A Favorite Enchilada Recipe - Super Quick and Easy

Saturday Spotlight #17

Today my Saturday Spotlight is shining on Mexican food, in honor of Cinco de Mayo. 

Cinco de Mayo, literally translated, means “5th of May.” Although it is not a celebration of Mexican Independence Day,  Cinco de Mayo is a holiday celebrating a victory the Mexican army had over the French. 

Today I am sharing an enchilada recipe that is perfect for a Cinco de Mayo party, a potluck, or an easy family meal.

I lived in Spain for a number of years, so many people assume that I know a lot about Mexican cooking.  The two cuisines are really quite different, but I love both. I have discovered a number of good Mexican recipes over the years.  

Many years ago I got the idea for this dish from a recipe on the side of a bag of Kraft cheese!  I have added quite a few more ingredients, and changed the method quite a bit, however, so it now hardly resembles the original recipe. My guests have always enjoyed it - and I hope that you like it as well!

Quick and Easy Chicken Enchiladas

(Printable Recipe  - click here)

Ingredients: 1 tsp olive oil (or use cooking spray) 1/4 cup chopped green onions 2 cups cooked, cubed chicken* 4 oz can diced green chilies 1 can of refried beans (optional, but these add a nice consistency to the filling) 20 to 24 oz salsa, divided 2 cups shredded cheese -Mexican Four-Cheeses blend or cheddar approx. 8 (8 inch) tortillas Accompaniments: guacamole, sour cream, salsa, and chopped green onions. Method: 1. Spray a non-stick pan with cooking spray or lightly oil a regular pan. 2. Cook green onion in prepared pan over medium heat, for one minute. 3. Add diced green chilis, cooked chicken*, refried beans, 1/2 cup salsa, and 1 cup cheese.     Stir and cook just until warmed through and well blended. 4. Lightly spray a 9"x13" pan with cooking spray and then spread 1 cup of the salsa over the bottom. 5. Spoon 1/3 to 1/2 cup of chicken mixture down the center of a tortilla.  6. Carefully roll up the tortilla around the chicken mixture and then lay seam down, on top of the salsa in the dish.  7. Continue to fill and roll tortillas, placing them side-by-side until the pan is full. 8. Top tortillas with about 1/2 cup of salsa (or more if needed) and 1 cup shredded cheese. 9. Bake enchiladas at 350 degrees F. for 25 minutes, uncovered. 10. Serve with tortilla chips and offer guacamole, sour cream, salsa, and chopped green onions as toppings. *Note: If you prefer not to pre-cook the chicken, dice about 3/4 pound of raw chicken breasts and cook in a skillet until thoroughly cooked through. Then proceed as above.  5-2-15. Update: For a vegetarian option, a reader suggested substituting black beans for chicken.  This sounds like a great idea to try! Do you have a favorite Mexican food recipe you like to prepare? Do you have plans to celebrate Cinco de Mayo?

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