The first time I had chicken Enchiladas, my cousin Christine made them. And I fell madly in love with the Mexican Lasagna. The next time I had them my friend Lara made them and they were really good too. So I decided to start making them myself.
First sauté the onion and butter on medium heat until soft (about 5 – 10 minutes).
| butter | 2 T |
| 1/2 | onion |
Next add the seasonings. If you like it spicy add more, if you like it mild add less.
| 1 teaspoon | chili powder |
| 1/2 teaspoon | cumin |
Add the can of enchilada sauce and once bubbly, reduce the heat to low and add the cream.
| 1 can | enchilada sauce |
| 1/4 cup | heavy cream |
If you’re good at multitasking this step could be done while making the sauce. On a cookie sheet; salt, pepper, and drizzle with oil chicken pieces in a single layer (both sides). Put in the oven at 425 for 10 – 12 minutes. Once cooked, shred with 2 forks.
| 1 lb | chicken breasts (boneless) |
| to taste | salt |
| to taste | pepper |
| lightly drizzled | olive oil |
Put the shredded chicken in a bowl and add enough of the enchilada sauce to coat all of the shredded chicken.
Prepare the cheese, use your favorite kinds. I like to use shredded cheddar, mozzarella, and Jack.
| 6 cups | cheese |
In a large casserole pan, add a layer of the enchilada sauce to the bottom of the pan.
To make the enchiladas you will need about 15 tortillas, depending on how much filling goes into each enchilada. You can use corn or flour tortillas, and warming them (microwave, oven, or pan fried) ahead of time makes it a little easier.
| 15 | corn/flour tortillas |
Once all of the enchiladas are rolled, cover with the enchilada sauce.
Sprinkle the remaining cheese on top and put in the oven at 425 for 20 minutes or until everything is melty.
