Tuesday, May 29, 2012

{dylan's recipes: chicken enchiladas}

Welcome to the longest post to grace this blog so far!  I have photos & recipes galore.

Click "read more" for the recipe...

Chicken Enchiladas


  • Boneless, skinless chicken breast (1 package)
  • El Paso Enchilada Sauce (mild)
  • Mexican/Cheddar/Mix Cheese (3 cups)
  • Corn Tortillas

Set the oven to 375°F.  Put a pot of water on the stove on HIGH.  First, take the chicken out of the package and slice the fat off of the breast.  The fat is the white part around the edges, and usually comes right off.

Once the water comes to a boil, drop the chicken breasts in the pot.  The chicken will take anywhere from 15-20 minutes to cook.  Cut a piece of the chicken to see if the center is pink.  If it is, it’s not fully cooked.  If it’s white, it’s cooked!  Set the chicken aside to cool.

Once the chicken is cool enough to touch, use your hands to start shredding the chicken.  Look for the lines on the chicken and tear along them.  If the chicken is fully cooked, it should be very easy to shred.

Once the chicken is shredded, add about a 1/3 of the El Paso Enchilada Sauce.  Stir the chicken so all the pieces are glazed with the sauce. 

Add 1½ cups of shredded cheese to the chicken.  Stir.

To soften the corn tortillas (flour can be substituted, but it’s NOT gluten-free), microwave them.  Lay 3 at a time in between to lightly damped paper towels.  Microwave for about 20 seconds.

Add the chicken to a tortilla.  Roll the tortilla and face down in a baking dish.  Continue filling the dish with as many tortillas allowed.

Here's where the camera switch happened:

We roll with punches around here. So broken tortillas? Whatevs.

Once the dish is full, brush or drizzle some more enchilada sauce on top.  This will keep the tortilla moist while cooking.  Add the remaining cheese on top.

Place the dish in the oven, and set the timer for 20 minutes.  Enjoy!

How amazing does that look?! :)  It's SOO good. It's even better with guacamole, so here's Dylan's famous recipe:

Dylan’s Famous Guacamole

What You’ll Need:
2 avocados
1 lime
¼ cup of salsa

When you are choosing an avocado, make sure it is ripe!  When you squeeze the avocado it should give a little.  If it’s hard, it will be difficult to chop up and won’t taste great.

Cut the avocados by easing the knife around it, guided by the center pit. Twist the avocado holding both ends so that it comes apart where you cut.  One piece should be just avocado, the other should have the pit! Scoop the avocado into a bowl, excluding the pit.  Add ¼ salsa and a dash of salt.  Next, cut the lime in half.  Take one half and give it a quick squeeze into the bowl.   Stir until creamy. 

Guacamole is never complete until you taste it!  Give it a try and find out what’s missing.  Sometimes it needs more lime, sometimes salt.  Other ingredients people tend to add are lemon juice, cilantro, or onion, but I like it simple!


Thanks to Dylan for guest posting! I can't wait to see what else she'll share with the blog this summer!

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