Regular chicken enchiladas are so last season. Spice up your Cinco de Mayo celebrations with one of these flavor-packed, decadent enchilada recipes and leave the Old El Paso on the shelves.
Whether you're a big fan of beef or chicken, one of these surprisingly unique and delicious recipes will have you saying "Ay, caramba!" with each decadent bite.
Yields 4 enchiladas
4 medium-size flour tortillas
About 1-1/4 cups shredded chicken (we used rotisserie)
About 1 cup chopped celery
14 ounce can spicy red enchilada sauce
1/3 cup Frank's RedHot Buffalo Wing Sauce
About 1/2 cup blue cheese
1/2 cup shredded mozzarella cheese
Celery leaves for garnish
Preheat oven to 350 degrees F. Grease an 8 x 8-inch baking dish with nonstick cooking spray.
In a bowl, mix the enchilada sauce and Buffalo sauce together. Add more Buffalo sauce for a spicier sauce. Separate the sauce in two batches and mix the chicken with one of the batches. Add celery and stir to combine.
Scoop about 1/4 cup filling into the middle of each tortilla. Add 2-3 tablespoons of mozzarella cheese over the chicken. Then carefully roll and place fold-side down in the prepared baking dish.
Cover the rolled enchiladas with remaining sauce and sprinkle with blue cheese. Bake for about 20-25 minutes, or until cheese is melted. Garnish with fresh celery leaves or cilantro.
Bring a large pot of water to a boil. Add pasta and cook until al dente, about 7 minutes. Rinse and set aside.
Heat oil in a large skillet over medium heat. Add onions and cook about 2 minutes. Add garlic and peppers and cook until just soft, another 4 minutes. Add ground beef and cook until golden brown, about 6-8 minutes. Drain the fat.
Grease a 4-quart baking dish with nonstick cooking spray. Mix the pasta with the diced tomatoes, 1-1/2 cups cheese and beef mixture. Pour into the prepared baking dish.
Top pasta with 1/2 cup remaining cheese and bake until melted, about 20 minutes.
Serves about 4
2 boneless, skinless chicken breasts, cooked and shredded
About 3 large tomatoes, diced
2 cans green chilies, chopped
1/2 cup bloody mary mix
2/3 cup chopped celery
4 large flour tortillas
14.5 ounce can green enchilada sauce
1-1/2 cups shredded mozzarella cheese
Cilantro for garnish
Place chicken, tomatoes, green chilies, celery and bloody mary mix in a slow cooker. Set to low and let cook for about 1-1/2 hours. Drain most of the remaining liquid.
Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish with nonstick cooking spray.
Place about 1/3 cup chicken mixture into the center of each tortilla. Top with about 3 tablespoons mozzarella cheese. Roll the enchiladas and place fold-side down into greased baking dish.
Pour the green enchilada sauce over the rolled tortillas and cover with remaining mozzarella cheese.
Bake for about 20-25 minutes, or until cheese is melted. Garnish with fresh cilantro and enjoy!