Enchiladas are a Mexican casserole type dish usually prepared with corn tortillas and filled with meat or cheeses. This enchilada recipe can be made the night before and heated in the oven the next day for dinner. You can also partially prepare the dish by cooking the chicken the night before, or by using leftover turkey.
These enchiladas are also easy to make with just a few pantry staples. Make sure you have an ample supply of frozen corn tortillas on hand.
Ingredients
- 3 to four chicken breasts, or 4 to 5 cups cooked chicken or turkey
- 1 cup chicken broth
- 1/2 cup cottage cheese
- 3 to 4 cups shredded cheese
- 1 to 2 packages taco seasoning
- 15 ounce can of green chili enchilada sauce
- 17 to 20 corn tortillas
- 3 to 4 tbsps canola oil
- Spray canola oil
- Small bowl of lukewarm water
- Tin foil to cover enchiladas while baking
Directions
- Preheat oven to 350 degrees fahrenheit
- Spray 9x13 glass or metal baking dish with canola oil
- Cook chicken breasts in covered saucepan until done in 2 to 3 tbsps of canola and 1/2 cup of chicken broth
- Cool chicken breasts on plate (you can also cook chicken the night before, but reserve sauce you cooked chicken in!)
- Reserve sauce in saucepan
- Shred chicken into approximately 1 x 1 inch pieces
- Transfer shredded chicken back to saucepan
- Add rest of canola and chicken broth to chicken
- Add taco seasoning and stir, coating chicken
- Cook on medium heat for approximately 5 minutes, then remove
- Add corn tortillas to bowl of water
- Spray bottom of baking pan with canola oil
- Transfer chicken mixture to mixing bowl and add cheeses, mixing thoroughly
- Add the remaining sauce in the sauce pan to the baking dish. Make sure the sauce lines the bottom of the baking dish so corn tortillas retain moistness while baking and don't stick to the bottom of the the dish.
Rolling Tortillas
- Take one corn tortilla from water and add approximately 2 tsps of chicken filling down the side
- Fold in bottom of tortilla, then roll along the side (it's alright if tortilla breaks!)
- Place in bottom of baking pan, with crease of tortilla facing baking dish
- Keep adding tortillas until baking dish is filled
- Sprinkle remaining cheese over enchiladas. Add extra shredded cheese for cheesier enchiladas.
- Spoon green enchilada sauce over rolled enchiladas
Cook enchiladas until cheese is melted, approximately 20 to 30 minutes.
Leftover cooked enchiladas can be frozen.
Use cooked pork or beef instead of chicken for a change of pace. Simply substitute beef broth for the chicken broth.
Serving Suggestions
Serve with a side of shredded iceberg lettuce, sour cream, home-made salsa, and fresh guacamole.
If your looking for looking for other great Mexican style dishes, try this excellent and easy recipe for tasty nachos.
 |
