Especialidad de la Casa–Enchiladas!

Creamy chicken and cheese rolled in corn tortillas with our special red sauce.  Served with Spanish rice and pintos, lettuce, tomatoes and green onion.  Topped with more cheese and a dollop of plain yogurt.    ~market price

Great Mexican restaurant?  Nope–your house!  Mr16 was heard saying these enchiladas were the best I ever made!  DH had seconds.  I couldn’t stop making the mmmmmmm sound.  Ready to make them yourself?  Here we go!

Gather these ingredients:

  • 1-1 1/2 pounds of chicken–cuts of your choice, or already cooked rotisserie chicken from the grocery.
  • 1 can diced green chilis
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 TBSP olive oil, for sauteing
  • salt and pepper to taste
  • 1-2 jars of your favorite enchilada sauce.  We LOVE Religious Experience Enchilada Sauce–it has a rich, mild traditional red sauce flavor.
  • 1 pound shredded Mexican cheese
  • 1 cup plain yogurt (or sour cream if you prefer)
  • 14-16 corn tortillas  I LOVE the flavor and texture of La Tortilla Factory’s Hand Made Style Corn Tortillas, a blend of corn and wheat.  They come in white and yellow–I get the yellow.
  • cooking spray

Start by preheating your oven to 350 and spraying an enchilada pan (8×12) and an 8×8 pan with cooking spray. 

Place a large fry pan over medium high heat, add the olive oil.  When you can smell the oil and it starts to shimmer, add the chopped onions, garlic, can of green chilis, salt and pepper.  Saute until onions are soft.

While onions are softening, cut the chicken into bite size pieces.  (Safety note–always wash your hands carefully before and after handling raw meat, be sure your knife is sharp, use a cutting board dedicated to raw meat and that can go in the dishwasher.)  Cutting chicken is easier if it’s partially frozen.

When onions are soft, add chicken to the pan and cook until it is done and no longer pink at all.  Remove from heat.

In a large bowl, place the yogurt (or sour cream) and half of the cheese.  Add the chicken and stir to combine.

Set up your counter to assemble the enchiladas: tortillas out of their package, enchilada sauce in a shallow bowl, the bowl of filling, and the sprayed pan.

Dip a tortilla in the sauce, wipe off some of the excess (which I couldn’t do with this one, because I was taking pictures with my other hand at the same time–something you’re probably not going to be doing!)

Lay the dipped tortilla in the pan and place some filling in the middle of it.  I usually use my hands to do this, but because of the picture thang, I used a spoon for this one.  I used my hands for the rest–messy but faster and easier.

Put down your camera (!) and using both hands, roll the enchilada and leave it in the pan, seam-side down.

Continue until your pan is full.  Grab the other pan and let it handle however many are left.  I got 14 this time.  Because I don’t measure how much I put into each tortilla, this amount varies from 12-16.  Don’t squish more than 10 in the bigger pan–8 in a row and 2 up the side.

Slather the tops of the enchiladas with the remaining sauce.  If you have no sauce left over, open another jar.  It’s important that every bit of the tortillas have sauce on them or they will bake with inedible hard parts on the edges. Sprinkle half of the remaining cheese on top, and bake 20-25 minutes, until heated through and cheese is browned and bubbly.

If you want to serve these with the sides, start rice when you preheat your oven.  Cook according to package directions.  When it’s done, add one can of Rotel Tomatoes.  When the enchiladas come out of the oven, nuke a can of pinto or black beans in the microwave.  Place a couple enchiladas on a plate, add a little mound of beans, a little mound of rice, and an undressed salad of lettuce, tomatoes and scallions.  Top all but the salad with a bit more cheese and a dollop of yogurt.  Whip up some margaritas and….Enjoy!

These are not completely traditional enchiladas, but have a yummy traditional flavor with less fat and less effort.  If you use a fat-free yogurt and cheese, they are very figure-friendly.  They are great warmed up the next day, and will be the envy of your collegues at work!



Filed under dinner, recipe

2 responses to “Especialidad de la Casa–Enchiladas!

  1. Pingback: Mama Celine’s Refried Beans « Somethin' Yummy

  2. Pingback: Leftover Turkey-Palooza! | Somethin' Yummy

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