I couldn’t let this Cinco de Mayo pass without spreading some Mexican culinary cheer. This is a super easy recipe that you can make in advance and just pop in the oven when you’re ready to eat. You’ll notice the list of ingredients includes something I don’t normally use…a pre-made sauce. It’s quick and easy and will save you from buying and pureeing extra ingredients.
- 2 chicken breasts
- Olive oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 2-3 jalapenos, seeded and chopped
- 1 medium tomato, diced
- 1 container Goya cilantro cooking base (available in most grocery stores)
- 6 whole wheat tortillas (flour or corn, your choice)
- Shredded cheese of your choice (Mexican blend works great)
- A pinch of love
Cook the chicken breasts. For recipes like this I usually boil the chicken. When the water starts to boil, add in the meat and cook for about 25 minutes or until the chicken is cooked through. Remove from water and let cool. Shred it.
In a hot skillet, warm oil and cook chopped onion until translucent. Add in the garlic, tomatoes and peppers. Season with salt and pepper.
Once the veggies start to soften, add in the entire jar of cilantro base. Cook at medium heat until the sauce starts to bubble. Reduce heat and add in cooked, shredded chicken.
Grease a square, glass baking dish. Set up an assembly line. Scoop a small portion of chicken onto the end of a tortilla and roll, tucking in the ends as you go.
Place the rolled enchilada into the dish, seam side down. Repeat until you’ve used all the filling. Sprinkle the top with cheese and love.
You can either cover and store in the refrigerator for up to a day until you’re ready to cook. Or, pop in the oven at 350-degrees for 35 minutes. When the filling starts to bubble and the cheese is melted, you’re ready to go. Serve with sour cream, salsa and an ice cold margarita.