These simple and delicious Old El Paso Fiesta Enchilada Boats are the perfect appetizer for your Cinco De Mayo celebration. We used green enchilada sauce in this recipe but you could easily use red if that's what you prefer.
2cups, divided in halfshredded cheese, we used a Mexican blend with Monterey Jack, Asadero, Queso Quesadilla and Cheddar
1largepoblano pepper, about 1 cup chopped
3clovesgarlic, chopped
2tablespoonsbutter
2cupscooked shredded chicken, about 2 breasts from a rotisserie
1/2cupsour cream or Mexican Crema
4ouncescream cheese
salt to taste
Topping Suggestions
sour cream or Mexican crema
tomato, diced
cilantro, chopped
DIRECTIONS
To Assemble The Enchilada Boats
Preheat oven to 375 degrees. Grease a baking sheet and place the boats on the baking sheet.
Saute the chopped poblano peppers over medium heat for about 7 minutes or until they begin to soften. Add the garlic and saute another 2 minutes. Season with salt and then add the butter to melt into the mixture. Give it a stir.
To the pan add the shredded chicken, the sour cream, cream cheese and 1 cup of the shredded cheese. Mix to combine. The mixture should be thick and creamy. If it seems a little dry add a little chicken broth or water to moisten. Season with salt if needed.
Fill the bottom of each boat first with 1 tablespoon of green enchilada sauce and then 2 tablespoons of the chicken poblano mixture. Top with another tablespoon of the green enchilada sauce. Sprinkle the remaining 1 cup of cheese evenly over the boats (about a heaping tablespoon per boat).
Bake the boats in the oven for 10-12 minutes or until the cheese is nicely melted and the boats are lightly toasted along the edges.
To Serve: Garnish each of the enchilada boats with a dollop of sour cream, diced tomato, and chopped cilantro.