Chicken enchiladas
Chicken Enchiladas – Heavenly
My son, Duncan, ordered up chicken enchiladas for his 16th birthday. I do not make them very often since they are a lot of work and it doesn’t take long before they are just a memory…but I have to say that the best part of making the meal was working with Duncan from start to finish.
Chicken Enchiladas – The Recipe
We used grilled chicken breasts that Duncan chopped into bite sized pieces and grated Monterey Jack cheese for our filling. You could use roasted chicken or any preparation where the chicken is juicy and succulent.
I heated the corn tortillas in the microwave until they were pliable and then dipped them in enchilada sauce. The traditional method is to fry the tortilla in oil just until it is soft and then dip it into the enchilada sauce. I love them prepared this way but wanted to make a lower fat version.
Your enchilada sauce can be as simple as water and chili powder combined, store bought or made from dried chilies.
Our good friend, Juliette Gutierrez, makes hers from scratch and it is to die for. She uses New Mexican dried chilies. Remove the stem, membrane and seeds from the chilies and rinse them. Soak in hot water, preferably overnight. Strain and discard the soaking water. Put chilies in a blender or food processor; add fresh water approximately to the level of the chilies being careful not to dilute the chilies with too much water. Process until smooth. Saute fresh garlic in olive oil and then add the chilies – you can add stewed tomatoes if the sauce is too hot. Cook until bubbly. Delicious.
Using a plate, I laid the tortilla flat for Duncan to fill with the chicken and cheese and then rolled each up. We lined them up in a large baking pan that was sprayed with olive oil to keep the enchiladas from sticking.
When the pan was full, we spread extra enchilada sauce over the top and then covered with cheese. Bake in a 350 degree oven until bubbly and the cheese is browned. Cool for at least 5 minutes before eating. Serve your chicken enchiladas with Spanish rice and refried beans.
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