Wow – Chicken Taco Enchiladas

As Hubby and I walked the aisles of the grocery store, he with the shopping list in hand, me looking over our choices he noticed that we had Enchiladas on the menu.

Most weeks we have Mexican food at least once – for Tijuana Tuesday. Hubby glanced at the shopping list and realized neither commercial enchilada sauce nor the usual makings for enchilada sauce were on the list. How could I make enchiladas without enchilada sauce? Simple, I explained – these are Taco Enchiladas. He made a face. Trust me, I assured him.

I love trying new recipes, don’t you? Most of the time, with a little research and a little experience in the kitchen, new challenges wind up being new favorites. This dish wasn’t an exception to that rule – taco sauce on enchiladas is delicious. Just remember to get a big jar with lots of flavor. Enjoy!

Chicken Taco Enchiladas
1/2 Yellow Onion
1/2 cup Nacho Jalapeno Peppers
1 Garlic Clove
1 Celery Rib
2 boneless Chicken Breasts
Ancho Seasoning to taste
Chipotle Seasoning to taste
Olive Oil as needed
1/2 cup Chicken Stock
1-1/2 cups Sour Cream, divided
1-3/4 cups shredded Mexican Cheese Blend, divided
1/2 teaspoon Mexican Oregano
Black Pepper to taste
1 (15 oz) can Tomato Sauce
1 tablespoon New Mexican Chili Powder
12 Taco Size Flour Tortillas
1 (12 oz) jar Taco Sauce

Heat oven to 350-degrees. Spray a large casserole dish with cooking spray, set aside.

Peel and chop onion, set aside. Chop Jalapeno Peppers, set aside. Peel and mince garlic, set aside. Clean and chop celery, set aside.

Cut chicken breasts in half lengthwise to create 4 thinner breasts. Season each side with Ancho Seasoning and Chipotle Seasoning. Set aside.

Heat oil in a large skillet over medium heat. Add seasoned chicken breast to the skillet. Cook chicken about 5 minutes per side to give nice color. Add chicken stock, continue to cook until cooked through, about 10 minutes longer.

Remove chicken from skillet, rest on a cutting board until cool enough to handle. Once cooled, dice chicken into small pieces.

Drain excess fat from the skillet if necessary. Return diced chicken to the skillet. Add 1 cup sour cream, 1 cup shredded cheese, oregano, celery an onion. Season with black pepper. Mix together and heat until cheese melts. Stir in tomato sauce, chili powder, jalapeno peppers and garlic. Simmer until mixture thickens. Keep warm.

Warm tortillas to make pliable. Fill each tortilla with some of the chicken filling, about 2 tablespoons down the center. Fold tortilla over filling, then roll tightly. Place seam-side down in the prepared casserole dish. Repeat until all the tortillas have been filled.

Note: There will be filling left over – that’s okay, save for later.

Pour taco sauce over the filled tortillas, sprinkle with remaining shredded cheese. Bake uncovered in the heated oven 20 minutes. Cool 10 minutes before serving.

Dollop Taco-Enchiladas with remaining 1/2 sour cream if desired. Great with Refried Beans and Mexican Rice. And don’t forget the Margaritas!