It’s only the second day of posting and I already have a recipe request! At the risk of posting one of my (really my husband’s) best recipes right out of the gate, I have to keep my readers happy.
We’ve made these enchiladas for parties, family gatherings and just a random weeknight dinner and they are always a hit….probably because they are delicious.
Here’s how you make this magic happen:
- 2 cloves garlic, minced (I use more than this because I love garlic)
- 1 can green enchilada sauce (28 oz.)
- ground black pepper
- 3 boneless, skinless chicken breasts
- 2 cups shredded cheese, divided (you can use a mixture of cheddar and Monterrey jack or a mexican or taco blend pre-shredded from the grocery store)
- 1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
- jalapeno and tomato slices for top garnish (optional)
- 12 6-inch corn tortillas
- cooking spray
- Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling.
- Generously sprinkle black pepper over the chicken breasts and nestle them into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
- Preheat oven to 425 degrees.
- Using two forks, shred the chicken breasts by holding one fork steady and slowing scraping the other fork, prongs faced backwards, away from the other fork (see picture below). Transfer the shredded chicken to a large bowl.
- Add half the enchilada sauce, 1 cup of cheese and the 1/2 cup of cilantro to the chicken. Stir to combine.
Warm the corn tortillas. There are a few ways to do this. The original recipe said to wrap them in a damp towel and microwave for 20-30 seconds. This method doesn’t work so well, in my opinion. The tortillas tend to crack and are very hard to roll. Using a tip from my brother (thanks, Jim!) I bought a tortilla warmer. You can heat the tortillas in a pan until warm and then put them in a tortilla warmer, but the tortilla warmer I got is meant for the microwave, so I wrapped the tortillas in a damp towel, put them in the warmer and microwaved in two 45 second increments. This worked great, no cracking!
- Use cooking spray to coat a 9×13 inch baking dish.
- Spoon a little less than 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
- Lightly spray the rolled tortillas with cooking spray, or brush with oil. This will help them turn golden in the oven and help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
- Reduce the oven temperature to 400 degrees. Remove the dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro and jalapeno and tomato slices, if desired.
- Lightly cover baking dish with foil and bake for 20 minutes.
- Remove foil and bake, uncovered, for a final 5-10 minutes or until the cheese is golden.
- Let stand for a few minutes before serving.
Notes: this is also a great recipe when you have leftover chicken or turkey. It saves the chicken cooking step and tastes just as delicious. I made these the day after Thanksgiving with leftover turkey.