This only looks like an enchilada!  Wonderful and creamy and BACON RULZ!

I have so many tortillas left over from Cinco de Mayo.  I’ve been known to eat them right out of the package, but we won’t get into that LOL

Truthfully, I’m not much of a fan of anything chili, taco, etc., because basically, I’m not a lover of cumin.  I was thinking what I could do with all these tortillas, so I began looking at enchilada recipes to gain a clue.

I hit on something I figured I could work with on BHG‘s website.  Yeah, this is your standard, every-day chicken enchilada recipe, but I really liked the idea of cream cheese and it got me to thinking.  I re-worked this entire recipe for ingredients I liked and had on hand.

What I wanted to do was take an enchilada, cut out the “Mexican” seasonings and bring it “uptown.”  Oh, yeah, and include….BACON.  And you can even use leftover meat to make this.  I was going to call these Uptown Enchiladas, but that would be misleading.

I made my own sauce here, employing milk, sour cream and Velveeta (I tend to use Velveeta because it doesn’t separate and I always have leftover, but you could use real cheese if there will be no leftovers).  Just didn’t want the “can o’ cream soup,” deal, but that could be an option, and also the sauce on BHG’s site link above would work–minus the green chiles.

I had 4 colors of diced bell peppers in my freezer, courtesy of ShopRite’s reduced produce rack about a month ago but you can use all the same color.  And feel free to double the sauce if you like it really saucy.

Why not try these spicy yet different Mexican enchiladas for Cinco de Mayo?

These enchiladas combine Herdez® Roasted Pasilla Chile Sauce with the chicken breast and garbanzo filling and also in the cheesy topping. Viva Mexican food!

Since we don’t like anything to wet and saucy, I tend to go easy on baking casseroles that have a sauce.  If your family likes mucho sauce, then double the recipe for the sauce, and you will need 2 jars of the Pasilla Chile Sauce if you do.

Chicken and Garbanzo Enchiladas

FILLING:

• 1 cup cooked and shredded chicken breast
• 1 – 15 oz can garbanzo beans, drained and rinsed
• 1 cup shredded sharp cheddar OR Monterrey Jack cheese
• 1/2 jar Herdez® Roasted Pasilla Chile Sauce

TOPPING SAUCE:

• 1/2 jar Herdez® Roasted Pasilla Chile Sauce
• 6 oz process cheese spread (i.e. Velveeta), cubed
• 1 tbs butter

ALSO NEEDED:

• 12 – 8-inch flour tortillas
• additional shredded cheddar/jack cheese for topping

Preheat oven to 350 degrees.  Spray a 13 x 9-inch pan with non-stick spray.

Mix filling ingredients.  Divide evenly between the 12 flour tortillas; roll up and place in prepared pan.

Prepare sauce by mixing all sauce ingredients in a microwave-proof bowl. Microwave on high for 1 minute; stir.  If process cheese is still lumpy, microwave for an additional 30 seconds on high.  Stir until process cheese spread is completely combined.

Pour sauce over enchiladas in pan.  Spread sauce evenly over enchiladas.

Bake at 350 for 25-30 minutes.  Top with additional cheese.

Serves 4 (3 enchiladas per person)

———————————————————————————————————————-

Disclaimer:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. 

Products received from advertiser are only used for experienced-based reviews on The Midnight Baker. The reviews, content and opinions expressed in this blog are purely the sole opinions of The Midnight Baker. This blog was written in support of Herdez and their Mexican Cooking Sauces.