One of my favorite dishes is chicken enchiladas. I first learned to make them from my mom years ago. I didn’t make them very often though because the recipe was so time consuming. The sauce was from scratch and it required heating each corn tortilla in an oiled pan, then dipping into the sauce before filling and rolling. It was so messy! I’ve developed my own way of making them that uses canned enchilada sauce and doesn’t require the long messy tortilla preparation. The ingredients are:
2 whole boneless chicken breasts
1/2 a medium onion chopped
1 cup sour cream (or more)
1 can enchilada sauce
Package of flour tortillas
2 cups shredded cheddar
Cut chicken breast into equal sized pieces for faster cooking. In frying pan add chicken breast1/2 cup water or chicken broth and onions to pan, cover and simmer on medium low til chicken is tender, done and shreds easily. About 15-20 minutes. Reduce heat to low and simmer till any liquid is mostly gone if needed. Using 2 forks pull/shred chicken as shown in picture. Turn off heat and stir in sour cream.
Preheat oven to 350 degrees.
Heat flour tortilla shells according to microwave directions. Line oblong cake pan with foil and lightly spray with cooking oil. (Don’t forget to oil pan or the enchiladas will stick!) Roll about 1/2 cup of chicken mixture in each shell and place end side down in pan.
Pour can of sauce over the enchiladas and use a spoon to spread and coat each one. Cover pan with foil and bake at 350 for 15 minutes. Last 5 minutes remove foil and sprinkle cheese over.
Serve with tortilla chips, salsa, re-fried beans &/or rice.
YUMMY!
Filed under: Cooking | Tagged: chicken, chicken enchiladas, Cooking, eccentric mother, enchiladas, mexican food, recipes
