Chicken Enchiladas

Enchiladas have always been one of my favorite go-to menu items in any Mexican restaurant.  I’ve loved them ever since I can remember.  Luckily, living in California, there is no shortage of Mexican restaurants that serve enchiladas. However, there is something distinctly heart-warming about having some delicious come right out of your kitchen.

First of all, when you make your own enchiladas, you can stuff them with anything you like.  You can have them filled and topped with cheese to your hearts content.  If you like spicy, you can make them super spicy.  If you don’t, you can make them mild.  You can fill them with as much or as little of the chicken as you like.  There is no limit.

Second, if you are responsible for feeing a family, you can save a lot of money by making them at home.  For the price that you would spend on one person in a nice, middle-class Mexican restaurant in California, you can make enough for a family of 4. Or, if there are just 2 of you, you’ll have plenty of left overs for the next day.  Either way, it’s more economical.

Step to Homemade Chicken Enchiladas:

Preheat oven to 400 degrees Fahrenheit.

The Tortillas

So, why fry the tortillas first?  Firstly, this will give them that authentic, great taste. Secondly, it prevents them from disintegrating and becoming soggy when cooking.

Start by getting the tortillas ready.  In a large deep pan, heat several teaspoons of oil on medium heat.  Add the tortilla.  Cook until the tortilla starts to puff up.  This should take a few seconds per side.  Make sure that it doesn’t overcook.  Flip over and cook the other side.

Slide on a plate and cover with a paper napkin.  Repeat the process with each of the tortillas.  Cover each tortilla with a paper napkin.

Also, remember to add about 4-5 tablespoons of the prepared enchilada sauce in a 9 by 13 inch clear baking dish.  This will help prevent the enchiladas from sticking to the dish.

Next, shred the chicken breasts, legs, and thighs.  You should have about 3 cups of chicken.  This is a great use of your leftover baked chicken.  However, if you did not make a chicken the other night, most supermarkets have cooked baked or rotisserie chickens available for a very reasonable price.

Add the chicken in a large bowl.  Stir in the cayenne pepper, chili powder, paprika, onion powder, salt, and about 4 tablespoons of the enchilada sauce.  Stir in the sour cream and 2 cups of the Mexican cheese blend.

Next, divide the mixture equally among the tortillas.

Fill the baking dish with the tortillas.  Since my filling already contains some of the enchilada sauce, I did not dip the entire tortilla in the sauce.

Stir two tablespoons of sour cream into 1 1/2 cups of the enchilada sauce.  Pour the mixed enchilada sauce on the enchiladas.

Bake in the preheated oven for 20 minutes.

At this point, spread cheese on top, and drizzle the heavy cream on cheese.

Finally, cover with non-stick foil and bake for 15 to 20 more minutes.

To finish the meal off, serve with sour cream, and a generous helping of the Enchilada Rice or Spanish Rice.