Chicken Enchiladas
About the Recipe
This recipe will be very similar to what you'd receive if you ordered it at a Mexican restaurant. The aromatic flavor of the corn tortillas, with the salty tangy chicken, and the deep rich enchilada sauce is awesome.
The flavor combination is fantastic. You can make this dish ahead of time and keep it in the fridge until you are ready to cook it.
The Mexican restaurant that I worked at, made full sheet pans full for meal service. They placed them on a thick ceramic plate, ran the plate through a conveyor belt broiler, and then added the Mexican Rice and Refried Beans when the plate came out.
This made the service quick and the enchiladas were very hot with the cheese melted and lightly browned on top. They were so fantastic.
Variations
You can also make these with other fillings such as beef enchiladas, barbacoa beef, barbacoa pork, refried beans and cheese, cheese, or mixed vegetables.
Equipment Needed
You will need a heavy stoneware or ceramic baking dish. One that can withstand the oven or broiler.
- 2 lb Rotisserie Chicken Breast (Chopped/Shredded)
- 1 cup Chicken Stock
- 1 cup Pace Brand Salsa
- 1 cup Beef fat (Or avocado oil)
- 18 ea Corn Tortillas (Yello)
- 8 oz Monterey Jack Cheese (Shredded for the filling)
- 8 oz Monterey Jack Cheese (Shredded for the top)
- 1 cup Enchilada Sauce
- Enchilada Instructions
Preheat oven to 375.
Heat oil in a small 6-8" pan on low heat.
Mix 8oz of cheese with the cold Ranchero Chicken recipe in a medium-sized bowl.
Place the corn tortillas in the hot oil, one at a time, until they start to sizzle a little, then remove it and place it on a plate with a paper towel to drain.
When all the tortillas are out of the oil, assemble the enchiladas by placing about 2-3 oz of the chicken mix across the lower 3rd of the tortilla and roll the tortilla up like a carpet. Place it in the baking dish with the seam side down. Continue this until all enchiladas are complete and placed in the baking dish or pan.
Spoon the enchilada sauce across the center of the enchiladas, leaving about a half-inch of the end of the tortilla uncovered with sauce. You don't have to do this, but it looks nicer in the dish with the color contrast.
Sprinkle 8oz of cheese across the center of the enchiladas spreading evenly across all enchiladas.
Place the dish with enchiladas in the preheated oven and bake for approximately 30 minutes, or until the chicken reaches 165.
This may take more or less time, depending on how cold the chicken is.
Serve this dish with Mexican Rice, Refried Beans, Chips and Salsa, Guacamole, and Sour Cream.
Use this recipe to make Beef Stew, beef tips and noodles, or Beef and rice. Serve with a nice salad and buttered garlic french bread.
