Enchiladas Recipe

While tacos will always have a special place in my heart, enchiladas are a very close second. They are so savory and delicious, it comes to me as shock by how few people will use them as the entrée to serve for a Cinco de Mayo dinner fiesta. Hopefully, by sharing this recipe with you all, you'll see how easy they are to make and will want to add it to your list of dishes to serve at your next gathering!

Preparation time: 10 minutes

Cook time: varies (depending on shredded chicken method) if store bought, 30 minutes, if homemade then 4 hours

Duration time: 40 minutes or 4.5 hours (see note above)

Yields: 12 enchiladas

Ingredients:

1 pound chicken breast or 1 rotisserie chicken

2 tablespoons of chopped chiles in adobo sauce (remove seeds if less spice is desired)

3 cups of tomato sauce

1 1/2 cups of chicken broth

4 garlic cloves (minced)

2 tsp olive oil

1/2 tsp of chili powder

1/2 tsp of cumin

salt and pepper to taste

12 corn or flour tortillas (whichever your preference)

2 cups Mexican style shredded cheese

1/2 cup of chopped cilantro

1/4 white onion

1 cup sour cream (for serving)

1/4 cup of cilantro chopped (for serving/garnish)

Steps:

1. Add your chicken breasts to a crockpot on high for 3.5 hours. Once done, remove the chicken breasts to a cutting board and, using two forks, shred the chicken breasts. Alternatively, you can purchase a rotisserie chicken at your local grocery store and shred it.

2. To create the enchilada sauce, set the stove to medium-high and, in a sauce pan, add 1 tsp of olive oil and 4 cloves of minced garlic. Once the garlic has began to brown, add in, chiles in adobe sauce, chicken broth, tomato sauce, chili powder, cumin, salt and pepper to taste. Stir together and bring to a boil, then lower the heat to low and let simmer for 8 minutes. Transfer 1/2 the sauce to a jar.

3. Add shredded chicken to the remaining sauce in the sauce pan and stir together. Let sit for about 2-3 minutes.

4. Preheat your oven to 400F. Using the sauce in the jar, pour some sauce to the bottom of the baking dish and be sure it spreads out evenly across. With your tortilla in hand, add about 2 spoonfuls of chicken and carefully roll the tortilla closed and add to baking dish. Repeat this until all enchiladas have been rolled closed and added into the baking dish. Pour the remaining enchilada sauce over the enchiladas and sprinkle over the shredded cheese evenly. Place baking dish into the oven for 20 minutes.

5. Serve with sour cream and cilantro if desired.

6. Enjoy!

If you liked this recipe, let me know below. If you try it, share it with me! Not that it's necessary, but it always feels good to know someone out there is enjoying my recipes!

From my home to yours,

Nat