We were reminiscing about that time when it was brought up how giddy I was that I got a call from him on Christmas day! *SWOON* And I vividly remember him talking about what his family was having to eat on Christmas: Enchiladas.
Folks, there is not a drop of Mexican blood in him. So I told him, as we reminisced, about how weird I thought he & his family were for being so non-traditional. HA!!
What made this reminiscing conversation so funny was the fact that, 20 years later, we had decided that enchiladas for Christmas would be the easiest...especially since everyone on his side of the family loves them, too. Even funnier? It was MY idea to have the enchiladas!
Something we decided to try, quite some time back, was chicken enchiladas. His family has always done ground beef ones, so venturing to something a little better for us was taking some thinking. We also decided to add sour cream to them for an added layer of flavor. We love them!! But with us taking up running & trying so hard to be better, we bumped up the nutritional factor. Even for Christmas!
Not only did we make them slightly better for us, they also looked delightfully festive!
So, for our own Fiesta Feliz Navidad, here's what we did:
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NAVIDAD CHICKEN ENCHILADAS
Ingredients:
* 2 lb chicken breasts (thawed if frozen)
* 2 pkg McCormick's original taco seasoning (less sodium version)
* 1 1/2 C chunky salsa or picante sauce
* 1 T liquid smoke (optional)
* 1 pkg of 6 Mission Spinach & Herb tortillas (yes, they are green)
* 2 pkg McCormick's enchilada sauce mix (to package directions)
* 1 can tomato sauce
* 3 C water
* apprx. 1 1/2 C Nonfat Greek yogurt, plain
* 2 C sharp cheddar cheese, shredded
* 2 C mozzerella cheese, shredded
Directions:
1. In your trusty lazy cooker, spray the insert with cooking spray, then place the fresh or thawed chicken breasts into the lazy cooker insert.
2. Sprinkle the chicken with the contents of the taco seasoning packets (or you can use your own seasoning).
3. Pour in the salsa or picante sauce, along with liquid smoke (if using).
4. Close the lid & allow to cook for at least 6 hours on low or 3 hours on high.
5. At the end of the cooking time, open the lid & stir the mixture until the chicken is broken up into tiny pieces & at least most of the liquid as disappeared.
6. Preheat oven to 350 degrees F.
7. With the enchilada packets, water & tomato sauce, make the enchilada sauce to package directions.
8. In a 9x13" cake pan, coat all of the inside with cooking spray, then ladle in some of the enchilada sauce to just cover the bottom of the pan.
9. Open the Greek yogurt & make sure it's stirred well, and then open the package of spinach & herb tortillas.
10. Take one tortilla, spread one side liberally with Greek yogurt (I use a rubber spatula).
11. Hold the coated tortilla by an edge, cupped in your hand, yogurt side up, then scoop some of the chicken mixture into the tortilla cupped in your hand, then it becomes easier to roll.
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| Photo for technique reference |
12. As stated in the last step, begin to roll the tortilla from the cupped side to the other, then place outer flap side down into the pan, all the way against the 9" side, and press firmly into the sauce.
13. Repeat steps 10-12 until all 6 tortillas are coated, filled, rolled & placed side-by-side in the cake pan, pressed firmly into the sauce at the bottom of the pan.
14. Once all 6 tortillas are filled, rolled & are laying, hopefully tightly, into the pan, cover the enchilada rolls with more of the enchilada sauce.
15. Take the 2 cups of either the cheddar or mozzarella cheese & cover the entire top of the enchilada surface.
16. Repeat step 15 with the other 2 cups of cheese.
17. Place in the oven for 20-25 minutes, until all the cheese is perfectly melted.
18. Pull the pan out of the oven, then cut the enchiladas down the middle (short side to short side) so that 6 large enchiladas become 12 smaller enchiladas.
19. Serve up 2 halves at a time.
20. Consume the deliciousness!
Yield: 6-12 (depending on how you serve them up)
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We have usually made these, like I stated before, with sour cream & in either flour or whole wheat tortillas, which you can certainly use! Lately we have switched out the sour cream with Greek yogurt, and we love it! Also, the spinach & herb tortillas not only added beautiful festive color to our Christmas dinner, but gave yet another layer of flavor that was awesome!!
As a note: My hubby & I work as a team on these at assembly time! I coat the tortillas with the Greek yogurt/sour cream, then he takes them to fill with the chicken & roll them to put in the pan. If you have someone to work with you on these, do it!
We only made one pan & didn't have any left.
There were ground beef enchiladas, in flour tortillas, also served up. So we had a delightful variety for our fiesta de Navidad! Even this filling option for those who still wanted to try to be good with their eating during the holiday.
I seriously cannot wait to do this version of this chicken variety again! So. Good.
These are also perfect for Cinco de Mayo, Grito de Dolores, Dia de los Muertos, or any time you want or need a Mexican fiesta, like Navidad. You can also use any of these recipes HERE!
Hope you had the merriest of Christmases with loved ones, and may the new year be a blessed & prosperous for you!
** If you want to look ahead to a perfect New Year's Day dish, try my NEW YEAR'S HAM & BEANS!
ENJOY!
