Chicken Enchiladas

August 29th, 2011 § 2 comments

The chicken enchilada – one of my favorite Mexican dishes. I look forward to taco night all day but enchilada night could become a frequent dinner plan soon. Before making this recipe I had never made enchiladas or shredded chicken. Surprisingly enough (or rather not), shredding chicken is a lot like shredding pork. This recipe is a conglomeration, like most of my recipes, of a few recipes that I found. That’s the best part about Google, I can find 10 recipes and put them together to make something that fits our tastes (like adding more cheese!). Alright, the recipe:

1 lb Boneless chicken breasts
1 can (28oz) Enchilada sauce
8 Flour tortillas
2 cups shredded Asadero cheese
2 cups shredded Monterrey Jack cheese
1/2 cup Green bell pepper
1/2 cup Red bell pepper
1/4 tsp Black pepper
1/2 tsp Kosher salt
Optional: 1/2 cup Diced onion

-Preheat oven to 400°F and pour the enchilada sauce into a high-sided sauce pot on medium heat, covered.
-Once that’s bubbling up real nice, put your chicken breasts in with a good amount of room on all sides of them for proper cooking, cover!
-Cook for 15-20 minutes or until the chicken breasts’ internal temperature is right at 160 (if you over-cook them then shredding will be a pain)
-Grab two forks and tear into the breasts until all is shredded up.
-In a skillet, heat a tablespoon of oil over medium high heat and add in the peppers and a pinch of salt.
-Cook until softened or however you would like the peppers to be.
-Now, assemble the enchiladas. Place about a tablespoon of the vegetables on a flour tortilla followed by about 2-3 tablespoons of chicken and 2-3 tablespoons of the Asadero cheese. Roll up to close.
-Place the enchiladas in a 13×9 baking dish side-by-side. Pour about half of the remaining enchilada sauce from the pan over the enchiladas and then cover with the 2 cups of Monterrey Jack cheese.
-Bake for about 15 minutes until heated through, cheese is melted, and the enchilada sauce is bubbly.
-Like most baked dishes, let this one sit for 5 minutes after cooking before serving.

The first time around I used taco sauce rather than enchilada sauce and it tasted alright. The second time around I used real enchilada sauce but the brand I got was a little strong on the chipotle pepper side of life. You should probably try a few different types of sauce to find one you like. One other thing to note is the Asadero cheese. This is usually marketed as quesadilla cheese or Mexican melting cheese. It’s just a white cheese that melts real nice and makes Mexican food taste amazing – it goes great on tacos, too.


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