DINNER AT HOME
I would put my Chicken Enchiladas up against any Mexican restaurant in Hawaii. They were really that good. Kept them lower carb by using low carb Flour Tortillas. Topping with Sour Cream and Avocado really adds a lot of flavor and really compliments the chicken. I need to make these again and take photos of the ingredients I used to make the filling. Started by shredding a Rotisserie Chicken by hand and then adding it to a mixture of sautéed Onions, Jalapeños and Garlic. Added a small can of Green Chilies, Mexican Tomatoes and some Hatch Green Chili Salsa. Used Rosarito Enchilada Sauce which has a mild flavor. Covered in a Mexican Cheese blend and warmed in oven. Topped with Avocado, Sour Cream, Cilantro and Green Onion.
THESE WERE GREAT!
 |
| CHICKEN ENCHILADAS |
 |
| SHREDDED ROTISSERIE CHICKEN WITH GREEN CHILIS, TOMATOES, ONIONS, JALAPAENO & GARLIC |
 |
| DIP TORITALLAS IN ENCHILADA SAUCE AND FILL WITH CHICKEN MIXTURE |
 |
| COVER WITH ENCHILADA SAUCE |
 |
| LOTS OF MEXICAN CHEESE |
 |
BAKE AT 350 DEGREES FOR ABOUT 25 MINUTES
TOP WITH SOUR CREAM, GREEN ONION, CILANTRO AND AVOCADO |
No comments:
Post a Comment
Please leave your comments and feedback