They were easy and delicious! Living in Texas I eat a lot of Mexican food, but I’m still trying to find a favorite recipe to cook at home. Wow these were really good. Fried Chicken Sandwich Recipe (The Best! Canned enchilada sauce was invented by corporations many years ago to satisfy a certain type of palette of those who were not able to make their own. The recipe looks awesome!!! Think of them like a casserole with little enchiladas. Turned out great! Let them cool a little and then fill them as usual. Turned out perfectly! My mouth is watering. I loved that you cook the chicken in the sauce…makes everything all the more flavorful. I normally dont leave comments on websites. I don’t typically bake mine, but I am definitely going to try this recipe. Everyone loved the dish, served with rice and black beans. I hope that helps! Really quite easy to make- and it’s absolutely delicious. My husband could not quit saying how much he loved this recipe. Traditional Mexican enchiladas are made with corn tortillas. to make it. I have found that the tortillas that are in the refrigerator section of the store that you have to brown on a dry skillet. Just read your enchilada recipe and unfortunately, tortillas do tend to fall apart. I will try that type next time with hopes of keeping them together. this seems different to me for some reason. My husbands new fav enchi recipe. Flour tortillas tend to be less healthy, as they often contain refined flours and lard, but that isn’t always the case. I don’t fry things often, so I really don’t feel too guilty about it. Even when I thought I finally got it figured out, they started breaking in the pan.. BAH! Nothing wrong with canned sauce. I lightly coat a metal pan with olive oil and they come right out. Love hearing that! I made this recipe for the first time a few weeks ago for my mom (who grew up in a Mexican home). Great recipe! I made these for dinner and they were yummy! Thanks for sharing and see ya around . Repeat until you have 8 enchiladas then top with the remaining sauce and cheese. All Now check your email to confirm your subscription. Very good!! Hi Lacy, congratulations on your blog. Made this tonignt and it was good. And I added extra cheese and I only put it in the oven at 375 for 20 minutes total. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. off to read up on more of your recipes and can’t wait to try this particular one! The oven temp is now the same for both times in the oven. I made these last night (and am currently eating the leftovers for breakfast while I write this), and my VERY picky significant other LOVED them! My husband SCARFED this down. I had the same problem until a couple of my Hispanic friends showed me what I was doing wrong. Yay, Amanda! FANTASTIC!!!! Did you change the recipe for the shredded chicken enchiladas? of the shredded cheese over the top of the chicken. . when do you freeze them, after they’re cooked with cheese and sauce? Stir until well combined and the cheese is melted. https://simply-delicious-food.com/shredded-chicken-enchiladas Your tortillas look like flour tortillas. Can not wait to try this! They rarely tear or fall apart. Your instructions have changed since I made this last time. Thank you for sharing your recipe! I added a little more cheese than the recipe stated and threw some black olives on top as a garnish. Transfer to a blender or food processor and blend until smooth. We double the recipe. Thought you might want to try it sometime. Found your recipe on pinterest and tried it last night. I couldn’t find the sauce that you used so I went with a Chi Chi’s mild – and it was still too spicy for my taste. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. this just requires less time for the tortillas to “sit” in the sauces while it all heats up. i always slightly fry my tortillas in a small amount of olive oil and let them cool before i put the filling in. Delicious looking dish! you happen to aren’t already. I then stuff them with my secret recipe and when ready to serve I microwave them to just melt the cheese–no baking required thus shells intact. I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. I went through an entire bag of shells because they kept ripping or breaking. So easy to make, and I just added green chili peppers to the sauce . hope you’re having a good time in texas! But I’ll tough it out for some alcohol! awesome awesome site! A friend puts a little enchilada sauce in the bottom of the pan then continues to assemble and top her dish. but, they hold together and roll nicer. I made 2 batches (1 for dinner tomorrow night and 1 for a friend of mine who just had a baby). Cheers! Sautéed the garlic and about a quarter teaspoon of diced green chilies in some olive oil before adding a touch of chicken broth, and then the enchilada sauce. THANKS. For your tortillas, melt butter in a bowl. Turn off the heat and add sour cream, queso fresco, and 2 cups of shredded Monteray Jack cheese. Smiles!! In a large skillet, heat olive oil over medium-high heat. My tortillas got tough as well, hard to cut. O.K. Thanks for sharing your recipes. Myra, I used to use the jarred stuff years ago, but I found it just didn’t taste as good as fresh garlic. So glad you enjoyed it, Jay! I doubled the recipe and fried my corn tortillas before hand. I made them about a month ago and we loved them. After I filled my tortillas, I put them in the oven for about 10 minutes, took them out, and put more shredded cheese on top, and topped them off with a decent amount of white cheese dip I found in the refrigerated section of the grocery store by the sour cream and other cheeses. Stir to combine. Because my mate and I love all things ghost pepper spicy, I dropped a couple of those, as well as a couple each of serrano and habanero peppers into the sauce to simmer with the chicken. Required fields are marked *. How to make Chicken Enchiladas – step by step, The best chicken enchilada recipe – made with rotisserie chicken, Top tips