Quesalada
makes 4 servings
Ingredients
For the chicken:
1 lb boneless, skinless chicken breast (could use bone in if you wanted)
1/4 taco seasoning
1 tbsp Hot Mexican Chili Powder
16 oz jar of salsa
Sauce:
1 can enchilada sauce
1 can tomato and chili sauce (click here to see description in empanadas recipe)
8 burrito size flour tortillas
2 cups shredded Mexican style cheese
butter
Instructions:
Place all ingredients for the chicken into the slow cooker and cook on low for 5 1/2 hours. Remove from cooker and shred.
Heat enchilada sauce and tomato sauce in a medium pot. Add remaining salsa mixture from slow cooker.
Coat a large skillet or griddle with butter. Place tortilla down, top with a layer of cheese. Allow tortilla to soften and brown slightly underneath and cheese to melt, then remove. Quickly top with 1/8 of shredded chicken and roll up. Repeat for remaining tortillas.
Serve rolls atop a bed of refried beans and top with sauce.
TIP: Do not let your tortilla get too brown and crispy or you will not be able to roll it up without it breaking. Once it gains a golden color remove it from the pan.
Quesalada
We love Mexican food but I try to think outside of the taco kit box so we don't get bored with the same o' same o'. With this recipe I was thinking of a quesadilla and enchilada mash up where I start cooking it like a quesadilla then roll it up and top it with a spicy sauce like an enchilada. Not only was it delicious but also super easy because the chicken was cooked in the slow cooker. No doubt I'll be using the meat as a basis for other recipes.
I chose to use flour tortillas for this "enchilada" because I'm really not a fan of soft corn tortillas. I know, I just lost credibility with any Mexican reading this. But I felt like the enchilada still needed that texture that distinguishes it from a burrito so I thought "Ah ha, I'll introduce that crispy, browned texture found on a quesadilla".
Then I've realized my husband and I are quite bored by the regular cans of enchilada sauce so I made sure to mix in a can of tomato and chili sauce to kick it up a notch. If you're ok with a milder sauce just go ahead and use the canned enchilada sauce alone because the tomato and chili sauce really does add some spice.
Side note, I connected two tortillas to make 4 big quesaladas but for the sake of trying to explain that process without pictures I just suggest you do 8 smaller ones.
Check out these other recipes!
Eric's Favorite Burritos
Kickin' Tortilla
Chicken
Mexican Chicken Empanadas
Cooking with
