Food & Wine

ENCHILADA WEEK: JAIME GREEN'S RED ENCHILADAS

Nothing says "Fiesta" like a big, melty pan of enchiladas. This week, we'll share recipes for all different varieties, starting today with one that's basic but tasty.

INGREDIENTS

½ onion, diced

Vegetable oil

2 tablespoons chili powder

2 tablesppons cumin

1 teaspoon garlic powder

½ tub cream cheese

2 cups enchilada sauce

1 cup prepared salsa

1 cup Mexican cheese medley

One roasted chicken, shredded

12 6-inch flour tortillas



DIRECTIONS

Sautee onions in oil. Add chili powder, cumin, garlic powder, cream cheese and chicken.

Add 1 cup enchilada sauce and salsa. Simmer for five minutes. Coat bottom of baking dish with enchilada sauce, reserving some for the top. Scoop the goodness into the enchiladas, fold them and place in pan seam side down. Pour rest of enchilada sauce on top. Bake at 350 degrees for 15 minutes.

Sprinkle cheese on top and bake for another 5-10 minutes.

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