Here’s a recipe that I used last weekend. Chicken was on major sale at the grocery store. I don’t cook a lot of chicken; there are only two ways that I know how – baked or crock pot. This time, I put 3 pieces of chicken breast (with skin and bones) in the crock pot on high for 3.5 hours. All I added was a little salt, chopped onion and several cloves of garlic. It cooks itself and is very flavorful!
I prefer my enchiladas with shredded chicken, so I shredded the chicken with a fork. I’m sure that baked and cut would be fine as well, or pan fried with a bit of oil, whatever you prefer. I even made my own sauce when I found out that I didn’t have any enchilada sauce in the house (see recipe below). If you’re really in a hurry, you can purchase the pre-cooked and pre-cut chicken.
For a vegetarian enchilada recipe, check out my post on Butternut Squash Enchiladas. They are wonderful too!
Sauce from allrecipes.com
Chicken Enchiladas with Homemade Sauce
- vegetable oil
- 1 1/2 pounds chicken (cooked, shredded or chopped)
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 red onion (chopped)
- 2 cloves garlic (minced)
- 1 cup frozen corn (thawed)
- 5 canned whole green chilies (seeded and coarsely chopped (I opted to leave these out))
- 4 canned chipotle chilies (seeded and minced)
- 1 28-ounce can stewed tomatoes
- 16 corn tortillas
- 1 1/2 cups enchilada sauce (canned or homemade (see recipe below))
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves (chopped scallions, sour cream, chopped tomatoes)
- 1/4 cup vegetable oil
- 2 tablespoons self-rising flour
- 1/4 cup chili powder
- 1 8 ounce can tomato sauce
- 1 1/2 cups water
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- salt to taste
- Enchiladas: Saute onion and garlic in oil until tender. Add corn and chilies. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Add chicken to saute pan, combine with vegetables. Stir in cumin and garlic powder.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. 4. Coat the bottom of your pan or pans with a ladle of enchilada sauce.
- Spoon chicken mixture into each tortilla. Fold over filling, place in pan with seam side down. Once the pan is full, top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with brown rice and refried beans.
- Sauce: Heat oil in a skillet over medium-high heat. Stir
- in flour and chili powder, reduce heat to medium, and cook until lightly
- brown, stirring constantly to prevent burning flour.
- stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.
- Season to taste with salt. According to my husband, the fragrance is amazing. The picture does not do it justice.
Let me know what you think! There are many variations that you could take with this recipe, I’d love to hear what you did. A great way to share a picture of your creation, or thoughts on how you would alter it is to share on our facebook page.