These chicken enchiladas are sure to knock your socks off! Heat them up by adding chopped jalapeno peppers to your chicken or a dash of hot sauce to the enchilada sauce. This recipe is mild (green chiles add no heat).
3c Enchilada Sauce (see below)
2c shredded cooked chicken
1/2c thinly sliced green onion
3/4c shredded cheddar
3/4c shredded Monterey jack
1/4c sour cream
1 4oz can diced green chiles
1/4c chopped cilantro
12 corn tortillas
Heat oven to 350 and prepare Enchilada Sauce (below).
In a bowl, combine chicken, green onions, 1/2c cheddar, 1/2c Monterey, sour cream, chiles and cilantro. Add 1/2c Enchilada Sauce. Season with salt and pepper.
Heat enough oil or Crisco in a large pan to fry the 12 corn tortillas. Fry one at a time for about 10 seconds each – just enough to soften. Drain on paper towels.
Spray a 9×13 with non-stick spray & spread a small amount of sauce on bottom of pan.
Spread 2 heaping tablespoons of chicken mixture on a tortilla & roll up. Place seam-side down, side by side in the prepared dish.
Pour remaining sauce over enchiladas, top with remaining cheeses & bake till bubbling, 15-20 minutes.
Garnish with extra sour cream, sliced green onions & chopped cilantro.
2T chili powder
1t ground cumin
1 14oz can chicken broth
1 8oz can tomato sauce
1/4t garlic powder
Heat oil in large saucepan, stir in flour & chili powder. Cook for 1 minute.
Add remaining ingredients, bring to a boil & simmer for 10 minutes.
- Triple the recipe and freeze the enchiladas! You might as well since you’re at it!
- We like ours with extra sauce. Also, make extra sauce by easily doubling (or more) the recipe. Freeze the sauce & you’re one step closer next time you make enchiladas.
- Most of the chicken mixture ingredients are optional. Try variations: cooked, shredded beef; corn, etc.
- Grill the chicken, bake it, poach it. It’s a great way to use up leftover meats (try pork or beef too!).
- You can buy canned enchilada sauce at the grocery market. It is expensive and contains MSG, but it is quicker if you’re in a hurry.
- For quick sides: serve with a can of refried beans (or make your own – they’re so easy!) and a can of corn. We love homemade corn bread with them.