Enchiladas

Hey everyone! I know it’s been a while and I do have many reasons for not updating my blog but instead of going into detail let’s get down to business and give you guys my most recent recipe! I was messing around with various types of Mexican recipes and I created this one and it was a hit! I haveta thank a relative of mine for helping out with the enchilada sauce recipe which makes the world of a difference! I know the recipe may seem long but don’t shy away from it cuz you will definitely be missing out! I hope you guys enjoy this one as much my family and I did :o)

Ingredients: (for about 20-25 8″ Enchiladas)

2 lb. boneless chicken leg and thigh (chicken breast may get dry while cooking)
1.5 tsp. salt
1 tsp. garlic powder
1.5 tsp. cayenne pepper (laal mirchi)
1 tsp. parsely leaves (fresh or dried) optional*
3 tbsp. oregano
1 tsp. crushed peppers
2 tsp. chili powder -or- paprika
1 tsp. ground cumin
1 tsp. black pepper
1 onion sliced

1 large green bell pepper (thinly sliced)
1 box mushrooms (thinly sliced)

2 packages 8″ flour tortillas

1 can refried beans
1/4 cup Taco Bell sauce

2 packets sharp cheddar cheese
1 packet mozzarella cheese

Sauce

1 can Cream of Celery soup
1 can Enchilada sauce (red-brown color sauce)
2 cups sour cream
1/4 cup water
1/2 cup chopped green onions (optional)
1/4 tsp. salt and pepper (each)

Directions:

Wash chicken, add all the spices and mix into the meat. Set aside.

Slice the mushrooms and bell pepper.

Heat oil in a pot or a pressure cooker and sautee the sliced onion until it is translucent.

Add the marinated chicken to the sauteed onions and cook, stirring occasionally, unti the chicken lets out water and is no longer pink.

Once the chicken is almost submerged in it’s own water, cover with lid and cook on high for 3 whistles (18-20 mins). Turn heat low for about 7 mins and uncover. Turn heat on high again and stir the meat constantly until it is shredded.

Set chicken aside.

Place refried beans in a bowl and add Taco Bell sauce and mix well.

Sauce:

Whisk together cream of celery soup and water until it is a smooth consistency. Add enchilada sauce, sour cream, green onions, salt and pepper. Mix well.