Happy 2019 everyone! You have more than 300 days to get creative with your tortillas and start adding some new variations to your repertoire. The first for this year we’re going to highlight is a longtime favorite: enchiladas. Here’s how you can prepare them with a cheesy chicken twist!
- Three cups of enchilada sauce
- Twelve corn tortillas (six inches)
- Hot sauce
- Half a cup of finely chopped cilantro
- Fresh lime juice
- A cup of grated, sharp cheddar cheese
- A pound of fat-trimmed skinless and boneless chicken thighs
- Two cups of grated Monterey Jack cheese
Begin by preheating your oven to 350 degrees. Spray down a 9×13 inch baking dish with cooking spray.
Use a medium saucepan to pour the enchilada sauce. Stir in some lime juice and a bit of hot sauce after tasting and determining whether it is needed. Use medium-high heat to boil the sauce then place the chicken thighs inside the pot so that they are largely submerged. Turn down the heat to medium, partially cover and cook the chicken for about fifteen minutes or so while making sure to turn the thighs so that they’re evenly cooked. Remove from the heat.
Move the chicken over to a cutting board with tongs. Once it has sufficiently cooled down, use forks or your fingers to shred the chicken, placing it into a mixing bowl as you shred. Use half of the Monterey Jack cheese plus all of the cilantro and cheddar, making sure to incorporate all of the ingredients as this will serve as the filling.
Use a nonstick skillet of twelve inches over medium heat. Grease both side of the tortillas lightly with cooking oil spray. Heat about three of the tortillas at a time in the skillet until they become pliable, it should take about fifteen seconds on each side. Once that’s done, move them over to a cutting board.
Place a 1/3 cup of the mixture in the middle of each tortilla and then tightly roll it up into a cylinder shape with the seam side facing down. Repeat the process for the rest of the tortillas. Pour the sauce over the rolled up enchiladas and scatter whatever Monterey Jack cheese you have left.
Bake the enchiladas for fifteen minutes or until the cheese is melted and you notice brown spots. Sprinkle some cilantro on top and you’re ready to serve.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillasproducts include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.