In case you have not heard, I’m from Texas. And I have a really hard time finding the level of Mexican food that I love and need for sustenance here in my beloved Kentucky. So, I have learned to make do by doing two things. One, whenever I go home, I go on a bender of Mexican food and queso for the duration of the trip. (Resulting in a massive detox afterwards). Two, I make my own. It is actually super easy and always fresh.
Here’s my mother’s recipe for chicken enchiladas. These are perfect for a weekday dinner and even better for entertaining because you can make them ahead of time.
And without further ado, Heidi’s Texican Chicken Enchiladas!
Chicken Enchiladas
Ingredients
- 4 chicken breasts cooked and shredded/diced
- 1 medium onion chopped
- 2-3 cloves minced garlic
- 1 can Rotel tomatoes with chiles
- 1 handful fresh cilantro chopped--optional
- 1 package monterey jack or "mexican blend" shredded cheese
- 1 can green enchilada sauce
- 1 package corn tortillas
- 2 tsp olive oil
- salt and pepper
- Top with:
- Jalapenos
- Shredded Lettuce
- Thinly sliced onion
Instructions
- Cook your chicken breasts on a foil lined pan, seasoned with salt, pepper and olive oil. (I also use dried oregano). Bake at 350 for 35 minutes or until juices run clear.
- Let cool and then shred or dice and put aside.
- Chop onion, mince garlic, chop cilantro and set aside.
- In a Dutch oven or deep saute pan, cook onions until translucent over medium high heat. Add garlic and cook for about a minute. Add cooked chicken and stir. Then add can of Rotel and cilantro. Cook down for 3-4 minutes on medium heat, continue to stir to mesh flavors. Turn off the heat and remove pot from stove.
- Remove tortillas from plastic packaging and cover 5-6 of them in a damp paper towel. Place in the microwave for about 40 seconds. Do this for 15 tortillas.
- Spoon chicken mixture into the tortillas and then wrap and place seam side down in a 9x13 pyrex or baking dish. Squish them tightly together so that they do not become unwrapped.
- Once the pan is full, cover evenly with one can of green enchilada sauce. Then cover with shredded cheese.
- Bake for 25 or 30 minutes or until cheese is bubbly.
- If you would like to freeze in advance, do NOT put sauce or cheese on the top before freezing. Do that right before you are ready to cook.
- Serve with jalapenos, avocado, shredded lettuce and beans and rice.
Here’s the easy step-by-step:
Cook your chicken on a foil rimmed sheet drizzled with olive oil, salt, pepper and a little oregano. Cook at 350 degrees for 35 minutes. Shred or chop and set aside.
Chop a medium onion and mince garlic. In a Dutch oven or deep saute pan, cook onions until translucent over medium high heat. Add garlic and cook for about a minute. Add cooked chicken and stir. Then add can of Rotel and cilantro. Cook down for 3-4 minutes on medium heat, continue to stir to mesh flavors. Turn off the heat and remove pot from stove.
Here’s the cooked, chopped chicken and veggies, ready to spoon into tortillas.
Remove tortillas from plastic packaging and cover 5-6 of them in a damp paper towel. Place in the microwave for about 40 seconds. Do this for 15 tortillas.
Spoon chicken mixture into the tortillas and then wrap and place seam side down in a 9×13 pyrex or baking dish. Squish them tightly together so that they do not become unwrapped.
If your tortilla breaks while you’re assembling, don’t worry! Just keep rolling. No one will know the difference once the enchiladas are covered in cheese and cooked!
Once the pan is full, cover evenly with one can of green enchilada sauce.
Then cover with shredded cheese.
Bake for 25 or 30 minutes at 350 degrees or until cheese is bubbly.
Serve with jalapenos, avocado, shredded lettuce and beans and rice.
If you would like to freeze in advance, do NOT put sauce or cheese on the top before freezing. Do that right before you are ready to cook.
Enjoy, mis amigas!
