These Chicken Enchiladas are Perfect for a Cinco de Mayo Feast

Recipe Provided By: K’ya Bistro & Bar

The bustling K’ya Bistro & Bar located at the Casa del Camino Resort in Laguna Beach offers a diverse menu highlighting flavors of the Mediterranean.  The bistro reflects a lively San Francisco-esque ambiance, however, is located only steps from the beautiful Pacific Ocean.

Executive Chef and Newport Beach native, Chef Craig Connole is hailed for his creative approach to cuisine. Known for his droll sarcasm and forward-thinking approach, Connole shifted the direction of K’ya in January 2009 by creating a menu composed of a myriad of small plates. When he’s not cooking, the California surfer at heart has been known to hit the waves before he hits the kitchen.

Here is a chicken enchiladas recipe from the home kitchen of Chef Connole that is the perfect weeknight solution to a hearty, no-fuss dinner, that still brings the flavor.

Ingredients

  • 1 dozen corn tortillas
  • 2 cups chopped chicken
  • 2 cups shredded cheese (jack+cheddar mix or whatever you like)
  • 1⁄2 cup canned dried green chilis (or as much as you like)
  • 28 oz. canned enchilada sauce (red or green)

Method

Preheat oven to 315 degrees. In a bowl, mix 11⁄2 cups cheese, chicken, and green chilis. Put about 1⁄3 cup of mix in a tortilla and roll it up and place it in a 9×12 casserole dish with the unrolled corner dow. Continue placing each one tight against the last until it’s all gone. Cover with sauce and bake for 20min. Sprinkle remaining cheese over enchiladas and bake 5min more. Remove from oven and eat!


K’ya Bistro & Bar | La Casa Del Camino, 1287 S Coast Hwy, Laguna Beach, CA 92651 | www.kyabistro.com

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