Salsa Chicken Enchiladas

I wanted to make salsa verde chicken enchiladas, but Rich doesn't care for salsa verde. So, my take on those tasty looking enchiladas is salsa chicken enchiladas. I used my own salsa, which I freeze in 1-cup portions. If you need the recipe click HERE, although I think any salsa would do. Now listen up, kids. These enchiladas aren't spicy and they don't have anything extra yummy in them, like peppers, onions, cilantro, etc, but only because my hubby doesn't like those things. Add those things with liberal abandon if you like them, because it will only make your enchiladas that much yummier. Just make sure you cook them  along with the chicken. :)

Ingredients List:
2 chicken breasts
2 tbsp fresh-squeezed lime juice
1/4 cup mexican crema.

1 cup salsa

1-1/2 cups mexican-style shredded cheese, divided

4 tortillas
salt, pepper, cumin, chili powder, smoked paprika, cayenne pepper

***Note: Make sure to use actual Crema Mexicana!! Sour cream would be alright I suppose....but Crema is where it's at. 

First, take the chicken breasts and drizzle them with olive oil and lime juice. Sprinkle on a liberal amount of salt, then just a little pepper, chili powder, cumin powder, smoked paprika, & the world's smallest dash of cayenne pepper. Drizzle a little more olive oil on top.

 Now wrap them up nice and tight in foil and toss them into a preheated oven. Now you could bake these at 400 for about 45 minutes, but I turned my oven down to 300 degrees because I had about an hour and 20 minutes of errands to run. Oven baked chicken is done when you stab it with a fork and the juices run clear.

When your chicken is almost done, take the mexican crema, salsa, and 1 cup of cheese and stir together. Heat in the microwave or on the stove until it just bubbles and the cheese begins to melt.

Now if you timed things right, your chicken is done, so  use two forks to shred it, then incorporate 3/4 of the salsa mix.

Divide the chicken mixture into quarters, and fill each tortilla. Roll them up and nestle them neatly in a pan. Spoon the remaining salsa mix on top and use the remaining cheese to garnish. Bake at 400 for 15 minutes until the cheese is melted.

Optional side dish: heat up some refried beans and sprinkle with some good Mexican crumbling cheese. Yes, you have to crumble it yourself. It's delicious. 

Now serve it up on paper plates. It's Friday and dishes are out. So go on and eat your yummy Mexican food in peace.