Red Cheese Chicken Enchiladas
Christmas season jumps into gear on December 16, with Las Posadas that are nine days in a row of candlelight processions and parties that culminate with a big celebration on Nochebuena (Christmas Eve) in Mexico. During the posada, family, friends and neighbors gather to reenact Joseph and Mary’s journey to from Nazareth to Bethlehem looking for a place to stay for the birth of baby Jesus. The nine days symbolize each of the months that Mary was pregnant.
In México, Posadas were surrounded by all kinds of delicious food like pozole, tacos, tamales, ponche, enchiladas, sopes, tostadas…all those yummy things. Ok, now I have to go and get me one of those dishes I just mentioned! **mouth watering**
Posadas are not only full of traditional rituals but are also filled with cheerful socializing, music, fun and lots of food, and one of my favorite dishes are enchiladas because they are a perfect party dish, they are easy to make for a crowd. And, inevitably, they’re a hit.
These enchiladas are so delicious. The ingredients are simple and you can even make the filling and salsa a day ahead of time and stored in the refrigerator until you are ready to assemble.The filling for this cheese chicken enchiladas is easy to make with no cooking required – just mix everything in one bowl. The homemade enchilada sauce takes a little time to cook, but it is delicious and flavorful…totally worth it!
Who would’ve thought that in less than an hour you would be ready to serve such a delicious dinner? Enchilada casseroles are the best because they come together quickly and every bite is full of flavor. One trick I learned is to heat the tortillas otherwise they can be stiff and/or split. Prep it, bake it, eat it. They’re amazingly delicious.
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WHAT YOU NEED
- 4 cups shredded or chopped rotisserie chicken
- 1 cup Cacique® Manchego cheese, shredded
- 1 cup Cacique® Enchilado cheese, shredded
- 1 cup of Cacique® Crema Mexicana Agria
- ½ small red onion, finely chopped
- 12 Corn tortillas
- For the Salsa
- 3 Tbsp canola oil
- 2 Tbsp flour
- 3 Tbsp chili powder
- 1 (8oz) can tomato sauce
- 2 cups chicken stock
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp oregano
- Salt and pepper, to taste
- To Garnish
- Cacique® Enchilado cheese
- Cacique® Manchego cheese
- Cilantro, chopped
- Black olives, sliced
HOW TO MAKE IT
- For the Salsa: In a saucepan heat oil, add flour and cook for 1 minute. Add chili powder and tomato sauce and cook for a minute. Add chicken stock, whisking constantly to prevent lumps from forming. Add remaining ingredients, bring to a boil and cook on low heat, stirring often, for 5 minutes or until sauce thickens. Season with salt and pepper to taste.
- Preheat your oven to 350˚F. Grease a 9x13” baking dish with oil and set aside.
- Place the chicken in a large bowl. Add the Cacique® Manchego, Cacique® Enchilado, Cacique® Crema Mexicana Agria and red onions. If needed season with salt and pepper. Mix well.
- Place the tortillas on your work surface. Spoon some of the chicken mixture onto the center of each tortilla and roll them up. Place the enchiladas in the baking dish. Pour the salsa over the enchiladas and sprinkle on shredded Cacique® Manchego and Enchilado cheeses.
- Bake for 30 minutes until enchiladas are heated well through and the cheese has melted. Sprinkle with cilantro and black olives. Enjoy!
