Cheese Enchiladas #Crazyforchiles #ad #FoodieExtravaganza

This is a sponsored post written by me on behalf of Melissa’s Produce.
I received a complimentary product for the purpose of review and recipe development,  all opinions are my own. This page may contain affiliate links.

Ready for Cinco de Mayo? Well if not don’t worry we have a compilation of delicious recipes and ideas that you can make using Melissa’s Produce Chiles and the best part? They’re all super easy to make.

My girls love cheese so for my recipe I decide to give a twist to this classic recipe and make my enchiladas just with cheese, yes easy peasy delicious and cheesy enchiladas is what I made for you.

You can make them your own by changing and I’m sure they will be super delicious too. A good enchilada also has a great sauce made with the best quality chiles, don’t buy the can stuff make your own is super easy.

So if you like this recipe please share. Thank you.

Cheese Enchiladas #Crazyforchiles #ad #FoodieExtravaganza
Print Recipe
Super easy perfect for Cinco de Mayo.
Servings Prep Time
4 people 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
10 minutes
Cheese Enchiladas #Crazyforchiles #ad #FoodieExtravaganza
Print Recipe
Super easy perfect for Cinco de Mayo.
Servings Prep Time
4 people 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. In a blender place, chiles, water, tomatoes, onions, and garlic, blend until all combined. Place on a pot and cook for 5 minutes. Fry the tortillas briefly in some oil, and then cover a little with the sauce. Fill the tortillas with some cheese place on a plate and cover with more sauce. You can add cilantro, queso fresco or lettuce for a complete lunch.
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CHICKEN ENCHILADAS

Especially for those days where you do not know what to do for dinner, even when we have unexpected guests, very fast to do, it will become a favorite.
INGREDIENTS
2 chicken breasts without skin or bone, cut into thin strips
1 onion, cut into strips
1 red pepper, cut into strips
2 cloves garlic, finely chopped
1 1 / 4 teaspoon oregano
1/ 2 cup chopped cilantro
1 teaspoon oil
1 tablespoon butter
1 cup shredded mozzarella cheese
salt and pepper to taste
18 corn tortillas
1 jar mild chunky salsa
DIRECTIONS
In a skillet melt butter and heat oil, add onion and 1 teaspoon of oregano, cook for 3 minutes, add garlic and fresh chile. Immediately add the chicken and cook for 10 minutes, season with salt and pepper to taste. Add the cilantro at the end.
Meanwhile, place the tortillas in the microwave to heat for 1 minute.
Grease with a little butter a rectangular pyrex.
Spoon the filling into the tortillas and taco-shaped fold place it in the pyrex and sprinkle over chunky sauce and mozzarella cheese with 1 / 4 teaspoon oregano remaining.
Bake at 350 degrees for 25 minutes.
Serves 6.

Versión en español CLICK AQUI