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How to Make Delicious Chicken and Cheese Enchiladas
The Best Chicken Enchilada Recipe
One of the best chicken enchilada recipes I've made is a variation of the Susan Branch recipe from her "Heart of the Home Notes from a Vineyard Kitchen" cookbook. (I highly recommend this cookbook. Everything I make from it turns out great! I have attached the link to the right.) I also make one batch with only cheese for my vegetarian friends and family.
- Preheat the oven to 350 degrees.
- In a medium bowl, mix together the chicken, one can green chilies and one can enchilada sauce.
- In another medium bowl, mix together the other can green chilies and enchilada sauce.
- In another medium/large bowl, mix together cream and salt.
- Heat a couple of tablespoons of oil in a frying pan to cook the corn tortillas.
- When the oil is hot, use tongs to dip the corn tortillas in the oil for a couple of seconds on each side to soften.
- Pat dry with a paper towel and dunk in the cream, coating both sides. (If you cook the tortillas too long in the oil they will become too soft and will break apart.)
- To make the chicken enchiladas, lay the tortilla in an ungreased baking dish, (I use the pampered chef stoneware baking dish. I've added the link from Amazon below. I love this dish and use it for everything.)
- Fill tortilla with chicken mixture, and roll it up.
- Continue until dish is filled.
- To make the cheese enchiladas, lay the tortilla in an ungreased baking dish, fill with sauce and add cheese, and roll it up. Continue until dish is filled.
- When finished, pour extra cream over the top and sprinkle remainder of cheese.
- Add olives on the top at the very end.
- Bake uncovered for 25 minutes and serve hot.
- 3 Cups Cooked Chicken, I use only breast
- Two 4 oz. Cans Chopped Green Chilis
- Two 7 oz. Cans Red Enchilada Sauce, One can for chicken, the other for the cheese
- 3 1/2 Cups Heavy Cream
- 2 Dozen Corn Tortillas
- 4 Cups Grated Jack and Chedder Cheese, You can choose your favorite cheese, too
- Two 4 oz. Cans Sliced Black Olives
- 1 teaspoon Salt
- 1 Cup Oil, for tortillas - amount may vary
Make Enchiladas Ahead of Time
These enchiladas can also be made a day ahead of time and refrigerated. I like to prepare an assembly line of sorts with all of the ingredients layed out for efficiency. Serve with spanish rice, beans and of course margaritas!