Food Friday: Gringo Enchiladas

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These are American Mexican Enchiladas adapted for Gringos. Not really very Mexican. I think of them as the ultimate comfort food.

I ran this before using leftover turkey.  I think it is worth a re-run with pictures.

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Gringo Enchiladas

Place the following in a saucepan over medium heat:

1 lb chicken boiled and shredded

1 green onion chopped

Add and combine until melted:

¼ cup cream cheese

2/3 cup shredded cheese (cheddar, Monterrey Jack, or a combination)

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Combine:

8 oz can tomato puree

1 cup prepared salsa (however you like it, medium or hot… or mild)

1 tsp adobo or coriander or some fresh cilantro

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Add about ½ cup of tomato mixture to the chicken.

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Oil a baking dish and heat oven to 350 degrees

Heat about 8 flour tortillas

Place 2 tbsp (or more) of mixture into each tortilla

Roll up and place seam side down in the baking dish

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Once you have used up all the stuffing, cover the tortillas with

Salsa

Shredded cheese

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Cover with aluminum foil and bake for 25-30 minutes

Remove foil and cook another 5-7 minutes if you want, but you don’t have to.

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Serve with Guacamole

1 avocado mashed

1 tbsp lemon juice

Dash salt

Mash the avocado in the lemon juice, add salt if desired

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