A sour cream and salsa sauce hides inside these cheese-topped chicken enchiladas.
- A sour cream and salsa sauce hides inside these cheese-topped chicken enchiladas.
- To begin: salt and pepper chicken breasts
- Use organic, locally grown chicken when possible, and be astounded by the taste difference
- A panini grill is an indispensable kitchen tool
- Move to cutting board
- Cut grilled chicken breasts into cubes
- Prep the rest of the filling
- Frozen corn, white onion, red bell pepper
- Sweat vegetables over medium-high heat, then add cumin, salt, and pepper
- Combine with grilled chicken
- Line up six flour tortillas and top each with sour cream/salsa mixture.
- Add two or three heaping spoonfuls of the chicken/veggie mixture to each tortilla
- Wrap tightly, burrito-style, and fill 9X13 pan
- Top with remaining 1/2 cup of salsa
- Cover each enchilada thoroughly with salsa to avoid dry, cracked tortillas
- Shred a cup of medium cheddar cheese while the enchiladas bake
- Check that center enchilada is hot
- Sprinkle with cheese and bake for an additional five minutes
- Dish it up...
- ...and then watch it disappear!
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