Enchiladas

We’ve been on a Mexican kick lately so making enchiladas seemed like the logical next step! This recipe calls for salsa and guacamole, which you can buy ready-made but they’re both super easy to make. We have a delicious salsa recipe HERE – and our go to guacamole recipe can be found HERE. Homemade is always better! We make our own Creole seasoning too (aren’t we fab?) but you can buy very good Creole or Cajun seasoning at the grocery store, so it’s not necessary to make your own.

Enchiladas

Enchiladas

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Enchiladas

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • CREOLE SEASONING:
  • 2 tbsp sea salt
  • 2 ½ tbsp paprika
  • 2 tbsp garlic powder
  • 1 tbsp black pepper, ground
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp oregano, dried
  • 1 tbsp thyme, dried
  • 1 tbsp cumin
  • ENCHILADAS:
  • Oil
  • 3 chicken breasts
  • 4 tbsp Creole or Cajun seasoning
  • 1 small red onion, sliced
  • 2 red or yellow peppers, sliced
  • 2 jalapenos, finely chopped
  • 1 can (15 oz) black beans, rinsed and strained
  • 1 can corn, rinsed and strained
  • 2 limes, juiced
  • ½ tsp cayenne pepper
  • ¼ tsp salt
  • 2 cups salsa
  • 1 ½ cups Monterey Jack cheese, shredded
  • 8 8” softshell tortillas
  • Handful cilantro, finely chopped
  • Sour cream, to serve
  • Guacamole, to serve

Directions:

  1. Combine all creole seasoning ingredients in a small bowl. Store seasoning in an airtight container for up to one year
  2. Rub 1 tbsp of Creole or Cajun seasoning per chicken breast. Heat oil on medium-high heat and cook chicken breasts for 5 minutes per side
  3. Let chicken breasts sit for 5 minutes, then cut into strips
  4. Heat more oil on medium-high heat and cook peppers and onions for 5-7 minutes, until tender
  5. In a large bowl mix the chicken, peppers, onions, black beans and corn
  6. Season with lime juice, remaining 1 tbsp of Creole or Cajun seasoning, cayenne pepper and salt. Stir, taste and adjust seasoning
  7. In the bottom of a large baking dish spread ¾ cup salsa. Fill each tortilla with a scoop of filling, sprinkle with cheese and roll it up
  8. Place enchiladas seam-side down in the baking dish on top of the salsa. Once all the enchiladas have been assembled, top with remaining salsa and cheese
  9. Bake at 350F for 20 minutes until the cheese has melted and turned golden. Serve with a dollop of sour cream, guacamole and plenty of fresh cilantro

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