Monday, February 24, 2014

Quick & Easy Chicken Enchiladas

The month is coming to an end. The fridge and pantry are now running low. Will be doing groceries soon, but tonight I have to create a meal with what I can find in my kitchen.

A can of salsa verde, some corn tortillas and a couple of chicken breast are  the components for a quick dish like Chicken Enchiladas. 

I find it a necessity when i go grocery shopping to grab a couple cans and other dried shelf goods for moments like now. It always saves the day.  

Lets get cooking. 


3 boneless/skinless chicken breast
1 tsp cayenne pepper
salt & black pepper to taste
2 Sazon con achiote envelopes
1 tsp chili powder
1 tsp cumin
1 tbsp dried oregano
1 tbsp dried chives
1/2 tsp smoked paprika
3 small onions diced
6 culantro leaves chopped
1 tbsp extra virgin olive oil
2 cups of water
Large pot

Corn Tortillas
Reduced breakstone sour cream
Shredded Monterey Jack cheese
Salsa verde 


In a large pot over medium high heat add oil, onions and the chicken.  Braise for about three minutes  now add all the spices ( cumin, paprika, oregano, salt, black pepper & cayenne ) including the Sazon envelopes. 

Stir to blend well then add your water. 

Cook for about 7 minutes. Adding water if needed. 

Take the chicken breast and beginning to pull apart with two forks. Return to the pot. Add chives, onions & culantro. Turn off heat. 

Warm tortillas in a skillet or in the oven first. Now assemble the enchiladas layering the tortilla with the shredded chicken and cheese. 

Fold top/open side down add more cheese on top. And heat so cheese melts. 

Garnish with salsa verde and dollop sour cream. 

Serve hot. 

Bon Apetit! 


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