Shredded Chicken Enchilada Recipe

A Saucy Casserole 
to Feel Good About

How many ways can we make enchiladas? Something about these rolled packets of goodness makes us come up with so many different ways. We have veggie filled, arnitas style, rancheros, suizas, verdes and sarapas ways of serving; fillings of shrimp, beef, spinach, pork, chicken and cheese, just to name a few.

I like the way this recipe turned out not only ’cause it was easy; the chicken cooked in the enchilada sauce with a twofold purpose – to soak up the wonderful flavor of the sauce and to add more flavor to the sauce. Give and take. Now, many times I will soak the tortillas in the sauce and give them a light fry before rolling them up, but this bake method works pretty good too. Enjoy!

Shredded Chicken Enchiladas
serves 4

1 tablespoon olive oil
2 garlic toes, minced
1 tablespoons flour
1 -28 oz can Enchilada sauce or make your own
1 cup chicken stock
salt and pepper to taste
2 boneless chicken breasts, cut in half horizontally
1 cup grated cheddar cheese, divided
1 cup grated Monterrey Jack cheese, divided
1/2 cup chopped green onions
1 -4 oz can diced green chiles, drained
12 -6 inch corn tortillas
cilantro for garnish if desired

In a medium saucepan, heat the oil and saute the garlic until fragrant. Stir in the flour and cook for about 1 minute. Stir in the enchilida sauce, chicken stock and bring to a low boil. Lightly salt and pepper the chicken breasts and place in the sauce. Cover the chicken with the sauce and allow to come to a low simmer. Reduce heat to low and cook for about 15 minutes. Remove chicken to a plate and set sauce aside.

Preheat oven to 325 degrees F.

Shred the chicken using two forks. You do this by holding one fork into a chicken breast steadily while the other fork with its prongs facing backwards, ‘scrapes’ the edge and shreds the chicken by pulling away. Place the shredded chicken into a bowl and add about half of the sauce. Add half the cheddar and Monterrey Jack cheeses along with the green onions. Gently combine the mixture.

Brush each side of every corn tortilla with just a little oil and randomly place on a baking sheet.  Do not stack more than 2 high. Place in the oven and cook until hot, leaving the tortillas pliable and soft, not crisp. Remove, stack and wrap in paper towers.

Increase oven temperature to 425 degrees F.Spray a casserole (9×13 inch) with cooking spray.

Spoon about 1/3 cup of the chicken mixture down the center of each tortilla and gently roll the tortilla firmly around the filling. Place each seam side down in the casserole. Bake in the oven for 8 to 10 minutes or until the tortillas turn golden in color.

Reduce oven to 400.  Stir the chiles into the remaining sauce and pour enchilada sauce over the rolled tortillas. Top with the remaining cheese, cilantro if desired and lightly cover with foil. Bake for about 20 minutes. Remove foil and bake 5 to 10 minutes until cheese begins to turn brown.

Allow enchiladas to stand 5 to 10 minutes before serving.

We like a good dollop of sour cream, pico de gallo, and a side of rice and beans.

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