Cinco de My, oh My: Enchilada Recipe

It’s rare that a recipe comes along that everyone in my family loves. Kids, parents, grandparents—this one’s a hit, all the way around! Because everyone loves it, I don’t even mind that this takes a little bit of extra work…hey—that’s what makes it authentically awesome. This Cinco de Mayo—and any other time you need a food pairing to go with your margaritas—try this one out!

Corn tortillas
Vegetable oil
2 cups of cooked chicken, diced (I use a bag of the pre-cooked, southwestern-style chicken as a shortcut!)
One bag of shredded Mexican cheese
2 cans of enchilada sauce
1 block of cream cheese, softened

In a medium-sized bowl, blend together 1 ½ cups of the shredded cheese and the cream cheese. Stir in the diced chicken. In a small pan, heat up the vegetable oil on medium-high. Drop in a corn tortilla and “flash fry”—as soon as you see one side bubbling up, flip it over with a pair of tongs and let the other side bubble up, too. Immediately spoon out some of the chicken and cheese mixture onto the tortilla in a line and fold the sides of the tortilla over the mixture. Be careful—it’s going to still be hot from the pan. Place the folded-up tortilla in a greased baking dish with the seam facing down. Repeat until you run out of the chicken-and-cheese mixture—it will more than fill up a 9×13 dish! Pour the enchilada sauce on top and bake for 25 minutes on 350 degrees. Sprinkle the remaining ½ cup of shredded cheese on top and bake for 5 more minutes.

Serve with Mexican rice, chips and salsa and you’ve got a fiesta!