Old el paso chicken enchilada recipe is a classic dish that has captured the hearts of many. But today, we’re taking it to the next level, infusing it with global flavors and culinary techniques. This is no ordinary enchilada; it’s a culinary journey that celebrates the diverse and delicious world of food.
Ingredients:
1 package (10 ounces) old el paso Old El Paso Flour Tortillas
Image Source: cloudinary.com
Preparation Process:
1. Preheat the oven: Set your oven to 350°F (175°C).
2. Prepare the filling: In a large bowl, combine the cooked chicken, enchilada sauce, cream of chicken soup, half of the Monterey Jack cheese, half of the cheddar cheese, green onions, black olives, cilantro, cumin, garlic powder, and onion powder. Mix well.
3. Assemble the enchiladas: Warm the tortillas according to package directions. Spoon about 1/4 cup of the filling onto each tortilla and roll it up tightly. Place the rolled tortillas seam-side down in a 9×13 inch baking dish.
4. Top with sauce and cheese: Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining Monterey Jack and cheddar cheese.
5. Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
6. Serve: Serve immediately with your favorite sides, such as Mexican rice or refried beans.
Total Time Required: 45 minutes
Serving Ideas:
Elevate the presentation: Garnish with fresh cilantro, lime wedges, and a drizzle of sour cream.
Cultural Influences:
This recipe is a fusion of Mexican and American culinary traditions. The base of the dish, the enchilada, is a beloved Mexican comfort food. However, we’ve added a touch of American flair with the use of cream of chicken soup, a classic ingredient in many American casseroles.
The result is a dish that is both familiar and exciting, a testament to the power of culinary fusion. By blending flavors and techniques from different cultures, we create a truly unique and delicious experience.
