Rachael Ray: Firecracker Enchiladas
I know the French Onion Soup was supposed to appear tonight, but the husband came home so I knew he’d enjoy Rachael Ray’s Firecracker Enchiladas more then the soup. Since his home cooking is slim right now it is the least I could do. I will say I didn’t mind, this is my dream come true, Mexican food, two nights in a row! I love it! I read a comment on Rachael Ray’s site about these that said they were authentic, I would agree with that. I really enjoyed these enchiladas! I think if you like authentic Mexican food you’ll like them too.
Recipe: Firecracker Enchiladas
Firecracker Enchiladas
Cookbook: Rachael Ray Online
Total Time: 25 minutes
Husband Says: “They were good, they do fall apart easily.”
Notes: Well, apparently my neighborhood market is reorganizing, which took away the deli temporarily, so I bought some southwest chicken strips, I figured it was about the same amount of work as a rotisserie chicken would be, maybe less, I didn’t have to cut anything. I used 2 packages which was enough for a pan of enchiladas. I also added some sour cream to the chicken, cheese, and peppers, non-fat, so it is still good for you! The last thing I did differently was they don’t sell shredded or a block of Muenster cheese, so I bought slices and cut them into small cubes. It worked for me.
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- Firecracker Enchiladas
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- Ingredients
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- mix chicken and peppers together
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- saute onion in vegetable oil
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- add cumin and chili powder
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- after flour, add water and tomato sauce
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- dip tortilla in sauce
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- fill with chicken filling
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- the enchiladas are filled and rolled
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- top with cheese and onions
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- melt the cheese under the broiler for about 10 minutes
Tags: chicken enchiladas, dinner, Firecracker Enchiladas, Mexican food, rachael ray recipe
Hi there, long time reader and lurker here with my first comment! My daughter is getting married to her lovely mexican boyfriend soon, and I’m tasked with doing the wedding arrangements! I thought enchiladas would be a nice snack, so trying to find some good enchilada recipes. What do you think? Any more suggestions?? Anyway, thanks for your hard work as ever…