A few months ago I purchased some Wildtree products and have used most of them except this bottle of enchilada sauce. We usually make our enchiladas with green sauce and this is red so it has been patiently waiting in my cupboard.
The kids have been asking for enchiladas and I had chicken set out so today was the day. I have our regular green sauce but when cooking the chicken I used a Southwest Chipotle seasoning and cooked them on the electric skillet. This changed the whole enchilada! (See what I did there, I’m punny).
Normally I boil chicken for enchiladas, I know boring. Grilling chicken will keep it tender and juicy.
While cooking up the chicken Tia Rosa came to mind and dinner was whipped up in no time! Here’s what I did and the recipe I used.
2 large boneless skinless chicken breasts
2 c shredded mozzarella
1 bottle Tia Rosa’s enchilada sauce
2Tbsp Southwest Chipotle seasoning
1 Tbsp coconut oil (or any you prefer)
Slice chicken breasts in half to make them thinner and quicker to cook. Season both sides of chicken and place on warmed and oiled skillet. Cook on each side for 6-8 minutes. When chicken is cool enough, shred it.
In a bowl combine shredded chicken, 1 cup of sauce, and 1 cup of cheese.
Put about 1/3 cup of mixture into each tortilla, roll it up and place it seam down in a casserole dish. Top with remaining sauce and cheese. Cook at 350 for 10-15 minutes or until completely warmed and cheese is melted.
My kids were either starving or excited for enchilada night because they served themselves and ate it all up. Half the pan was gone before I could get a picture for this blog post.
These are not my usual enchiladas but they are delicious. If you have an aversion to spicy food, try a different seasoning for your chicken as the sauce does have some kick of its own.
Will I go back to red sauce enchiladas? Probably not but I will embrace Tia Rosa because we like a little kick in our food.