and 1 cup sour cream.
I didn't have my camera when I made this for dinner, so just imagine it served over rice!
The original recipe is here.
Photo courtesy of Kitchen Life of a Navy Wife
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