Happy Cinco de Mayo my friends! Hope you all enjoy this day drinking plenty of Margaritas and Coronas until you’re slap happy!
That’s right Slap Happy!
To kick this day off I want to share a recipe that is really good, kind of fast (as long as you give yourself enough prep time) and your family will love! Plus it makes great leftovers!
Everyone should love leftovers!!!
adapted from Sweet Pea Chef
2 cloves garlic, minced
1 can (1 1/2 cups) enchilada sauce (use MILD if you plan on making this for your kids)
kosher salt & ground black pepper
2 boneless, skinless chicken breasts or 4 thinly sliced skinless chicken breast
1 cup shredded cheddar cheese, divided
1 cup shredded Mexican mix or Monterrey jack cheese, divided
1/2 cup plus 1 tbsp. fresh parsley, roughly chopped, divided
12 6-inch flour tortillas (I don’t like corn tortillas but use them if you like)
Preheat oven to 425 degrees.
Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork. Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Mexican Cheese and cheddar cheeses and the 1/2 cup of parsley to the shredded chicken. Stir to combine.
Wrap the flour tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm. Using cooking spray (if desired), oil a 9-inch x 13-inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
Lightly spray the tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh parsley. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
Remove form the oven and let stand 5-10 minutes prior to serving. Serve with a side of cooked rice.