It's April and things are crazy over here. From 70 degrees and lounging in the park to below freezing and fighting off snow, this month sure is off to a great start. Enter my latest obsession on the mexican dish front... enchiladas! It's definitely a comfort food and has a lot of dairy in it, but I think it's perfect for this up and down weather.
In my opinion this is a quick and easy meal... but some might argue that since it requires stove top cooking it's not necessarily "quick". Regardless, it takes less than 30 minutes to put this together and it is DELICIOUS. I suggest you use rotisserie chicken since it will retain moisture better OR cook your ground beef in the crock pot. But you are your own person... do what you will :)
- 2 lbs cooked chicken (from rotisserie) or pre-cooked ground beef
- 1 tbsp. olive oil
- 1 onion
- 1 red pepper
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 cups salsa of your choice
- 2 cloves minced garlic
- 1 tsp cumin
- 1 tsp lime juice
- 1/4 cup broth or water
- corn tortillas (or flour)
- salt and pepper to taste
Heat olive oil in a large skillet over medium heat. Add the cumin, garlic, onion, pepper, and season with salt and pepper. Cook until tender, 5 to 6 minutes, then stir in 1/4 cup water (or broth) and sour cream. Remove from heat and fold in the meat, lime juice, 1/2 cup salsa, and 1/2 cup of the cheese.
Spread 1/2 cup of the salsa in a baking dish. Place cooked beef or chicken mixture in the tortillas (fill to your desired fullness), roll, and place "seam down" in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, about 15 minutes at 350°F.
Let cool a few minutes, then dig in. We like ours with sour cream and guacamole. And as always, enjoy!
(sorry, we ate it too fast for a final picture)
(sorry, we ate it too fast for a final picture)
