Wednesday, November 3, 2010
You are probably asking yourself what are cheater enchiladas and why would I want to be affiliated with anyone who cheats (unless you play for the Patriots). To answer your first question, cheater enchiladas are a quick and easy way of making enchiladas with leftover sauce from my slow cooker enchiladas. So basically you are cheating your mouth, and probably friends, into thinking they are eating something that has been cooking all day. To answer the second question it's because they're delicious.
Now if you don't have any leftover sauce from the slow cooker enchiladas some store bought stuff will work just fine. I have seen it called Taco Sauce and Enchilada Sauce. Also you can use any meat that you want. Also if you don't have all these spices then you can use one of those taco seasoning packets but they aren't as good. Plus if you aren't into hot stuff, you might want to leave the jalapeños out.
Hope you like it and as always let me know if you have any questions.
- 6 boneless, skinless chicken breasts sliced into 1/2 inch strips
- 8 ounces cream cheese
- 1 4 ounce can diced jalapeños
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- salt to taste
- 1 1/2 cups of leftover verde sauce from here or store bought equivalent
- 6 large tortillas
- 2 cups shredded cheese I used medium cheddar
- sour cream
- black beans and rice
1. Take your chicken and add to a large saute pan over medium high heat until all the pieces are cooked. Drain out the fat then return the chicken to the pan with the cream cheese, chili powder, cumin, oregano and pepper and mix until all the cream cheese is melted over medium heat. Season with salt.
2. Preheat the oven to 400 degrees and grab your largest casserole dish and spray well with Pam or some other form of no stick substance. Take a little bit of the enchilada sauce and spread over the bottom of the dish. To assemble the enchiladas, separate the meat into 6 portions. Take a tortilla, add a portion of meat then roll up tight and plate in casserole dish. Do this to the other tortillas then cover with the rest of the enchilada sauce making sure to spread it out evenly, then cover with the cheese.
3. Place in oven for about 45 minutes or until all the cheese has melted and the top is golden brown. Let sit for 5 minutes before plating.
4. Place an enchilada on a plate, cover with slices of the avocado. Serve with a dollop of sour cream and black beans and Spanish rice found from the recipe above.
Posted by Christian and Kishelle Linenko at 9:33 AM