Tequila Lime Enchiladas Recipe
This is by far one of my favorite recipes! You can easily make the enchiladas ahead of time and freeze them- then just make the sauce when you’re ready to cook them. I make extras to freeze and my husband will just heat them up in the microwave as easy burritos for a quick lunch or snack. I use to make them all the time when I was single because it was a quick meal for one!
Ingredients:
8 Flour Tortillas (Taco Size)
2 Chicken Breasts (Shredded)
2 Cups Mexican Rice
1 Cup Shredded Cheese (I use Monterrey Jack)
Tequila Enchilada Sauce:
3 TBS Salted Butter
3 TBS Flour
1/2 Cup Tequila (optional)
1 1/2Cup Chicken Broth
1 8oz container Sour Cream
1/2 can Rotel Mexican Lime & Cilantro Tomatoes
Directions:
Start off by making your rice. I cheat and use Knorr sides Mexican rice- it’s easy and tastes good. I add in 1 cup of frozen corn while it’s cooking to up the veggie intake. 🙂
Now, to form your enchiladas:
Get an 8×12 casserole dish to put your enchiladas in once you’ve stuffed them.
Layer 2: Shredded Chicken
Layer 3: Shredded Cheese
Roll them up and place them in your casserole dish- you can layer them if you need to.
Mmmmmm… Look how yummy!
Note: If you want to freeze ahead for easy take out just wrap each enchilada in a paper towel then in a piece of aluminum foil- place in a freezer bag and freeze. You can pull them out individually to make and eat as burritos- just remove the aluminum foil and pop in microwave for 60 seconds or continue on with making the Tequila Lime Enchilada Sauce and bake them like normal.
Once you have made the roux, you will quickly add in the tequila (this is a kid friendly recipe- the alcohol burns off- the tequila just adds a kick of flavor to your sauce)- if you don’t want to use tequila then just use 2 cups of chicken broth instead of 1. You will add in your chicken broth at this step too. Whisk until smooth and bring to a boil.
Add in 1/2 can of Rotel tomatoes- I like the Mexican Lime & Cilantro. Turn off the burner. Then add in your sour cream. Stir well.
Now pour your sauce over your enchiladas.
Add cheese if you wish. And bake at 350 degrees for 25 minutes.
Enjoy!
Erin Alldredge
Friday 1st of June 2012
You've been featured on my blog! http://acraftycook.blogspot.com/2012/06/1-month-of-fun-june-link-party.html
Michelle
Saturday 19th of May 2012
Looks amazing! My family would love me if I made this for them! Thanks so much for sharing and I am a new follower! Hope you have a great weekend!Michellewww.delicateconstruction.com
Mindie Hilton
Saturday 19th of May 2012
You had me at Tequila :)
Kristi
Tuesday 8th of May 2012
Just a quick question. I made this on Saturday and the tequila was a bit overwhelming. Is one cup the correct amount?
Tricia
Saturday 21st of April 2012
Yummo! We love Mexican food! Thanks for the recipe because we used to buy a tequila lime marinade and no one carries it around here anymore! Will have to try this soon!
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