Happy Cinco de Mayo! May 5 marks the day of observation for the Mexican army’s victory over France at the Battle of Puebla in 1852, but most people in Canada and the United States use today as an excuse to eat delicious Mexican food and drink margaritas. Mexican-inspired fare has become a standard in a lot of Canadian households (taco Tuesday, anyone?), so even if you’re not throwing a special fiesta tonight, it’s always nice to get a new enchilada recipe in your repertoire.
This easy enchilada bake is simple: cook some chicken (do it in the oven or grill it, or use leftovers if you have them), make a cilantro-heavy green sauce, construct your rolls, and bake them until the tortillas are crispy and the cheese is gooey. If you’re expecting a crowd, double the recipe and cook it in two baking dishes.
1Heat oven to 350 degrees F. Spray a 9” x 13” baking dish with nonstick cooking spray. Put the salsa, cilantro, parsley, lime juice, in a food processor and run on high speed for about 30 seconds, or until the herbs are fully chopped.
2In a large bowl, mix half of the sauce mixture with the chicken and 1/3 cup of the cheese. Spoon 1/6th of the mixture on top of each tortilla and wrap tightly, tucking in the ends and placing seam-side down in the baking dish. Fit all six enchiladas in the dish, then pour the remaining sauce evenly overtop. Sprinkle the remaining cheese over the sauce.
3Bake uncovered for 20 - 25 minutes or until the centre of the enchiladas is hot and the cheese is melted. Serve with a salad or some Mexican rice and beans.
1If you don’t have any cooked chicken on hand (or the time to cook it) use a rotisserie deli chicken.