True story. I was never a huge fan of Mexican food. We had taco night every once in a while when I was a kid, but it was the stuff out of the box. When I moved to California, I was,for all intents and purposes, forced to at least tolerate it. Mexican food is just everywhere you turn here. I've now lived in California for a little over ten years and it's finally grown on me. I mean, I even crave it! One of the dishes that made me fall in love with Mexican food are enchiladas. Oh my goodness! Gooey, cheesy, saucy deliciousness. The first time I had them was at a local chain Mexican restaurant. They had an unlimited enchilada deal going on so I had to get it. It was love at first bite and quickly became my go-to order at any Mexican restaurant. Fast forward a few years to one day when my mom and I were trying to figure out what to make for dinner using her crock pot. I was already craving Mexican food and said "what would be really good are some enchiladas!" As it normally goes with my mom, she loved the idea and sent me off to figure it out. That was the day I came up with this recipe. I wouldn't call it authentic but it's certainly delicious. The bonus is you can make enchiladas any day of the week. Just set your crock pot before you leave in the morning. Shred the chicken, roll and bake your enchiladas when you get home and ta da! You have a yummy dinner. The secret ingredient is Sazon. It's a packet of deliciousness that is a staple of Puerto Rican food. It's a blend of oregano, garlic, cumin, and achiote, among other things. Not only does it add great flavor but it also adds great color. Just don't get this stuff on your clothes because it will stain. You can find Sazon in most Latin America grocery stores. I've even found it in some local grocery stores as well. Crock Pot Chicken Enchiladas: Printable recipe here 4 chicken breasts 1 28oz can of red echilada sauce 1 jalapeno, chopped with the seeds and white removed (optional) 1 packet of Sazon 1 chicken bouillon cube 2 tsp salt 1 tsp black pepper 2 tsp garlic powder 10 tortillas (I prefer flour but you can use corn) 2 cups shredded mild cheddar cheese 3-4 green onion stalks, chopped Place chicken, enchilada sauce, the bouillon cube, salt, pepper and garlic in the crockpot. Cook for 6 hours on low (8 hours if chicken is frozen). Transfer the chicken breast from the crockpot into a separate bowl. Shred the chicken. Add a few spoonfuls of enchilada sauce. Not too much though-you don't want it too runny. In a baking dish, place a few spoonfuls of enchilada sauce. This is to prevent the enchiladas from sticking to the pan. Preheat oven to 350. Start rolling your enchiladas. Place approximately 2 tablespoons of shredded chicken on one end of the tortilla. Roll the tortilla. When you get about halfway, fold in both of the ends. Finish rolling and place seam-side down in the dish. Once you have finished rolling all the enchiladas, spoon the remaining sauce over the top. Top with the shredded cheese and green onions Bake the enchiladas in the oven for approximately 20 mins until the cheese is melted and the enchiladas are warmed through. I like to serve mine with sour cream and avocado. You could even go all out and serve with chips and guacamole, or Spanish rice.
What is your favorite Mexican food?
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