May 5th is Cinco de Mayo, and while this is an official celebration south of the border, it’s also National Enchilada Day in the United States. While there is no shortage of spectacular Mexican restaurants, not all of them pump their enchiladas full of Mad Dog Hot Sauces, so you may just want to make your own. We’ve tried to make this recipe as easy as possible though it is almost essential to poach and shred the chicken. And, we’ve cut down on the cheese factor a bit to make way for that ever-so-cooling sour cream that absolutely helps when it’s Mad Dog time.
This recipe serves about four to six people. If you want to keep it fair for a larger crowd, aim for six larger enchiladas rather than eight smaller ones.
3-4 each Chicken breasts
1-2 teaspoons Mad Dog Silver Collector’s Edition Hot Sauce (be careful with this stuff!)
1 small bunch Cilantro, chopped
¼ cup Green onions, sliced
2 cloves Garlic, minced
1 envelope Taco seasoning
¾ cup Sour cream
8 large Flour tortillas
1 large can Refried beans
1 jar of Salsa (or use this Mad Dog Tequila Pico instead)
Shredded cheese, optional
In a saucepan, boil enough water to cover the chicken breasts. Add the chicken to the water and poach for about 15 minutes until a knife inserted into the center of your chicken breasts reveals no pink. Remove from the heat and drain. Allow chicken to cool.
Preheat your oven to 350ºF and prepare a rectangular casserole dish with cooking spray.
In a mixing bowl, stir together the Mad Dog Hot Sauce, cilantro, green onions, garlic, taco seasoning, and sour cream. Shred the chicken (with forks or fingers) and add to this bowl. Stir to combine well. Taste for heat and add seasonings or more hot sauce as desired.
To assemble your enchiladas, lie a tortilla flat and scoop a generous serving of refried beans into the center. Smear it around (so you can taste the beans in every bite). Then, add a scoop of the chicken mixture and do the same. (You can also add some cheese on the inside if it makes you happy.) Fold the ends of your tortilla towards the middle and roll. Place this in your casserole dish and repeat with the remaining tortillas.
Spoon over your salsa or Mad Dog Tequila Pico (and top with a little shredded cheese, if desired). Bake in your preheated oven for 15-20 minutes, until the edges of the tortilla are crisp. Serve with a salad or some corn on the cob and be prepared to share your recipe.