18 Dec



Heyyyyy!                  They just started carrying EL PATO in my jewel store and my Mexican grocery store.

I really like this sauce and it has not been around for awhile.


So , having said that ,  here is a real easy ENCHILADA  recipe you can whip up during the week when you are pressed for time.



2 chicken breasts

1 tbsp. Worcestershire sauce
1 tbsp Soy sauce
a couple drops fish sauce  ( if you got it )
1 sprinkle of ADOBO  powderad
1/2 cup Hi-CHI’s salsa         chichi      ( or your favorite )

1 can EL PATPO enchilada sauce    elpato

1 /2 cup shredded sharp cheddar cheese

1/2 cup shredded Monterey jack cheese

1/4 cup diced onion

1 tsp cumin

1 package el Milagro corn tortillas corntortillas

Hand full  cut up cilantro





Cut the chicken breasts into 1 inch cubes

Mix   Worcestershire,  soy  , fish  sauces ( this is the umamai )  pour over chicken pieces and sprinkle with Adobo . Mix well let sit for 20 Min.

If this is a little to time consuming for you or a to difficult at this stage of your Culinary Learning Journey , you can just pick up one of these chickens at the grocery and shred the meat off of it by hand.rotchciken ( won’t be as good though )

Heat a little oil in a frying pan and “STIR FRY” the chicken .

Let cool alittle then SHRED  using two forks.

Heat oven to 325′

Mix in 1/4 cup of each of the cheeses ,  the onion and a little cumin , and the salsa ,  in with the shredded chicken .

Rip open the package of tortillas and place the whole pack in the microwave and heat for 1 MINUTE. this will soften them so you can roll them.

Spray a 9 x 13 pan with Pam

Take 1 Tortilla ,  and spread  1 heaping  tbsp. chicken mixture on it.  Then roll up and place in pan with the seam side down.rollenc


When all of the tortillas are packed in  , Pour enchilada sauce over the top and sprinkle with remaining  cheese.

Bake for 30 minutes until bubbly




Remove from oven and let sit 10 minutes

Sprinkle with cilantro

Eat and Enjoy !




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