Enchilada Recipe

Name: Taco Libre North St. Augustines Enchilada Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 1 cups mild enchilada sauce; 1 cups shredded cheddar or Mexican blend cheese; 6 to taste small flour or corn tortillas; 0.25 cups finely chopped onion; 1 tbs cooking oil; 0.25 cups sour cream; 1 tbs finely chopped fresh cilantro; 2 tbs sliced green onions; 2 to taste lime wedges; 1 to taste kid-friendly beverage (apple juice or chocolate milk)

Inspired by Taco Libre North St. Augustine

Time40m

Serves2

All kid meals include a drink (Ages 10 and under).

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Ingredients

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Enchilada filling & assembly

2 cups shredded cooked chicken

1 cups mild enchilada sauce

1 cups shredded cheddar or Mexican blend cheese

6 to taste small flour or corn tortillas

1/4 cups finely chopped onion

1 tbs cooking oil

Garnishes & sides (included drink for ages 10 and under)

1/4 cups Sour cream

1 tbs finely chopped fresh cilantro

2 tbs sliced green onions

2 to taste Lime wedges

1 to taste kid-friendly beverage (apple juice or chocolate milk)

Method

Enchilada filling & assembly

Preheat and prep

Preheat oven to 375°F (190°C). Lightly oil a 9x9-inch baking dish or similar small casserole dish.

Soften tortillas

If using corn tortillas, warm them for 15-20 seconds each in a dry skillet or microwave wrapped in a damp paper towel for 20-30 seconds so they are flexible and won't crack when rolled.

Prepare filling

In a bowl combine the shredded cooked chicken, finely chopped onion, and 1/4 cup of the shredded cheese. Stir in 1/4 cup of the enchilada sauce to moisten the filling. Reserve the remaining enchilada sauce and cheese for topping.

Assemble enchiladas

Spoon about 2 to 3 tablespoons of the chicken filling down the center of each warmed tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish. Repeat until all 6 tortillas are filled and placed in the dish.

Top and bake

Pour the remaining 3/4 cup enchilada sauce evenly over the rolled enchiladas, making sure to cover edges so they heat through. Sprinkle the remaining 3/4 cup shredded cheese evenly on top. Bake in the preheated oven 15-18 minutes, until sauce is bubbling and cheese is melted and lightly golden.

Finish

Remove from oven and let rest 3-4 minutes so sauce sets slightly. Garnish with sour cream, chopped cilantro, and sliced green onions. Serve with lime wedges on the side.

Garnishes & sides (included drink for ages 10 and under)

Spoon sour cream into a small ramekin or dollop directly onto each enchilada portion. Sprinkle with cilantro and green onions. Offer lime wedges to squeeze over the top.

For children ages 10 and under include one kid-friendly beverage such as 8 oz apple juice or 8 oz chocolate milk. Serve beverage chilled.