Jazz it Up With J9 – Post 6
This is a very popular Pinterest recipe and there are a lot of variations. The recipe comes from Slender Kitchen and I think it is really delicious. I modified it a bit and I “Jazzed it Up” with some great tasting sour cream. Enjoy!
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Servings: 8 servings
2 cups shredded chicken or turkey breast (I used a pre-cooked rotisserie chicken in order to save time.)
14 oz can red enchilada sauce (I used a 28 ounce can because I like my enchiladas to be very saucy.)
1/2 onion, minced
2 cloves garlic
1-2 tsp ancho chili powder, if you want extra heat
1/2 tsp cumin, if you want extra heat
1/2 red pepper, minced (I used an entire red pepper)
8 tortillas, corn or whole wheat (I used regular flour tortillas because its what I already had at home.)
1 cup shredded low fat Mexican cheese
Preheat the oven to 400 degrees.
Add the enchilada sauce and let simmer for 5 minutes. Taste and season with cumin and ancho chili powder for additional heat. (Here I added the whole can of enchilada sauce 28 ounces and I also added garlic salt, cayenne pepper and more cumin.)
Get out your baking dish and spray with cooking spray. Add enough sauce to just cover the bottom of the dish.
Then begin assembling your enchiladas. Either microwave the tortillas beforehand for about 30 seconds so they are pliable before rolling them, or for more authentic enchiladas carefully dip each tortilla in the sauce before adding the chicken and rolling them up.
Jazzin It Up:
I served the enchiladas with an awesome sour cream that I made. I use one cup of sour cream, one cup of mayo and 2 tablespoons of cumin. Mix it all together and you get a creamy zesty topping for any Mexican food meal.