Chicken Enchiladas

 

Hi lover! Yesterday my boyfriend, Bobby had this great idea that we should try cooking a new recipe for dinner. After browsing through some, we decided on chicken enchiladas (we both love Mexican food). Bobby’s dad was born in Mexico and he is one of the greatest cooks I know (I’m so lucky!). He also happens to cook the best Mexican food, so we turned to him for the recipe. This was a hit at my house and I can’t wait to eat it again! I am sorry the pictures are a bit dark, but I am working on improving my food photography. 😉

Chicken Enchiladas {adapted from Ramon, Bobby’s dad}

Ingredients: (serves 4)

-chicken tenders (boneless and skinless)

-flour tortillas

-1 can of refried beans

– 1 or 2 tablespoons of sour cream (optional)

– 1/2 cup mozzarella cheese

-lightly sprinkle parmesan cheese

-Salsa Verde (green taco sauce, mild)

1. Season the chicken with your favorite seasonings (Bobby used garlic powder and taco seasoning). Then cook your chicken through until there is no pink remaining in the center. Afterwards shred all the chicken, as shown in the second picture.

2. Fill the tortillas with shredded chicken and roll them up. On a baking sheet place each enchilada with the seam down. Add the mozzarella cheese so it melts on top. Bake in oven for 15-20 minutes until they are crispy and golden.

3. Now you can add any toppings you would like on the enchiladas. We added a coat of sour cream, Salsa Verde and a sprinkle of parmesan cheese. On the side we had the refried beans.

That’s how easy it is to make this dish! Let me know if you try it and how much you love it. 🙂 Thank you for stopping by!!