Living in Texas has many advantages, one of them is its diverse cuisine. In Panama, we don’t eat many of the Mexican dishes that you find here. So, I learned a lot about Mexican cuisine with my husband – who is of Mexican descent – and by visiting different Mexican and Tex-Mex restaurants here in Houston.
Luckily the first time that I decided to make enchiladas, my husband was home; and wiling to teach me how he learned to make them from a cousin.
It’s an easy recipe because you don’t have to make the sauce or tortillas from scratch. Quite frankly, I don’t know if I am that talented. Though, I would not mind trying my hand at it and learning something new.
To make these easy enchiladas, I cooked, seasoned and shredded chicken breasts. Then mixed the shredded chicken with cheese.
I set that aside and wet the first tortilla by dipping it in half of Las Palmas Medium Green Chile Enchilada Sauce that I poured into a deep dish. Then I added the chicken, rolled the tortilla into an enchilada and placed it in a baking pan.
Once all the tortillas were rolled, I poured the remaining sauce over the enchiladas. Baking them for about 30 minutes. Once baked, I then topped them with the remaining cheese and served with beans and rice.
That’s it. Not bad right? I think the most time consuming part is cooking and shredding the chicken.