What a treat, a dish that looks great and totally delicious. The colors in the foods are so bright and festive, you can’t help but want to eat it! This is one of my family’s favorite meals Festive Chicken Enchiladas. Tex- Mex food has always been a favorite in my household.
When my sons were kids all I had to say was we were having tacos for dinner and I knew they would belong to the clean plate club. Dinner would be simple, all I had to do was to warm those hard shell tacos and add the seasoning packet to the ground beef and dinner could be on the table in less than an hour. Add toppings, salad, and fries, dinner would be ready. That was a definite keeper in the dinner rotation.
Some years later I up my game with Tex-Mex foods, a friend introduced me to an enchilada recipe, and thus, Festive Chicken Enchiladas was born. Wonderful full favors in a wrap. Obviously, I graduated from packet seasoning to creating my own spice blends to make this dish. Undoubtedly, it became another family favorite.
Festive Chicken Enchiladas is filled with a creamy homemade sauce loaded with cumin, coriander, green chopped chiles, Adobo, and cilantro, along with rotisserie chicken, and cheese-filled these enchiladas.
Assemble Festive Chicken Enchiladas
- First, in a saucepan or skillet make the filling. Over medium heat place, 3 tablespoons of butter in the pan allow it to melt. Sauté some chopped jalapeño, green peppers, and garlic until tender. Sprinkle in the cumin, coriander, salt, pepper, chiles, Adobo, and chopped cilantro. Add 2 more tablespoons of butter, and allow it to melt. Lightly brown 3 tablespoons of flour which are added to the other ingredients in the pan. Add 1 cup of chicken broth, and stir until smooth and thick. Stir in 1/2 cup milk and 1/2 cup Mexican shredded cheese. Allow the sauce to cool before handling.
- Assemble the ingredients: 10 flour tortillas (or corn), 1 jar salsa, 11/2 cups Mexican shredded cheese, 3 cups filling, and 3 cups shredded chicken.
- Assemble the enchiladas; Take a 1/4 cup filling, salsa, shredded chicken, cheese, and place it in the center of the tortilla.
- In a large baking dish spread some of the fillings into the bottom of the dish. This will prevent the enchiladas from sticking. Roll the filled tortilla, and place it face down into the baking dish. Repeat the process.
Festive Chicken Enchiladas
Well, once the enchiladas have been prepped, sprinkle the top with additional filling, salsa, and cheese. Bake at 350º for approximately 25 minutes. Once the Festive Chicken Enchiladas are done, allow them to rest for 5 minutes. Offer a variety of garnishes to top the enchiladas. The topping could consist of chopped tomatoes, cilantro, green onions, avocado, black olives, sliced radishes, shredded cheese (cheese of your choice), sour cream, and salsa to make each enchilada unique. You may want to try the Mexican Layered Chicken Casserole another delicious dish that is a true crowd-pleaser.
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- 3 cup cooked shredded Rotisserie chicken
- 1 jar salsa
- 1 small can (4.5 oz) green chopped green chili (mild)
- 8 to 10 flour or (cornmeal) tortillas
- 1 medium onion, diced
- 1 medium green pepper, chopped
- 5 tablespoons butter, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons flour
- 1 jalapeno, seeded and finely minced
- ½ teaspoon Adobo
- 1 teaspoon cilantro, minced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 8 ounces of chicken broth (more if needed)
- 4 ounces milk
- 2 cup Mexican cheese, divided
- Preheat the oven to 350º.
- First, in a saucepan or skillet make the filling. Next, over medium heat place, 3 tablespoons of butter in the pan allow it to melt. Sauté some chopped onions, jalapeño, green peppers, and garlic until tender. Sprinkle in the cumin, coriander, salt, pepper, chiles, Adobo, and chopped cilantro. Add 2 more tablespoons of butter, and allow it to melt. Lightly brown 3 tablespoons of flour which are added to the other ingredients in the pan. Add 1 cup of chicken broth, and stir until smooth and thick. Stir in ½ cup milk and ½ cup Mexican shredded cheese. Allow the sauce to cool before handling.
- Assemble the ingredients: 10 flour tortillas (or corn), 1 jar salsa, 1-1/2 cups Mexican shredded cheese, 3 cups filling, and 3 cups shredded chicken.
- Enchilada assembly; Take a ¼ cup filling, salsa, shredded chicken, 1 cup Mexican cheese divided amongst the tortillas, and place it in the center of the tortilla.
- In a large baking dish spread some of the fillings into the bottom of the dish. This will prevent the enchiladas from sticking. Roll the filled tortilla, and place the seam side down in the baking dish. Repeat the process.
- Sprinkle the top with additional filling, salsa (chopped tomatoes), and ½ cup Mexican cheese.
- Finally, bake the casserole for 25 minutes. Cool for 5 minutes before serving. Enjoy!
Substitute cream of chicken soup for filling plus 1 cup milk
