Chicken Enchiladas

Remember last week’s post….homemade red enchilada sauce?  If not, here it is – my recipe that is super simple and packed with flavor.  And just in case you didn’t read up – enchiladas happen to be one of my husband’s favorite meals. In fact, my chicken enchiladas sort of won him over when we first started dating 😉  So, as promised, here is how I make this swoon worthy dish.

Necessities:

1.5 pounds shredded chicken (you can cook and shred your own or buy a precooked rotisserie chicken and shred it)

1 batch of my homemade red enchilada sauce (if you choose to use canned sauce you will need a little over 3 cups of sauce)

2 cups of shredded cheese (I use a blend of Monterrey jack and cheddar)

18-20 flour tortillas, 6 inch size (if you prefer corn tortillas go ahead and use those)

Method:

Preheat oven to 350 degrees and set out two 9 x 12 baking dishes.  In a large mixing bowl shred the chicken.

Next add in 2 cups of enchilada sauce and 1 cup of shredded cheese.

Now mix, mix, mix the filling and then prepare your rolling station.  I usually set up the tortillas on a cutting board and have my filling in front of me ready to go. Before beginning to roll, make sure to add a small amount of sauce to the bottom of each baking dish – this will help prevent your enchiladas from sticking to the pan.

Now you are ready to fill and roll your tortillas.  I use about 1/4 – 1/3 cup of filling per tortilla.  Place it on one side and roll it up – super simple! Depending on how tight you squeeze them in you can usually get 8-9 in a pan.

Next pour the remaining sauce over the two pans of enchiladas.  I find this to be plenty of sauce, but if you like yours extra saucy you may need to make extra sauce – it’s totally a personal preference.

Sprinkle 1/2 cup of cheese over each pan and just like that these bad boys are ready for the oven!  Again, the cheese on top is personal preference – if you like more or less cheese, adjust accordingly.

Bake in preheated oven for 25 minutes.  See the cheese getting all melty? Can you smell the robust spices from the sauce?  My mouth is watering…….

Remove from the oven and allow to cool for a few minutes before serving. They are delish just as they are, but even better topped with sour cream and fresh avocado.

And that my friends, is how I make my husband’s favorite enchiladas. Hope you try out my recipe and have a fabulous week!