Hola los dientes dulces!

I just returned from a lovely vacation in Mexico

and I couldn’t resist sharing some of the wonderful dishes that we had on our trip with you.

One of my favorite Mexican desserts is Tres Leches cake and when we requested this traditional Mexican cake for our last dinner, the chef at our resort, The Tides which is now a Viceroy resort, was kind enough to Satisfy My Sweet Tooth and make the cake for us.

All of the food we had was amazing.  I especially enjoyed the different ceviches we sampled throughout the trip.  Ceviche is so simply prepared but so undeniably fresh and refreshing.

This is a sample of 4 different ceviches that we ate during a Tequila tasting at our resort.

And how could I leave Mexico without having some fish tacos and short rib enchiladas?

Now it would not be very nice of me to leave you drooling over all of the wonderful dishes I got to enjoy on my trip and offer you nothing for yourself would it?  So, here is my recipe for chicken enchiladas!  I know it may be tempting just to buy the enchilada sauce pre-made from the store, but this sauce is so simple that it will be finished by the time you have made the filling and wrapped it up in the tortillas and the fresh flavor is so worth it.

Chicken Enchiladas

Sauce:    (recipe adapted from The America’s Text Kitchen Family Cookbook)

  • 1 Tbsp canola oil
  • 1 onion, minced
  • 1/2 tsp salt
  • 3 Tbsp chili powder
  • 4 garlic cloves, minced
  • 2 tsp cumin
  • 1 (16 oz.) can tomato sauce
  • 1/2 cup water
  1. Heat oil in medium/large sautée pan over medium heat until simmering
  2. Add onion and salt and cook until softened, about 5 minutes
  3. Stir in chili powder, garlic and cumin (this mixture will look dry) and cook until fragrant, about 20 seconds
  4. Pour in the tomato sauce and water and stir
  5. Turn heat to medium-high, bring to a simmer and cook until slightly thickened, about 5 minutes

Onions tender and translucent

Mixture will appear dry after adding spices

Filling: 

  • 1 rotisserie chicken (meat shredded, I used only white meat)
  • 6 oz. cream cheese, room temperature
  • 2 cups shredded colby-jack cheese
  • 2 (4 oz.) cans diced green chiles
  1. Mix all ingredients with spatula until well blended

Assembling the enchiladas:

  • Filling
  • Sauce
  • Corn tortillas
  • 1 cup shredded colby-jack cheese
  1. Preheat oven to 400 degrees
  2. Spray 9X13 baking dish with nonstick cooking spray
  3. Wrap 4 tortillas in moistened paper towel and microwave for 10 seconds (this makes the tortillas more pliable so they do not tear while you are filling them)
  4. Place about 2 Tbsp of filling into each tortilla, roll it up and place it seam side down into the baking dish
  5. Continue steps 2-4 until you have filled your dish with one layer of rolled and filled tortillas
  6. Lightly spray the top of this layer with nonstick spray
  7. Pour half of enchilada sauce over this bottom layer
  8. Repeat steps 2-4 to make second layer of enchiladas
  9. Pour remaining sauce over top of second layer and sprinkle with cheese
  10. Spray a piece of foil with nonstick spray and cover baking dish
  11. Bake 25 minutes, remove foil and bake an additional 5 minutes
  12. Serve with sour cream, salsa, cilantro, lettuce, jalepenos, and any of your favorite Mexican toppings!

 

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2 Comments ( Reply )

  1. emily (a nutritionist eats)
    Jul 14, 2011 @ 12:10 pm

    Mercedes, these pictures are SO good!

    Reply

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