If it’s Thursday, it’s Mexican

Spicy Chicken Enchiladas

Every week for the last several years Randy, I and our wonderful friends and next door neighbors, Bob and Sandy, have traveled to the El Rodeo restaurant in Belleview, Fl.  You can find us every Thursday night, barring illness or travel, in our favorite booth raising our glasses filled with ice cold beer to friendship.  We love El Rodeo because the atmosphere is friendly and the food is great.

Sandy had back surgery recently and would not be able to travel for a while.  Traditionally I make a big pot of my wonderful chicken soup for friends that are experiencing health issues.  After all chicken soup really does contains magical curative powers.   But chicken soup did not seem called for in this instance so I thought and thought about what to make that would bring a smile to Sandy’s face.

What else I thought but Mexican food.  I remembered a recipe that would be just perfect.  I came across this recipe back in the late 1990’s standing in the checkout line at the Giant food store in Springfield, Virginia.  You know those little books published by Betty Crocker, Pillsbury, Taste of Home, etc.  At one point I had a whole library of these little books but one day in a moment of madness I went through all the books and ripped out only the recipes I knew I would prepare.  Consequently, I do not have the name of the publisher of this particular recipe.  The closest I could find on line was one by Betty Crocker.  While similar there are a few differences so I have linked to that recipe and copied my recipe here on the blog.

I was attracted to this particular  book because at the time I was trying to find recipes that would be perfect for two people.   After a lifetime of cooking for a family of five, I realized that I had blinked; time had passed and suddenly I had an empty nest and only two to cook for.

From the moment I read this recipe I knew I would love it.  This recipe is easy to put together with a prep time of only 15 minutes, all ingredients are easily purchased at your local grocery store,  just perfect for two people and it sounded yummy!

Spicy Chicken Enchiladas: (Cooking for Two)

2 boneless skinless chicken breast halves, cut into small pieces

½ cup chopped onion

¼ teaspoon salt

¼ teaspoon dried oregano leaves

1/8 teaspoon pepper

2 oz. ( ½ cup) shredded Monterey Jack cheese

½ cup sour cream

2 tablespoons Old El Paso® Chopped Green Chilies

½ cup Old El Paso® Enchilada Sauce

4 (8-inch) flour tortillas

2 oz. ( ½ cup) shredded Cheddar cheese

½ cup chopped lettuce

½ cup chopped tomato

1-Heat oven to 350°F.  Grease 8-inch square (1 ½ quart) baking dish.  Spray medium nonstick skillet with nonstick cooking spray.  Add chicken; cook and stir over medium-high heat for 2 to 3 minutes or until lightly browned.

2-Add onion, salt, oregano and pepper; cook and stir 3 to 5 minutes or until chicken is no longer pink.  Cool 5 minutes.  Stir in Monterey Jack cheese, sour cream and chiles.

3-Spread ¼ cup of the enchilada sauce in bottom of greased baking dish.  Spoon chicken mixture evenly down center of each tortilla; roll up.  Place filled tortillas, seam side down, over sauce in dish.  Spoon remaining ¼ cup sauce over tortillas.  Cover with foil.

4-Bake at 350°F. for 30 to 40 minutes or until thoroughly heated.  Uncover; sprinkle with Cheddar cheese.  Bake an additional 4 to 5 minutes or until cheese is melted.  To serve, sprinkle with lettuce and tomato.

The recipe included a health hint: Light or nonfat sour cream and reduced fat cheeses are good substitutes to reduce the fat by about 21 grams per serving in this recipe.

The recipe makes 4 wonderful enchiladas.  Randy and I usually eat only one and save the second for the next day.  They reheat well just top with fresh lettuce and tomato.

Nutrition information per serving with the serving size (2) enchiladas:

Calories           770

Total Fat          40g

Cholesterol      155mg

Total Carbs      53g

Fiber                4g

Protein             50g

I love these enchiladas.  They can be as spicy as you wish depending on how much green chiles you put into the recipe.  The mixture of the two cheeses, one creamy and one with just a little tang is just wonderful.  As Randy was eating he said between bites, “These are really delicious”.

Well the enchiladas did indeed bring a smile to Sandy’s face.  The evening I sent over the enchiladas the phone rang and it was Sandy saying, “You are such a good cook.  The enchiladas were wonderful”.  At the same time Bob was yelling in the background, “She should take these to our favorite restaurant and just order the beer”.  Very funny!  Try them you will like them.

Of course, I made a yummy dessert too but that is for another day, another blog.

Enjoy,

Mary

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This entry was posted in Betty Crocker, Cheddar cheese, chicken, enchilada sauce, enchiladas, Food, green chiles, Mexican food, Monterey jack cheese, Recipe and tagged , , , , , , , , , . Bookmark the permalink.

3 Responses to If it’s Thursday, it’s Mexican

  1. Liz says:

    Sounds good, Mary!! Will try it…I have everything except the enchilada sauce. We also love El Rodeo. My brother-in-law, who is from New Mexico gave it a big thumbs up. He KNOWS Mexican food and thought it was exceptional. Thanks for the recipe!

  2. Pingback: Basketball, Brackets and Beef Burgundy | The Delicious Divas

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