Wednesday, February 16, 2011

Who Loves Mexican Food???

Me!  Me!  Me!

One of my favorite perks living in the Southwest is FABULOUS Mexican food! 
Today starts a mini-series of my favorite south of the border morsels. 
My sweet friend, and former neighbor, Kristi, would bring me these wonderful enchiladas after my son was born.  I knew these were beyond your average enchiladas when I would find myself eating them cold out of the frig after my son's 3am feedings.  To this day, these enchiladas are still one of my favorite meals and better than any restaurant enchilada I've ever tasted.  Thank you Kristi for this awesome recipe.  We sure miss you around the 'hood.  

You will need:

Pick meat from Costco rotisserie chicken and cut into bite size pieces.

Add chopped cilantro, cream of chicken soup, sour cream and diced chilies.

Stir to combine.

Now stir in 2 cups of shredded Monterrey jack cheese.
*I used cheddar jack here because that's what I had on hand.  It was yummy but these are better with shredded Monterey jack!

Add a teaspoon of vegetable oil in a hot skillet.  Quickly fry white corn tortillas on each side for a few seconds to soften.  Keep adding more oil as needed until you've fried all of the tortillas.

Stack your heated tortillas on a plate.

Line up your assembly line.  Filling.  Tortillas.  Pan.
*I'm giving half of these away today (to stay true to the giving spirit of my friend, Kristi.  So I am doing two 8" X 8" pans.  If you are not dividing, you will need one 9" X 13" pan.

Place a scoop of filling on a tortilla.

Roll the tortilla into an enchilada

Place your enchilada seam side down into the baking pan.

Continue this process, tucking the enchiladas tightly together until the pan is full.

Open Las Palmas green enchilada sauce and pour over the top.

Sprinkle with remaining cheese.

Bake at 350 degrees for 30-40  minutes or until bubbling.


I am so hungry right now I can hardly stand it!!!

Kristi's Chicken Enchiladas

1 whole Costco rotisserie chicken, remove meat and cut into bite size pieces
1 can cream of chicken soup
8oz sour cream
2 cups shredded Monterey Jack cheese
1 can chopped green chilies
fresh cilantro (I use 1/2 bunch chopped, no stems. You can use as much or little as you desire)
28oz can Las Palmas green enchilada sauce
2 dozen white corn tortillas (the smaller size)
1 cup shredded Monterey jack cheese. 

Mix top six ingredients.  Set aside.  Quickly fry each tortilla in oil.  Scoop chicken mixture into tortillas and roll into enchiladas.  Place in a 9" X 13" pan and cover with enchilada sauce.  Sprinkle with shredded cheese.  Bake at 350 degrees for 30-40 minutes or until bubbly. 


~The Lemonista


  1. These are yummy! I'll let Kristi know you posted them.

  2. YUM!! Printing this one off as we speak!! (write) Thanks for sharing! maggie

    PS still enjoying my lemons!

  3. AWESOME girl. I love me some Mex food

  4. Kristi gave me this recipe after having them at one of your parties. Then I made them for friends and they asked for the recipe too. They are sooo yummy!

  5. Oh, we LOVE Mexican food here, so I am DEF making these!

  6. those look lovely and not so hard to make! your blog is also nice and fun! :)

  7. Yum - can't wait to try these!

  8. I am looking forward to making this!

  9. mmmm...these look so good. I'm totally making this over the Memorial Day weekend. Thanks!