The world is divided into two types of people. Those who like Mexican food and those who don’t. My family falls into the second category. They laugh at my requests for Taco Bell or On the Border (fake as it may be). The dorito shell taco holds no appeal for them. They groan any time burritos turn up on the menu.
Right? Mexican food is, for lack of a better description, the bomb. You get something tasty and spicy and then wash it down with a margarita. What isn’t great about that? I could probably eat Mexican food at least once a week. My new favorite is these garlic lime chicken enchiladas. They’re a little spicy and a little garlicy and a little limey. They are also bright and pretty with speckles of cilantro and colorful sauce. I definitely think this is a great dish to make for new neighbors, friends who just had babies or anyone needing an easily-heated meal.
What’s your favorite Mexican dish?
- 3 cloves minced garlic
- 1 thinly sliced red onion
- juice of 1 lime
- 2 tsp. cayenne pepper
- 3 Tbsp. tomato paste
- 2 chicken breasts, cooked and shredded
- 2 cups rice
- 1 can enchilada sauce
- 1 tsp. olive oil
- 1 tsp. butter
- 6 large flour tortillas
- 1 cup cheddar jack cheese
- 3 Tbsp. minced cilantro
- Preheat oven to 375 degrees.
- Heat butter and olive oil in a sauce pan over medium-high heat.
- Saute the onion until slightly soft.
- Add the garlic and saute until fragrant, about 1 minute.
- Add in lime juice, cayenne and tomato paste. Stir well to combine.
- Remove from heat. Add in chicken, rice and 2 Tbsp. cilantro and stir to combine.
- On a clean surface, assemble your tortillas. Put about 2 heaping spoonfuls of filling on each tortilla and wrap tightly. Place seam down in a glass baking dish.
- Pour enchilada sauce on top of the tortillas, covering evenly.
- Top with cheddar jack cheese and remaining 1 Tbsp. cilantro.
- Heat in the oven for 5 to 10 minutes until cooked through and cheese is melted.