{Video} Grilled Chicken Enchiladas

chicken enchiladas

Yum

i love Mexican food. It’s my #1 favorite cuisine (you’ve probably heard me say that before). The ingredients are fresh, bold, bright and spicy, followed by washing it all down with a Margie (another one of my faves), too good. I think I could live in a world surrounded by chiles, cilantro and limes. Without them, Mexican fare wouldn’t be the same. It’s mandatory. On today’s episode of Cook This! I’m celebrating Cinco de Mayo with this comfort food classic, perfect for a party or serve it up for family dinner. Keep this recipe in mind when ever you have left over steak or roasted chicken too; it’s a great substitute.

celebrate with Fresh Margies, Coconut Pomegranate Margies or Frozen Mango Margies. Happy Cinco de Mayo!

Original post here: Chicken Enchiladas

Cooking Video below or if having trouble viewing on your mobile device, click here (Video Link).

for more ‘Cook This! with Shereen’, check out: herehere and here.

hungry for more? Don’t miss a post. Follow Tweet and Eats on FacebookTwitter and Pinterest.

logo-cookthis

hugskisses-150x99

Grilled Chicken Enchiladas

Prep Time: 15 minutes

Cook Time: 33 minutes

Yield: serves 6

Grilled Chicken Enchiladas

© 2013 Tweet and Eats. All Rights Reserved.

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken breasts (about 4 breasts)
  • kosher salt / freshly ground black pepper
  • 1/2 cup canola oil + 2 tablespoons - divided
  • 1/2 cup all purpose flour
  • 4 garlic cloves - minced
  • 2 tablespoons chili pepper paste (Amore brand)
  • 1 1/2 teaspoons ground cumin
  • 3 cups chicken stock
  • for the salsa:
  • 3 ripe tomatoes on the vine - diced (2 1/2 cups)
  • 1 small jalapeño - stemmed, seeded, minced
  • 1/3 cup freshly chopped cilantro
  • zest and juice of 1 lime (3 tablespoons)
  • for the enchiladas
  • 6 (8-inch) flour tortillas - warmed
  • 1 1/2 cups shredded Monterey Jack cheese
  • 4 green onions - dark green parts sliced

Instructions:

Heat oven to 425 degrees F.

Heat grill or grill pan over medium-high heat. Season chicken with 1 3/4 teaspoons salt and 12 turns on the pepper mill on both sides. Drizzle 2 tablespoons oil over chicken on both sides. Grill chicken until golden brown, 4 - 5 minutes. Flip. Grill another 4 - 5 minutes until golden and just cooked through. Remove to rest, 8 minutes. Slice into 1/2-inch slices.

Heat remaining oil in a 12-inch sauté pan over medium-low heat. Slowly whisk in flour, a little at a time until blended. Whisk in garlic and sauté until fragrant, 1 minute. Whisk in chili paste, cumin and sauté, 30 seconds. Slowly whisk in chicken stock until fully blended. Season with 1 teaspoon salt and 8 turns on the pepper mill. Bring to a boil over medium - high heat. Reduce to medium-low. Whisk and cook until all the flavors are combined, about 10 minutes. Whisk periodically.

for the salsa

toss tomatoes, jalapeño, cilantro, zest and lime juice, season with 1 teaspoon salt and 8 turns on the pepper mill until combined.

for the enchiladas

Spray a 9 by 12 baking dish with non-stick cooking spray. Spread a little chili sauce over the bottom of the pan, to thinly coat. Divide chicken among 6 tortillas, lengthwise. Divide salsa over each chicken filled tortilla (you may have a little salsa left over). Roll up each tortilla and place seam side down into the prepared baking dish, next to each other. Pour remaining chili sauce over the top. Sprinkle cheese with cheese.

Bake until cheese melts and chili sauce is hot and bubbly, 12 - 14 minutes. Remove. Garnish with green onions. Serve any remaining salsa on the side.

http://tweetandeats.com/video-grilled-chicken-enchiladas/


Facebook Twitter pinterest

Bacon and Asparagus Gruyere Frittata

DSC_0144

Yum my mother-in-law used to make me frittatas all the time, they were so good and I’m not a big egg fan. Baked with onions, peppers and cheese, fugget about it! It’s no longer eggs, it’s an Italian omelette, pan-fried then baked just right. For Mother’s Day, treat your momma to brunch or lunch. She’ll

Rigatoni with Lamb Ragù

Rigatoni with Lamb Ragu

Yum being Italian, I’ve always put a lot of pressure on myself to make a darn good sauce (sometimes referred to as gravy). This lamb ragù is succulent, tender and bold in flavor. Whether your Italian or not, I think you’ll feel proud to serve this meal to your family. It’s the ultimate Italian comfort

{Video} Baklava with Orange Syrup

Baklava

Yum The other day in the newspaper, I told my story of who first taught me how to make baklava and she wasn’t Greek. Who do you think it was? i first developed this Baklava with Orange Syrup recipe 3 years ago, original post here. Cooking Video below or if having trouble viewing on your mobile

Sautéed Ginger Baby Bok Choy

baby bok choy

Yum remember when you were a kid, your mom would tell you, “Eat your vegetables, they’ll make you beautiful.” Well, we thought she was just saying that to get us to eat them but there’s some truth to it. Eating vegetables can make your hair shiny, your skin glow, and I can only imagine what

Provolone Stuffed Long Hots

provolone stuffed long hots

Yum these make a great addition served with pasta for Sunday dinner. Or serve them as an appetizer. If your like me and love spicy foods, you’ll love these. The provolone balances the heat, just right. Cooking Video below or if having trouble viewing on your mobile device, click here (Video Link). for more ‘Cook

{Video} Spicy Guacamole

spicy guacamole

Yum over the weekend I did a live cooking demo for Boscov’s VIP days. The turn out was huge. Shoppers got great deals and also nibbled on some snacks too, spicy guacamole being one of the them. In addition, I demoed my fresh & easy Homemade Caesar Salad, Garden Gazpacho and Green Smoothie recipes. Thanks to

Linguine Arrabbiata

pasta

Yum do you call it sauce or gravy? How do you cook your pasta, tender or al dente? In yesterday’s food column, I give you my take. Video below or if having trouble viewing on your mobile device, click here (Video Link). for more ‘Cook This! with Shereen’, check out: here, here and here. hungry for more? Don’t miss

Green Peach Breakfast Smoothie

shamrock smoothie

Yum wake up to a festive St. Patrick’s Day, Green Breakfast Smoothie for a little luck of the Irish and healthy start to your day. I used 5-minute old fashioned oaks for added nutrition, which gives thickness and makes a well-rounded first meal to begin your day. For an incredibly smooth, smoothie, use a Nutri

Scallop Miso Ramen

Miso Ramen

Yum the broth is the main ingredient in Ramen, which is commonly made with roasted pork bones. I’ve prepared mine with a home-cook friendly short cut, doctoring up store-bought chicken broth and seafood stock to speed up the process without jeopardizing the integrity of the dish. The toppings also vary across different parts of Japan.


arrow arrow arrow
arrow arrow arrow