Reid takes pride in his "New Mexico Style" enchiladas, which don't misunderstand me, they are great! However, Reid needed to taste my Texas Style enchiladas to really appreciate what they are truly about. So, here they are... TDF (to die for).
"Texas Style" Chicken Enchiladas
- 2 chicken breasts, cut into bite size pieces
- 1/2 sweet yellow onion, rough chopped
- 1 clove of minced garlic
- 1 can of fat free refried beans (Old El Paso, please; FFRB)
- 1 can of Original Rotel
- 1 can of Old El Paso Mild Green Chile Enchilada Sauce
- 1 1/2 cups of Mexican blend shredded cheese (2% milk is great!)
- 1 large hot roasted Hatch green chile (if you don't have this, amp up the heat with Hot blend Rotel)
- tortillas (I used flour tonight but next time I'm trying the corn/wheat blend)
- cumin
- dried cilantro
- paprika
- S&P
Now time to get to work...
- Preheat the oven to 350 degrees.
- Saute onion and garlic in a large skillet with salt until just softened.
- Add the chicken, and about a TBSP each of cumin, dried cilantro, and paprika.
- Add S&P and cook chicken through.
- Drain Rotel, then add to the skillet.
- Kill the heat. Stir in chopped Hatch green chile.
- Spray a 9x13 baking dish with non-stick cooking spray.
- Take one tortilla at a time, and spread a thin layer of FFRB across one side of tortilla.
- Spoon in filling.
- Roll and add to the pan.
- Repeat this process until you are out of filling or out of space, whichever happens first. (P.S. The enchiladas can be packed tightly into the baking dish. You'll probably run out of filling first.)
- Pour entire can of Green Chile Enchilada Sauce over the rolled enchiladas.
- Sprinkle the cheese on top.
- Bake in preheated oven for 15 - 20 minutes.
- SERVE AND ENJOY!
You can add diced tomatoes or shredded lettuce on top. Maybe even a dollop of Daisy. Dressed or undressed, these enchiladas are amazing.
For ultimate dining satisfaction, serve with a Michelada.
Enjoy!! I sure did.
