Spicy Chicken Enchiladas for Two

Name: Spicy Chicken Enchiladas for Two
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Mexican
Ingredients: 118 milliliters Old El Paso® enchilada sauce (from 10-oz can); 4 8-inchs Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-oz package); 2 Tbsps Old El Paso® chopped green chiles (from 4.5-oz can); 118 milliliters chopped lettuce; 118 milliliters chopped onion (1 medium); 0 teaspoons dried oregano leaves; 0 teaspoons pepper; 0 teaspoons salt; 113 grams cup shredded Cheddar cheese; 2 boneless skinless chicken breasts, cut into bite-size pieces; 118 milliliters sour cream; 118 milliliters chopped tomato (1 small)

You can never have too many main course recipes, so give Spicy Chicken Enchiladas for Two a try. This recipe makes 2 servings with 834 calories, 50g of protein, and 40g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up chicken breasts, salt, cream, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. valentin day will be even more special with this recipe.

Instructions

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

Oven

Heat 8-inch nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.

Ingredients you will need

Whole Chicken

Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.

Ingredients you will need

Whole Chicken

Oregano

Pepper

Onion

Salt

Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.

Ingredients you will need

Enchilada Sauce

Spread

Equipment you will use

Baking Pan

Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.

Ingredients you will need

Enchilada Sauce

Sour Cream

Tortilla

Whole Chicken

Cheese

Chili Pepper

Sauce

Roll

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Aluminum Foil

Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top.

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Cheese

Equipment you will use

Oven

Bake uncovered 4 to 5 minutes longer or until cheese is melted.

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Cheese

Equipment you will use

Oven

Sprinkle individual servings with lettuce and tomato.

Ingredients you will need

Lettuce

Tomato

Equipment

Ingredients

Servings:

118milliliters

Old El Paso® enchilada sauce (from 10-oz can)48-inchs

Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-oz package)2Tbsps

Old El Paso® chopped green chiles (from 4.5-oz can)118milliliters

chopped lettuce 118milliliters

chopped onion (1 medium)0teaspoons

dried oregano leaves 0teaspoons

pepper 0teaspoons

salt 113grams

cup shredded Cheddar cheese 2

boneless skinless chicken breasts, cut into bite-size pieces 118milliliters

sour cream 118milliliters

chopped tomato (1 small)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.