Enchiladas: Two Ways

It’s Cinco de Mayo and Food Friday is celebrating with enchiladas two ways. First up is chicken with salsa verde. I made my own salsa but if you’re looking to save time, just buy a jar. Next up are portobello and poblano in a spicy red sauce for the vegetarians. 

Chicken: 

INGREDIENTS: 

1.5 lbs boneless, skinless chicken thighs

1/2 onion, sliced 

1/2 head of garlic 

3 cups chicken broth 

4 cups salsa verde 

2 cups Monterey Jack cheese 

1/4 cup heavy cream 

1/4 red onion, thin sliced 

8 tortillas
HOW TO DO IT: 

Preheat oven to 375 degrees. 

In a large skillet, bring chicken, onion, garlic, and broth to a boil. Cover and simmer for 20 mins. 
Let chicken cool slightly and shred. 
Combine chicken, 1 cup salsa verde, 1/4 cup cream, and 1 cup cheese. 

Cover bottom of pan with 1/2 cup salsa. 

Heat tortillas in a damp towel in the microwave – about 20 seconds. 

Coat both sides of tortilla in salsa. Fill with chicken mixture. Roll up and place seam side down. 

Cover with cheese.

Cover and cook for 12 mins. Uncover and cook for another 10 mins. 
Portobello & Poblano: 

INGREDIENTS: 

2 tbsp vegetable oil

1 poblano pepper, sliced 

2 large portobellos, sliced 

1/2 red onion, thin sliced 

3 cloves garlic

2 tbsp lime juice 

1 tsp salt

2 chipotle peppers in adobo

1.5 cups heavy cream 

1/2 cup cilantro, chopped 

2 cups Monterey Jack cheese 

8 tortillas 
HOW TO DO IT: 

In a medium skillet, heat oil over medium high heat. 

Add mushrooms, pepper, red onion, and garlic. Add salt. Cook for 8 mins. 

In food processor, combine chipotle peppers and 1/4 cup cream. Add remaining cream and lime juice. 

Cover bottom of pan with 1/2 cup sauce. 

Heat tortillas in a damp towel in the microwave. 

Coat both sides of tortilla in salsa. Fill with mushroom/pepper mixture, cilantro, cheese. Roll up and place seam side down. 
Cover with cheese. 
Cover and cook for 12 mins. Uncover and cook for another 10 mins. 
Garnish with cilantro, avocado, and/or sour cream. 
ENJOY! 

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