Spicy Enchiladas

Spicy Enchiladas 

My mom makes delicious enchiladas, so I wanted to try and make a version of my own enchiladas combining all the Mexican food that I love! I the recipe took me a while though…I ended up staying up until 11 to finally try them, but I started around 9:40 at night. Additionally I had forgotten to preheat the oven beforehand which was a mistake because it delayed me from eating them earlier in the night!

What you need: 

• Skillet
• Food processor
• Ceramic dish for the oven
• Cutting board and knives
• Spatula

Ingredients: (4 servings)

• Olive oil or butter
• 1 white onion thinly sliced
• 2 cups chopped chicken
• Fajita seasoning packet (optional)
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 Jalapeno pepper chopped and seeded
• 2/3 packet of a 6oz Cream Cheese (I used the Philadelphia 1/3 less-fat)
• Salt & Pepper
• 1 4.5oz can green chiles
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin (or less if you don’t want as spicy)
• 2 teaspoon cayenne pepper (or less if you don’t want as spicy)
• 1/2 teaspoon sugar
• 1/2 cup chicken broth
• 1/4 cup salsa(optional)
• 4 whole wheat tortillas (or whatever kind you prefer)
• 1/2 cup shredded Mexican style cheese

Directions:

1. preheat oven to 375 degrees F.
2. Chop the chicken into bite size pieces, and cook. I added a sprinkle of fajita dry seasoning packet to the chicken to give it a little flavor but you definitely do not have to add it! Set the chicken aside in the chicken juice to keep juiciness.
3. In a skillet add the olive oil/butter and add thinly sliced onions. Cook for 20 minutes on medium heat or until the onions are caramelized. Once caramelized, add the cooked chicken, diced red pepper, diced green pepper, chopped and seeded jalapeño, 2/3 packet of cream cheese, and a little salt and pepper; then set aside.
4. Using the Food processor, add the green chiles, minced garlic, oregano, cumin, cayenne pepper, and sugar. Put lid on the food processor and grind all the ingredients into a fine sauce.
5. In another sauce pan, bring the chile sauce and chicken broth to a boil over high heat. cook until the mixture becomes a gravy texture. Remove from heat, and stir in the salsa.
6. Spray Pam on the ceramic dish and then spread a little of the chile sauce mixture on the bottom of the dish.
7. spoon the chicken and pepper mixture into the tortillas, roll them up, and place them in the ceramic dish. Top with the remaining chile mixture and cover with the shredded Mexican cheese.
8. Lastly, Bake and 375 degrees F for 20 minutes. Then remove and enjoy!

Thank you!

– Kathryn