So tonight’s meal was one of my famous “let’s open the fridge and see what we have”. Some people call it “kitchen sink” cooking. I call it, “I really need to go the store, but have no desire to fight the crazies today cooking”. It had been a while since I had made anything spicy or Mexican so I felt that it was time to whip up a batch of some South of the Boarder Yummies! My Foodie BFF and Best Bud in real Life Ashley of Kitchen Meets Girl, is obsessed with Mexican food! If I had been lucky enough to have had her in town to make this for she would have gone crazy for it! The KMG family loves it spicy! Let me tell you this one was HOT! If you like it Hot than by all means make this recipe to the letter, if you want it a little milder TAKE THE SEEDS OUT OF THE CHILES!!! I know this and for some unknown reason I thought to myself,’how hot can the seeds really make it?’ Holy Cow! They can make it really HOT!!! The crazy thing is I only used Hatch Chile’s which are low on the pepper heat scale. I think my summer of illness has made me weak, mild peppers too hot, one glass of wine and I am tipsy…… I need to “work out” more often and build that resistance back up.
If you are lucky enough to be reading the post during Hatch Chile Season please by all means make this recipe with them! If you have never used Hatch Chile’s before please see my How to Roast Hatch Chile’s Post. If it is not Hatch Chile Season or you do not live where you can get them fresh you can use 1-2 4 oz cans of chopped green chiles that can be found in any grocery store. The ingredients are probably all things that you have in your fridge and pantry right now so this a quick easy weeknight throw together meal!! The great thing about this is No One Will Know!!!! It shows beautifully and tastes amazing! Yes we all took the leftovers with us for lunch the next day! Even my leftover hating Husband!!!
Dinner is Served!
This is a spicy Crowd Pleaser! You can tone down the heat with the use of less chile's and mild salsa. Or Crank up the heat even more and slice some jalapeno's on top!
Ingredients
- 3-4 boneless skinless chicken breasts
- 1 pkg taco seasoning
- 1 14 oz can of tomatoes and chiles (Rotel)
- 2 Roasted Hatch Chiles diced or 1-2 4oz cans of green chiles depending on how much heat you want
- 1/4 onion sliced
- corn or flour tortilla's (I used corn as that is my fav and more traditional)
- 1/2 a jar of green chile and lime salsa (you can use whatever flavor salsa you have or like the best, this is my fav)
- 1 handfull of shredded cheddar jack cheese
- 1 lime
- cliantro for garnish
Instructions
- pre heat oven to 350
- slice the chicken breast into strips like you would have in fajita's
- in a skillet brown the chicken and cook in the taco seasoning, set aside
- in the same skillet cook the onions and chile's and let them sweat and get coated in the meat jucies and seasonings
- In a shallow 9 x13 baking dish pour half of the can of Rotel in the bottom
- in each tortilla place some chicken and onions and roll up and place seam side down in dish
- when dish is full spoon or pour the remaing Rotel and add salsa on top of enchilada's
- sprinkle with the cheese and bake uncovered for 20 min
- remove from oven and squeeze lime jucie over top and sprinkle with cilantro.
You can find me at all these great link parties this week!
Making you crave Monday’s, Trick or Treat Tuesday’s, Tasty Tuesday’s, Totally Tasty Tuesday’s, Cast Party Wednesday’s, Whatcha Whipped Up Wednesday’s, Sweet Treat and Swanky Stuff, Kitchen Fun with My Three Son’s, Crumbs and Chaos, I’m loving it Friday’s, Weekend Pot Luck, and Six Sisters Stuff
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Hee, you know we would LOVE these!! They look fab–good pics, too!