January is over and we’ve been doing pretty great sticking with our Sunday Supper plan. With alternating our Sunday meal planning I was lucky enough to have one of mine fall on Super Bowl Sunday, yay! (This is full of sarcasm in case you couldn’t tell.) Super Bowl kind of comes with its own predetermined menu; wings, nachos, 7-layer dip, chili, so what was I supposed to make? I didn’t think a French pot au feu would cut it. Andrew usually does the Super Bowl food, except for 7 layer dip that’s all me, so I was stuck. I started thinking about what foods scream America, burgers, hot dogs, apple pie…still nothing I wanted to make for our Sunday Supper. Then it hit me, Tex-Mex. I would tackle chicken enchiladas all by myself!
It had been ages since we’ve made enchiladas, they are delicious but could be frustrating to make. The tight corn rolls would look great for about a minute and then they would always crack before we even got them into the oven, so frustrating! This past week I did a little research and apparently warming the tortillas in the microwave with a wet paper towel isn’t the best way to do it. Who knew? Clearly not us!
It is recommended to lightly fry the corn tortillas in oil, which makes the pliable so that when you roll them they don’t dry up as quickly and crack. I tried it and it worked beautifully. I hope you enjoy them as much as we did.
Cheesy Chicken Enchiladas
16 oz jar of your favorite salsa ( I used a salsa verde)
3-4 chicken breasts
4.5 oz can green chilies
I package 6 inch corn tortillas (18-24 tortillas)
Mexican cheese blend
28 oz Enchilada Sauce, red or green
Corn or canola oil for frying
Limes, cilantro, scallions, black olives for garnish
Place your chicken breasts in your slow cooker and cover with salsa. Set to cook on HIGH for 4 hours or LOW for 8. At this point you can shred your chicken breasts with a couple of forks, add your green chilies and stir. Let cool a bit before assembling your enchiladas. It’s also best to use a slotted spoon so that you don’t get a lot of extra liquid.
Preheat the oven to 350°F.
Heat the oil in a deep skillet over medium-low heat, about a ½ inch to an inch deep. The oil should be hot but not smoking. Cook the tortillas, one at a time, until softened and pliable, (about 10 seconds) . Drain on paper towels.
Coat the bottom of your baking dish with enchilada sauce.
Line about 2 tablespoons of the chicken mixture on one side the of each tortilla, top with cheese and roll tightly, put in a large baking dish.
The rolls should be placed snugly against one another. Pour the remaining sauce over your rolls and bake for 20 minutes.
After the 20 minutes top with the cheese, and bake for about 5 minutes more.
Serve hot with garnishes of choice.