If A-Tooch had it her way, every night would be Mexican night for dinner.
Unfortunately, this leaves no room for pizza, spaghetti or sushi, so I have to limit myself. My old roommate from California used to cook Mexi food quite a bit, so I’ve picked up some of her tricks along the way. When strategizing a weeknight dinner option for four, these classic enchiladas popped as an ideal meal (and the amount is perfect for that little rectangular Pyrex).
Some day, I will make these with homemade enchilada sauce. For now, store bought is doing the trick.
Classic Chicken Enchiladas
(serves 4)
2 large chicken breasts, roasted and seasoned to your liking
1 10 oz. can enchilada sauce (I prefer Old El Paso Medium Red Sauce)
8 oz. sharp cheddar cheese, shredded
8-10 fresh corn tortillas
1/4 cup sour cream
4 tbsp. oil (canola or vegetable)
1 tbsp. cumin
1 tbsp. Adobo seasoning
hot sauce (optional)
Cook the chicken in advance and keep it refrigerated — you can even prep this a few days before. Remove the bones and shred the chicken into a medium size mixing bowl. Add sour cream, seasonings, 1/4 can enchilada sauce and a dash of hot sauce, and mix.
Allow the filling to sit. Spread a thin layer of enchilada sauce on the bottom of a 7″ x 11″ pyrex and place the remaining sauce in a flat bowl or pan for dipping your tortillas. Also, remove about 2 oz. of your shredded cheddar cheese and place aside.
Warm oil in a frying pan on very low heat, making sure it does not get too hot and sizzle. Using tongs, warm up each side of a tortilla for 5-7 seconds and allow the excess oil to drip off before patting with a paper towel. Working quickly, dip the tortilla in the enchilada sauce, stuff with the chicken mixture and cheddar cheese, and roll gently but tightly. Place seam-side down in the pyrex.
Repeat these steps until the pan is full and enchiladas are touching, side by side. Cover the entire dish with the leftover enchilada sauce and cheese. Place in the oven and bake at 350 degrees for about 20 minutes.
Top the enchiladas with salsa, sour cream or both. We also served this with a fresh tomato, corn, bean and red onion salad.
Enchiladas are truly mix-n-match — you can stuff them with roasted vegetables, pork, beef, shrimp, or all of the above. You can also switch up the flavor profile and use a green enchilada sauce and Monterey Jack cheese. I think it goes without saying that their gooey deliciousness makes for very good leftovers.
One Comment
They look delicious!