• Chicken Enchiladas

  Filed under Main Dishes - Chicken
  Apr 13
  I love it when a recipe just comes together for me. We all know that I’m not very good at making up my own recipes. But I’m getting so much better at adapting recipes. And then sometimes, I start with a recipe, but it becomes something a lot different than the recipe I started with! This is one of those times.

  I think I started with this recipe because I had some corn tortillas on hand that I needed to use up. But I didn’t have all the ingredients that the recipe called for, so I decided to use what I had on hand. Substitute Monterey jack cheese for queso fresco, a jalepeno for the serrano peppers. Then throw in some dried chiles because I had them on hand. Before I knew it, I was having fun just throwing caution to the wind and making what I wanted. And I especially loved how these turned out. Not that it’s hard to make a good enchilada. But still, these were delicious. And I’d totally make them again!

  Chicken Enchiladas

  Serves 4

  total time: 45 minutes

  2 boneless chicken breast halves, cooked and shredded
  1/2 pound fresh tomatillos, husks removed
  1/2 jalepeno, ribs and seeds removed, minced (or more if you want it spicier!)
  2 dried New Mexico red chiles, stems removed
  1 cup chicken broth
  1/4 of a white onion
  1 clove garlic
  12 corn tortillas
  1/4 cup vegetable oil
  4 ounces Monterey jack, shredded
  1/2 white onion, chopped
  1 bunch fresh cilantro, chopped

  Place the tomatillos, jalepeno and dried chiles in a small pot and cover with water. Bring to a boil and continue to boil until tomatillos turn a different shade of green. Strain the mixture. Place the mixture in a blender or food processor with the quarter of the onion and the clove of garlic. Add chicken broth and blend all ingredients until they are completely pureed. Season with salt as needed. Pour salsa into a saucepan and bring to a low boil.

  Pour the oil into a frying pan and allow to get very hot. Slightly fry the tortillas one by one in the hot oil, setting on a paper towel afterwards to soak up some of the oil. Finally, dip the fried tortillas into the salsa until tortillas become soft again. Place on plates – 3 per person.

  Fill the tortillas with the shredded chicken and extra salsa. Top the chicken with some cheese, chopped onion, and cilantro. Roll the tortillas and top with a little more cheese and sauce. Place plate under the broiler for a few seconds if you want the cheese melted. Serve.

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  12 Comments

12 Responses to “Chicken Enchiladas”

1. 

   Sweet and Savory said on April 13th, 2010 at 2:19 pm

   Yum…I love a good enchilada. Probably my favorite mexican dish!

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2. 

   kat said on April 13th, 2010 at 2:20 pm

   I like your version because it is full of things I most likely have too

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3. 

   Barbara said on April 13th, 2010 at 3:10 pm

   Using what you have left over in a dish often results in a fabulous new invention!
   And this is!

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4. 

   A Feast for the Eyes said on April 13th, 2010 at 4:23 pm

   I love it when I improvise and something turns out great. These look amazing, and I think you did a great job of winging it. The only challenge comes in writing the recipe, because half the time we don't measure….right? I've been craving enchiladas for days.

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5. 

   Joanne said on April 13th, 2010 at 5:58 pm

   One of my favorite things about enchiladas is just how versatile they are. I'll have to try this recipe!

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6. 

   Pam said on April 13th, 2010 at 6:24 pm

   Love enchiladas and this is a great recipe! Yum!

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7. 

   grace said on April 13th, 2010 at 9:04 pm

   don't sell yourself short, deborah–i've had a bad enchilada or twelve. they're no walk in the park to put together from scratch. these look great!

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8. 

   Mary said on April 13th, 2010 at 9:13 pm

   Looks delicious. Would be great for my lunch. Thanks for sharing. MaryMoh at http://www.keeplearningkeepsmiling.com

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9. 

   Abby said on April 14th, 2010 at 12:26 am

   Hispanic cuisine is a great one to play around with! These look great.

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10. 

    Kim said on April 14th, 2010 at 12:47 pm

    Don't you just love how enchiladas and tacos, etc. are open to such interpretation? Love what you did with these.

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11. 

    Pam Ponder said on April 14th, 2010 at 1:30 pm

    Yumm I love chicken enciladas

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12. 

    Sophie said on April 15th, 2010 at 1:29 pm

    I actually struggle making enchilada sauce . The first time I made it, it was way too thick. Your sauce looks delicious, great consistency. I've been craving these and decided to just used a canned sauce last week…definitely not as tasty as homemade!

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