My chicken enchiladas, nope these are not authentic Spanish or even Mexican Enchiladas but man are they good! I like to not be bound by a recipe… It's just dinner.... roll with it! Creating food is very relaxing to me, and I think it's because I don't stress over measuring or weighing. This drives my daughter crazy! She likes to be able to recreate something just like before and that drives ME crazy!! To each their own in the cooking world! When I'm baking or creating candy I measure exactly but not in my dinner creations. If you need exact measures, when I make them again, I will take the moment to write it all down for you. Just let me know if that's what you need… It's a good lesson for me and I can leave the recipe in the family recipe book for my daughter! But I'm sure she's made these enough that she's got this one in the bag now!
Cooked Chicken, Roasted, barbequed, smoked... Your preference
Roasted Poblano Peppers or Chilies (optional) diced Cheese – queso, Monterey Jack, cheddar or a wonderful combo of all.
Green enchilada sauce.
Flour tortillas
My rule of enchilada thumb is corn tortillas for red sauce and flour tortillas for green sauce. Brown rice tortillas work well if you gluten intolerant or just reducing glutens in your life.
But honestly do what your family and you like… It's your dinner and/or breakfast!
I use the leftover Money Chicken to make this recipe…(On my blog) If I have any lefover, of course. If not I'll buy a rottisserie chicken or two to make this yummy recipe. My kids and husband love this not only for the intended dinner but will hide it in the fridge for breakfast with eggs the next day. So I make a lot of these when I make them for all to enjoy!
Shred chicken off the bones and no skin. Doesn't need to be chopped unless you have little ones, you know your home, do whatever you need to do to adapt for your family.
Take fresh flour tortillas, I line them in half on a rimmed cookie sheet like tacos.
Then I start with a little chicken in each one, about ¼ cup each depending on the size of my tortillas and how hungry my crew is, I then add a little cheese of choice, then I put just a little green enchilada sauce inside, taking each one now I roll them up on the same sheet, (I like easy prep work on the same pan) once they are all rolled up I put the rest of the enchilada sauce all over them and top off with more cheese. In the 350 degree oven for 30-40 minutes until they are golden and the cheese is melted.
I serve these beauties with black beans and Spanish seasoned brown rice, avocados or guacamole, salsa and sour cream and tortillas chips of course.
Some times I need to change it up, I put the black beans inside with some roasted peppers and onions and/or roasted corn too.
I have also done this casserole style, just layering like a lasagne in a glass 9 x 13 pan. Really it's about the flavor and what works best for your family.
Sure you can make your enchilada sauce, and yes it's better. But sometimes you just need dinner up and ready in a flash I always have green enchilada sauce on my shelf in the pantry. When I can make the enchilada sauce, I'll make a bunch and freeze it up for next time. I just choose my battles some days and roll with the family requests. I always go for organic, natural and homemade to the best of my ability and budget.
