No need to run out to a Mexican restaurant when you can make these easy Salsa Chicken Enchiladas at home! Recipe for a homemade enchilada sauce with a special ingredient also included.
Lately I’ve been craving chicken enchiladas, which is a little unusual for me because Mexican cuisine is probably one of my least favorites.
That’s not to say I hate it because I don’t; I would rather eat Asian, Indian, and Middle Eastern food before I choose Mexican, probably because I rarely had those cuisines growing up where as I had Mexican a lot. My mom loved going out to Mexican restaurants for her birthday.
Then when I took Spanish class in high school, we would often have evening field trips to a local Mexican restaurant and even had a nice Spanish dinner on a boat cruising one of the three rivers in Pittsburgh.
Now I can’t remember the last time I went out for a nice Mexican dinner (unless you count the local Pittsburgh taco truck). Sounds like I’m due for some excellent Mexican food!
Since I’m trying to cut back on my food spending budget, when I have the urge to go out for a specific meal, I make an effort to replicate it at home. These Salsa Chicken Enchiladas have been on my mind for quite some time, and since Cinco de Mayo is coming up soon, I decided it was about time I made and shared them with you.
The best part is they cost less and take less time to make than going out to eat. I took some flour tortillas and stuffed them with chicken, black beans, corn, lots of cheese, and a homemade enchilada sauce spiced with homemade fajita seasoning. Pop them all in the oven for about 20 minutes, and now dinner is ready.
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