Saturday, October 10, 2009


It's been about 5 or 6 years since I've made enchiladas, but last night I was really craving some, so I took the plunge unsure of whether or not I was doing it correctly. They turned out to be pretty fantastic, in a really bad for you Mexican food sort of way.

Here you go:

1 lb chicken tenderloins, seasoned with s,p, chili powder and tapatio sauce, cooked and shredded

1 10 oz can red enchilada sauce

1 bag shredded Mexican cheese

1/4 cup Queso Fresco (Mexican crumbling cheese)

1/2 cup lowfat sour cream

1/2 cup salsa

8-10 fajita size flour tortillas

Preheat oven to 375 degrees. Pour enough enchilada sauce in the bottom of your casserole dish to thinly coat it. Put the rest to the side for later.

Assemble enchiladas by placing the tortillas in 2 rows. First put a schmear of sour cream down the middle of each tortilla, then chicken, then a dab of salsa and a sprinkle of mexican cheese and a dash of Tapatio sauce. Roll up tightly and place seam side down in the casserole dish. Once they are all in the dish, pour the remaining sauce over the top, coating evenly. Sprinkle with a generous amount of the cheese and all of the queso Fresco. Cover with tin foil and cook for 20 minutes. Uncover and cook for another 5-8 minutes. Remove and allow it to rest for 5 minutes. And they're done! We also had quacamole, chips and refried beans to accompany. Sadly, there are no photographs because I forgot to take pictures before they were all eaten up :( next time.

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