Last night I made the best chicken enchiladas I have ever made in my life. We don’t actually celebrate Cinco de Mayo at home, but I know a lot of people do (any excuse for a margarita, eh?), and the kids are doing activities at school to celebrate the holiday so I thought I would share the recipe with y’all in case you would like a yummy Tex-Mex recipe to make for your family.
You are actually going to get a two-fer with this recipe, and sorry for the lack of progress pics. I had no idea this would turn out so good. Sunday I roasted a whole chicken with a half onion, cilantro, and two chili peppers in adobe sauce stuffed in the cavity. I topped it with a packet of Sazon Goya (from the Latin section of the grocery store). I cooked that for about two hours at 350. We had it with a side of broccoli and some beans. We only ate about half of it and I saved the rest for the something else.
Monday night I deboned the chicken and mixed it with a half a can of cream of chicken soup, about 2/3rds bag of low fat shredded Mexican cheese, a sprinkle of cumin (maybe 1/2 teaspoon), and about a teaspoon of Adobe seasoning. Sorry, but I didn’t measure.
I spread a couple of tablespoons of enchilada sauce in the bottom of a 9×13 pan, just enough to thinly cover the bottom. Then I divided the filling between eight low carb/high fiber tortillas, rolled them, and placed them seam side down on top of the enchilada sauce. Next I spooned sauce on top of each enchilada. I used about a half of a small can of sauce. I topped with the enchiladas with the remainder of the bag of shredded cheese.
I cooked them in a preheated 350 degree oven for 20 minutes.
They were melty, cheesy, creamy goodness. So, so yummy. Cady scarfed hers down so fast I was in shock. She declared it the best thing I’ve ever made. She NEVER wants to eat. I know my photos aren’t that great, but I promise these were delicious.
If you try them let me know if you like them. Are y’all planning anything fun for Cinco de Mayo?
Linked up with Tex-Mex Tuesday.