I have to say...these are the best enchiladas ever!!!
This is a chicken and cheese enchilada with all the fixins! I just posted the recipe for the guacamole a few days ago and I may post a pico de gallo recipe but it's pretty simple or you can just buy it. I have to thank Natalie for sharing with me, a long time ago, that when you make enchiladas you fry the tortillas. This may have been known by everyone else...but not me and not frying the tortillas ruined my attempts at enchiladas every time.
This is all you will need:
4-6 skinless boneless chicken breasts
1 can of green chile enchilada sauce
1 lb colby jack cheese (shredded)
corn tortillas (preferably the larger ones)
1 medium white onion
Here is how I make them...
Start by boiling your 4 chicken breast.
While our chicken is cooking, we will fry our tortillas. Heat about 1/1/2 cups of cooking oil.
When the oil is good and hot, put 1 tortilla in the pan. I push the tortilla under the oil and swirl it around a little. Fry it until it starts to get stiff and slightly brown.
Use you tongs to flip tortilla and cook the same on the other side. I know what you might be thinking...how are you going to roll the enchiladas if the shell it hard. Just wait, you will see. When you remove the tortilla, hold it over the pan to let the excess oil drip off.
Remove the tortilla and continue to fry the rest of the tortillas. Set them on a plate with a paper towel to cool.
Now is when I will grate my cheese. When ever possible I try to buy cheese that is already grated because grating the cheese is half the work. I prefer to use the colby jack cheese but I have used sharp cheddar or montery jack.
Cut your white onion into small bite size pieces. I like a lot of onion in my enchiladas so I use the whole onion.
Pour you enchilada sauce into a bowl that is large enough to put your tortillas in. Dip each of the fried tortillas into the sauce for a few seconds. Swirl it around and make sure the entire tortilla is covered in sauce.
Remove the tortilla and hold over the bowl to let the excess sauce drain off.
Place tortilla on to a plate or pan to soften a little from the sauce.
Continue this for all of the tortillas.
Your chicken should be fully cooked by now. Drain chicken, rise with cold water or let cool and pull chicken apart so it is thickly shredded.
At this point you will want to preheat your oven to 350
Pour a small amount of the enchilada sauce and coat the bottom of the pan you are going to cook your enchiladas in. This keeps the enchiladas from sticking and adds to the flavor.
Now let's roll our enchiladas.
Get a tortilla, place in your pan and add a generous amount of chicken.
Add desired amount of chopped onions.
Then cheese. I mix together the ingredients a bit before rolling.
Fold over one side of the tortilla and push the filling towards the rolled/folded part and begin rolling the enchilada.
Keep rolling pushing the rolled enchiladas close together so they don't come unrolled.
This is my complete pan.
Now you want to pour the enchilada sauce over the rolled enchiladas.
Cover with cheese. mmmmmmmm
Hopefully your oven has reached 350 degrees and pop these bad boys in for approximately 20-25 minutes.
You basically just need to have it in the oven long enough to melt the cheese. Perfecto!!!
Garnish as you like :) I always make sure I have refried beans and sour cream and some kind of salsa.
Use you tongs to flip tortilla and cook the same on the other side. I know what you might be thinking...how are you going to roll the enchiladas if the shell it hard. Just wait, you will see. When you remove the tortilla, hold it over the pan to let the excess oil drip off.
Now is when I will grate my cheese. When ever possible I try to buy cheese that is already grated because grating the cheese is half the work. I prefer to use the colby jack cheese but I have used sharp cheddar or montery jack.
Cut your white onion into small bite size pieces. I like a lot of onion in my enchiladas so I use the whole onion.
Pour you enchilada sauce into a bowl that is large enough to put your tortillas in. Dip each of the fried tortillas into the sauce for a few seconds. Swirl it around and make sure the entire tortilla is covered in sauce.
Remove the tortilla and hold over the bowl to let the excess sauce drain off.
Place tortilla on to a plate or pan to soften a little from the sauce.
Continue this for all of the tortillas.
Your chicken should be fully cooked by now. Drain chicken, rise with cold water or let cool and pull chicken apart so it is thickly shredded.
At this point you will want to preheat your oven to 350
Pour a small amount of the enchilada sauce and coat the bottom of the pan you are going to cook your enchiladas in. This keeps the enchiladas from sticking and adds to the flavor.
Now let's roll our enchiladas.
Get a tortilla, place in your pan and add a generous amount of chicken.
Add desired amount of chopped onions.
Then cheese. I mix together the ingredients a bit before rolling.
Fold over one side of the tortilla and push the filling towards the rolled/folded part and begin rolling the enchilada.
Keep rolling pushing the rolled enchiladas close together so they don't come unrolled.
This is my complete pan.
Now you want to pour the enchilada sauce over the rolled enchiladas.
Cover with cheese. mmmmmmmm
Hopefully your oven has reached 350 degrees and pop these bad boys in for approximately 20-25 minutes.
You basically just need to have it in the oven long enough to melt the cheese. Perfecto!!!
Garnish as you like :) I always make sure I have refried beans and sour cream and some kind of salsa.
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