1 pound boneless skinless chicken, cooked and cut into a small dice (I did mine with a small onion and some garlic)
1 large can of Rotel Tomatoes
2 cans of Campbells Cheddar Soup
1 tsp sea salt
1/2 tsp black pepper
1 tsp of ground cumin
1 package of 20 CORN tortillas
1 small can of enchilada sauce
2 cups of shredded cheese (today I am using some fiesta blend I got at the Super Center)
optional granishes...
Shredded Lettuce
Small diced tomatoes
Guacamole
Sour Cream
Salsa
Mix cheddar soup and rotel tomatoes over medium low heat. Stir in chicken, salt, pepper & cumin and simmer until bubbly. Meanwhile heat 2 tbsp of oil in a skillet just larger than your tortillas and pour can of enchilada sauce into a shallow dish. Quick fry the tortillas for 10-15 seconds on each side and then plunge in the enchilada sauce. Take wet tortilla and place in 9x13 pyrex add approx 1/4 cup of filling and roll tortilla leaving seam side down. Continue until you have used all of your ingredients. This is a lengthy process and better accomplished with help. Pour any remaining enchilada sauce on enchiladas and throw into a 375 oven for 25 minutes. Top with shredded cheese and return to oven until cheese is melted on top. Garnish with toppings.
***Recommended side dishes***
Nicaraguan Red Beans
Saute once small onion with 3 cloves of minced garlicin olive oil just until tender. Add 2 cans of Goya Small Red Beans and simmer for 35 minutes. Add salt & pepper to taste.
Fried Plantains
These are the things that look like bananas at the grocery store. Slice about 1/8 in thick and saute in butter. Sprinkle with a little powdered sugar
Mexican Rice
I cheat, I love Uncle Ben's Mexican Fiesta rice. So I don't fuss with making my own.
Open some Cervasas and you have yourself a Cinco de Mayo party!!
