Celebrate Cinco de Mayo with these yummy, spicy enchiladas!
1 tbsp olive oil
1 yellow onion, diced
1 garlic glove, diced
4 cups grilled, shredded chicken*
1 1/2 lb spinach, blanched, squeezed dry, finely chopped
28 oz can of red or green enchilada sauce
kosher salt and pepper to taste
1 cup shredded Monterey Jack cheese
2 cups cheddar cheese
2 tbsp fresh cilantro, chopped
24 corn tortillas, bought or homemade
In a sauté pan over medium-high heat warm oil; sauté onion and garlic until softened, about 5 minutes. Season with salt and pepper. Turn off heat and mix in shredded chicken and spinach.
Brown corn tortillas either on a hot skillet or over your stovetop burner. Doesn’t take very long, just a couple of seconds per side.
Spread 1 cup of enchilada sauce on the bottom of a 9-by-13 inch baking dish. Pour 2 cups of sauce into a shallow bowl and dip each tortilla on both sides into sauce. Place on work surface and add 2 tbsp of the chicken mixture and some of the grated cheese. Roll up and place into prepared baking dish – seam side down. Repeat with all tortillas and filling.
Drizzle remaining sauce over enchiladas and sprinkle with remaining cheese. Bake in 350 degree oven for 35-40 minutes. Let rest for in pan for 15 minutes – they stay together much better this way, and they’ll still be nice and warm. Serve with Mexican rice, diced tomatoes and sour cream.
* grilled chicken: marinade 4 skinless, boneless chicken breasts for at least 30 minutes in:
1 tbsp Tacolicious seasoning blend
2 tbsp olive oil
juice of 1 lime
Grill on both sides until done and let rest for 10 minutes before shredding.