Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas

These chicken enchiladas are really easy to make, and everyone I make them for loves them. You can adjust the spice to meet your tastes, but my family tolerates spice pretty well; so if you follow this recipe exactly, you will find that the enchiladas have a fair amount of heat to them. The heat comes from the jalapeno; if you don’t want a lot of heat, either cut back on the jalapeno or eliminate it all together. I use canned enchilada sauce (mild), because I don’t find the homemade sauce to be that much better. However, it is important to buy good quality fresh corn tortillas. I cook my own chicken for the enchiladas, but you could use rotisserie chicken and just shred it and add some spice. This is a great dish to serve if you’re feeding a crowd; if it’s a large crowd, it’s easy enough to double the recipe. (Serves 4-6)

INGREDIENTS:

For the Chicken:

  • 2 Boneless, Skinless Chicken Breasts
  • 4 Cups Chicken Broth
  • 1/2 tsp. Light Chili Powder
  • 1 tsp. Ground Cumin
  • 1/2 tsp. Ground Coriander
  • 1.2 tsp. Cayenne Pepper
  • 2 Cloves Garlic – finely chopped
  • Salt and Pepper

For the Enchiladas:

  • 1 Medium Sweet Onion – finely chopped
  • 3 Cloves Garlic – finely chopped
  • 1 Medium Jalapeno Pepper – seeds and membrane removed and finely chopped
  • 1 TBS. Corn Oil
  • 10 – 12 Fresh Corn Tortillas
  • 1 28 Oz. Can of Enchilada Sauce (mild)
  • 10-12 Oz. Queso Chihuahua – grated (can substitute Monterey Jack or Mexican blend – just make sure cheese does not contain spices)
  • 1 TBS. Fresh Cilantro – chopped

INSTRUCTIONS:

Preheat oven to 375 degrees. Add chicken and broth to an 8×8 baking dish. Add chopped garlic, chili powder, cumin, coriander, cayenne and salt and pepper to the top of the chicken. Chicken with spices ready to be cookedBake until chicken in cooked through (30-40 minutes depending on size of chicken breasts). Transfer cooked chicken to a plate and allow to cool. In the meantime, heat corn oil in medium sized saute pan. Add onion, garlic, and jalapeno to the pan and saute until tender. Saute onion garlic and jalapenoUse a fork to shred chicken. Shredded chickenCombine chicken, onion mixture, and 1- 1.5 Cups of the grated cheese – set aside. Enchilada fillingPour a thin layer of enchilada sauce into a  9×12 baking dish and set aside. Pour a thin layer of enchilada sauce into a pie plate or onto a plate. Heat 3-4 tortillas in the microwave for 10-20 seconds just to soften so they don;t crack apart when rolling. Add a tortilla to the enchilada sauce (in pie plate) and soak on both sides. Add about 2-3 TBS. of Chicken filling to the tortilla, Place a layer of filling on tortillaroll up tightly and place seam side down into the 9×12 baking dish. Repeat this until you have used up all of the filling – you should end up with 10-12 enchiladas depending on how fat you make your enchiladas. Rolled enchiladasPour a layer of enchilada sauce over the enchiladas Cover with a layer of sauceand top with remaining cheese (you can add more if you like). Place in oven and bake until cheese is melted and enchiladas are heated through (about 20-30 minutes). Chicken Enchiladas out of the ovenAllow to cool 5-10 minutes. Garnish with chopped cilantro and serve with sour cream (optional).

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