for making Shredded Easy Chicken Enchiladas, Check out these other delicious Mexican Chicken Recipes. These are the only kind of tacos we make and top them with pico de gallo. Wrap them in a damp paper towel or kitchen towel and microwave for 15 seconds to soften. Didn’t even bother to salt and pepper the chicken, the enchilada sauce and cheese gave it plenty of seasoning without the additional sodium. I do the same thing and it works great! Thank you so much for the delicious recipe! Flavorful shredded chicken enchiladas baked in a rich home-made enchilada sauce topped with crumbled feta and grated cheddar cheese. making them again tonight & we are so excited! Very easy and tasty. This base will stabilize the enchilada sauce to make it the perfect consistency to coat every inch of tortilla. Can’t wait until they’re done. I highly recommend this recipe if you’ve never made enchiladas before…and even if you have, try this one. Here are a few more enchilada recipes. Lisa. Your enchiladas look awesome! It’s very easy and tastes delicious. I was able to make 20 and I used a 9 x 13 and a 7 x 11. What do you think – will this freeze well? Heat a pan on medium with a little olive oil. The first two times with red enchilada sauce, and tonight I tried it with green. The use of all of the spices saves on the amount of sodium you would get from a can. Enchiladas have been a favourite of mine for many, many years and it’s really not that hard to see why. Try it! By taking a few short cuts you can make the most delicious Mexican meal in less than an hour! She’s been getting several meals so I was thinking about letting this be a freezer meal for her husband to just pull out. Next tine I wont fry the tortillas as long, they were pretty crunchy on the bottom, hard for my littles to cut. Thanks!!! Thanks for sharing . I had tons of shredded chicken left over from something, and this was fantastic. he kept begging me to make it again basically right after i cooked it! :)Then I smother with green chili, cheese, etc. Though, I’m always happy to hear suggestions . Thanks. Ever since I discovered your blog I’ve been obsessed with making these awesome dishes. I’m new at cooking but i made this exactly like your recipe. I’ll definitely have to try this one out! However, that said, I have found that many people, including Mexicans, do not know what carnitas (pork) is. well, i’m about to try this for the first time……for a potluck party. See #1 . I like this way better because it’s less fat and more enchilada sauce . And you have to make the filling anyway so you might as well just do the sauce yourself too, right? There is also a similar tortilla made by Mission. Do you think I could assemble the chicken enchiladas a day prior to baking them? I am so happy I found your site because you really do have a lot of good and healthy recipes. My father is a bit harder to please but he cleaned his plate so I will say that these were definitely a success! Costco has the best price on the flour ones. What changed?? This might be the only way I’ll ever get my sister to drink red wine too! It was easy and so worth it to make the sauce from scratch. Thanks for the recipe :], Yay, Hama! But, still – what an easy and tasty recipe! This is one of my family’s favorite meals. Hi Megan! Sounds great, Laura. The homemade sauce was HEAVEN! Still very tasty. I covered, turned the heat down a bit, and took out about 10-15 minutes later. I’m glad everyone loved it! Both are delicious !! Sprinkle sea salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Great idea, Lindsay. I had never made Mexican food before but my daughter was begging me to try it. I used flour tortillas instead of corn and they held up beautifully and were nice and crunchy on top. Delicious! I was just thinking the same thing but also layering it in the round crock-pot could be perfect. could I make these with leftover rotisserue chicken? If you like the kind of enchiladas you get in the restaurant (especially in California and parts of Mexico) this is how it is made. I have a slightly different recipe on my blog, but this sounds absolutely something he would eat. I am definitely going to try your recipe, looks delicious! I would make this again. You can wipe off extra sauce but, it softens the tortillas and adds to the flavor without the added fat and mess :). Carrots, quinoa noodles, and tomatoes add extra flavor and... What’s So Great About Monk Fruit? Thanks for sharing how you changed it up! My Grandmother used this method and I have always used it with no problems. To make the filling, saute the onion in a large frying pan until soft and translucent then add the garlic and mushrooms and fry for another 5 minutes. YAY! I made these last night and they turned out perfectly! Your recipes is awesome. I am going to make these to have on hand through the holidays. Glad you enjoyed the enchiladas for Cinco De Mayo, Marybeth! It’s a lot easier to roll them and don’t fall apart. I can’t wait to make my own homemade enchiladas at home. It’ll just take you about 10 minutes extra. You can always get creative and add your favorite ingredients! The enchilada sauce is so damn good! Learn how your comment data is processed. I will be tri this soon but will have to usse flour tortella no my son allergic to corn. Continue the good work! These are in the oven right now! in the bottom of the pan first to keep them from sticking – even tho you use the spray. Yum, yum, yum! Used 8″ corn tortillas and heated them . yes, it is adding a little bit of unnessesary fat. It’s really amazing, I am going to make this for one more time, adding some extra cheese make this to touch each and every part of my taste buds. Quick, easy to follow directions. Thanks and I LOVE the simplicity and lay out of your blog. I just made these last night and they were delicious! I grew up in the Salinas Valley in California and what I usually saw was frying the tortillas like NanaBread.

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