Basic Chicken Enchiladas

This recipe is one I’ve developed through trial and error. I finally got a great tasting chicken enchilada that everyone in my family likes (no left overs at all!), and I am capturing here it for easy access later.

Ingredients:

About 3 medium sized chicken breast halves, skinned

½ medium onion

1 small can of diced green chilies

1 package of taco seasoning

1 large can of red enchilada sauce – you will have leftovers

Corn tortillas for enchiladas (need about 10 of them)

Shredded cheddar cheese (or any variety you want to use). I am unsure how much as I shred cheese blocks in the food processor and just throw on as much as it looks good to me. I’d say 2-3 cups to be sure to have enough.

Devices used:

Crock Pot

Small Ninja chopper

Conventional oven

Stove top

1200-watt microwave oven

Dishes/Pans:

10-inch chef pan or dutch oven

Medium oblong CorningWare dish with glass lid

Notes:

You don’t have to make a puree out of the onions and chilies. I do this because my son does not like to eat chunky onions or chilies. But he does like the taste of them, so the puree pleases. I also do not add olives or peppers to them for the same reason.

Shredded chicken:

Big pack of chicken breasts (I cook a whole big pack at once and use it for many different dishes, you can cook only what you need for this dish) covered with chicken broth, cooked on low setting in crock pot for 8 hours

Remove chicken from crock pot, shred chicken with forks (or a hand mixer works well too) – save broth for gravy or otherwise set aside as it is not used for enchiladas

Puree:

½ medium onion, cut into quarters

1 small can of chopped Ortega chilies

Place both the chilies and onion in a small Ninja chopper (or like device) and chop until it’s a smooth puree

Preheat conventional oven to 350 degrees F

Place 3-4 heaping cups of shredded chicken in a larger size pan over medium heat. I use either a Dutch oven or a 10-inch chef pan

Stir in the onion/chili puree and about a half cup of Old El Paso red enchilada sauce, just enough to moisten the chicken without making a soup out of it

Stir in ½ package of taco seasoning or more to taste

Stir to mix thoroughly while heating. It only needs a few minutes to heat up enough to work with – it will be going into the microwave and then into the conventional oven and you don’t want it to be over cooked.

Enchilada rolls:

Separate about 5 enchilada tortillas on a plate heat in microwave for about 15 seconds to warm

Pour a thin layer of enchilada sauce in the bottom of a medium, oblong casserole dish

Spoon about 1/8 of a cup of chicken onto the edge of a tortilla, add a couple pinches of shredded cheddar cheese, roll and place into the casserole dish starting at the end with the outer edge of the tortilla facing down. Do this until you have a completed row with the bottom of the dish filled with enchiladas (about 5 of them).

Spoon enchilada sauce in a thin layer (or deeper if you like) over the first row of enchiladas sprinkle with shredded cheese.

Repeat to create a second row on top of the first. Do not put the sauce on the top (yet).

Cover the casserole dish and place in microwave. I use the sensor reheat feature on my microwave oven and let it go until the lid is steamy. I think the equivalent of this on an oven that doesn’t have a sensor is something like 3-4 minutes on 60% power.

Remove from microwave. Remove lid. Pour enchilada sauce over the top layer of enchiladas moderately – you probably don’t want them swimming in it. Top with desired amount of shredded cheese.

Place in conventional oven, uncovered, for about 10 minutes or until cheese is melted and sauce is bubbly.

It’s now done. Serve and enjoy!

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