Thursday, August 14, 2014

Creamy Chicken Tinga Enchiladas

Chicken Enchiladas

I typically don't find myself baking a whole lot, but this Mexican Enchilada dish changes my whole perception on baked meals.  Yes, it is that good. It is a perfect combination of flavors ranging from spicy to creamy.  This dish also makes it easy to make a delicious Mexican feast for a crowd; all within one baking pan.  You will have your friends thinking you are a Mexican chef with this one.  Although, with just a couple of specific grocery store purchases, this is actually one of the easiest meals I have ever made. And without further ado...

Creamy Chicken Tinga Enchiladas:

1 fresh Rotisserie Chicken
1 package of Flour Tortillas
1-2 cups of Sour Cream
1 packet of Chicken Tinga Seasoning (if you can't find it - just use taco seasoning)
1 can of Red Enchilada Sauce (any kind will do)
2 cups of shredded Mexican Blend Cheese
Some chopped Cilantro and/or Green Onions for added flavor if you prefer

First preheat your oven to 375 degrees.

Then shred the already-cooked rotisserie chicken making sure to discard any small bones.  Place the shredded chicken in a mixing bowl and add chicken tinga seasoning (pictured below) as well as the 1-2 cups of sour cream.  The amount of sour cream depends on just how creamy you would like the filling of your enchiladas to be.  This is the filling for the enchiladas.  You can certainly add cilantro or green onion to the filling if you wish to add a little more flavor. :)


Next, spoon about 2 tablespoons of this chicken filling into each of the flour tortillas.  A typical size baking dish normally allows for about 8-10 medium sized enchiladas. Once they have the chicken filling, you can now roll each tortilla up until it almost looks like a tiny burrito.  Place each rolled up and chicken filled enchilada in the baking dish side-by-side so that they are touching.

Now it is time to sauce these things! Open the can of red enchilada sauce (pictured below) and pour the entire contents over all of the enchiladas.  Sometimes two cans may be necessary depending on what kind of sauce person you are.  I always buy two, ya know, just in case.


Lastly, the cheese.  Empty the content of the shredded cheese bag (normally around 2 cups) all over the top of the enchiladas.  These chicken-filled rollups should be covered in cheese people! Then place in the oven to bake for about 5-10 minutes or until all cheese is melted. Top with green onions, if you like.

Chicken Enchiladas

They are seriously so delicious! No need to head out to your local Mexican restaurant when you have this cooking in the oven at home.  I recommend home-made margaritas too.  It is a must-try. Typically I serve it with a side of rice or a fresh guacamole salad! YUM!

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