Aside from tacos, Enchiladas are about as authentic Mexican as you can get. Fried tortillas stuffed with chicken and drizzled with a spicy green sauce. Uh, yum! Topped with sour cream and queso fresco, my favorite! I alternate what I pair mine with, either a tomato rice or some refried beans. You can go all out and have both, but that is a bonafide food coma right there. I can’t have that much food in my house at once. There are only 3 of us for gosh sakes and the little one can’t even walk yet!
I make two enchilada versions, either stuffed with chicken or crumbled queso fresco, but normally chicken wins. It keeps us full longer and gives us that much needed protein. I have one method of shredding chicken that I use for all my chicken stuffing needs. You can use my method or your own. You can also pick up a rotisserie chicken if you are in a pickle and shred that instead. You can also shred any chicken leftovers you have if you are all about that zero food waste life (I know I am!).
Enchiladas - All About The Sauce
The green sauce can make or break your enchiladas. The sauce to enchiladas is like eyebrows to a girls face. All my ladies know what I mean. That is literally, the best analogy I could come up with right now. The good thing, the sauce is very simple! You blend your veggies raw and cook the sauce in a sauce pot. Season with some Knorr’s Chicken Bouillon Flavoring and bam! Done!
Seasoning is really important. My previous boss will hate me for saying this (being a ex recipe tester and all) but I am a huge season to taste kind of gal. I know, it sounds crazy. There really are so many variable when it comes to veggies that I can never put one specific amount of seasoning. Some tomatoes will be more ripe than others and the heat of chiles will vary. I usually season in small increments and slowly increase until the desired flavor is reached. It is easier to keep adding, but once you over salt a dish… forget about it. Really focus on what you want your sauce to taste like it, it really is important 🙂
The process is really easy but repetitive. You need a saute pan and flat surface. Add enough oil to submerge a corn tortilla in a saute pan over medium-low heat. You want to fry the tortilla so it is bendable but do not crisp it.
Lay flat on a foiled surface (for easy clean up) and add a desired amount of chicken down the center. Fold over twice to close the enchilada. Add the rolled enchiladas into baking dishes. Continue this process until you use up all your chicken or until you create your desired amount of enchiladas.
Once they are all in dish, pour a generous amount of sauce over the top. Now here is the thing. You don’t want to use all of the sauce in this step. Because we will be baking these, drying may occur. I like to leave 1/4 of my sauce that I can use to pour over the top of the enchiladas after they are baked. It gives it that wetter saucy texture. If you want to use the entire sauce in this step, that is okay too. It’s all up to you!
Evenly distribute the mozzarella cheese over all the enchiladas. Bake at 350F until the cheese has fully melted, about 10 minutes. Allow them to cool for 5 minutes before removing the cheesy wonders out.
Top, Top, Topity, Top, Top, Top
Pair your enchiladas with rice or beans, your choice! This is where you can scoop in additional warm sauce. Top with lettuce, sour cream and queso fresco and that my friends, is perfection. Don’t you just want to eat that plate through the screen? Nom nom nom.
Anyone who loves Mexican cuisine, MUST MAKE ENCHILADAS!
And you must show me… seriously.
Tag @feasting_mexican on Instagram or @feastingmexican on Facebook
- 1 lb Shredded Chicken sub recipe
For the Salsa Verde
- 1 lb 10 oz Tomatillo washed, quartered
- 1.2 oz Chile Serrano stems removed
- 2 oz White Onion quartered
- 3 Garlic Cloves
- .4 oz Cilantro, Fresh
- 3 cups Water, Tap
- to taste Knorr's Chicken Bouillon Seasoning (1.5 tsp) * see notes
- Corn Tortillas as needed
- Canola Oil as needed
- Salsa Verde sub recipe
- 8 oz Mozzarella Cheese shredded
- Sour Cream as needed
- Queso Fresco, crumbled as needed
- Create the shredded chicken sub recipe, or use chicken of choice. Left overs or rotisserie chicken is perfect too.
For the Salsa Verde
- Blend the tomatillo, onion, garlic, cilantro, chile serranos and water until smooth.
- Add to a sauce pot over medium heat. Bring to a boil.
- Once boiling, begin to add the Knorr's Chicken Seasoning, 1 tsp at a time, until you reached a desired taste. Season to help remove the raw taste from the sauce and balance out the spice. Set aside.
- Preheat the oven to 350F.
- Heat enough oil in a saute pan to submerge a tortilla over medium heat.
- Add a tortilla and slightly fry and become workable. You want to be able to bend the tortilla without it ripping, but do not fry it enough that it gets too crunchy.
- Lay on a flat surface and put a desired amount of shredded chicken down the center. Roll the enchilada twice to close. Place into a casserole dish or a foil lined sheet pan. Continue until you are out of shredded chicken and replenish the oil on the saute pan as necessary.
- Once you have rolled all the enchiladas, scoop the Salsa Verde over the top. Be sure to leave some sauce to add at the end for those who like them extra saucy.
- Evenly spread the mozzarella cheese over the top of the enchiladas.
- Bake to heat the enchiladas and to melt the cheese until bubbly, about 10 minutes.
- Remove and allow to cool for 5 minutes before serving.
- Top with desired toppings! Provecho!!
- Prep and cook time does NOT include creating the shredded chicken sub recipe
- Season the Salsa Verde in low increment and gradually add until desired taste is achieved (I added 1.5 tsp in my sauce - all sauces will be different
- Use any chicken recipe - left overs and rotisserie chicken work great too