The Best Chicken and Cheese Enchilada Recipe
One of the best chicken enchilada recipes I've made is a variation of the Susan Branch recipe from her Heart of the Home Notes from a Vineyard Kitchen cookbook. (I highly recommend this cookbook—everything I make from it turns out great!)
Making a vegetarian version of these enchiladas is very easy. I usually make a batch with only cheese for my vegetarian friends and family.
|Prep time||Cook time||Ready in||Yields|
1 hour 25 min
- 3 cups cooked chicken (I use only breast)
- 2 (4-ounce) cans chopped green chilis
- 2 (7-ounce) cans red enchilada sauce (one can for chicken, the other for the cheese)
- 3 1/2 cups heavy cream
- 2 dozen corn tortillas
- 4 cups grated jack and cheddar cheese (or choose your favorite cheese)
- 2 (4-ounce) cans sliced black olives
- 1 teaspoon salt
- 1 cup oil, for tortillas (amount may vary)
- Preheat the oven to 350 degrees.
- In a medium bowl, mix together the chicken, one can of green chilies, and one can of enchilada sauce.
- In another medium bowl, mix together the other can of green chilies and enchilada sauce.
- In another medium/large bowl, mix together the cream and salt.
- Heat about 2 tablespoons of oil in a frying pan to cook the corn tortillas.
- When the oil is hot, use tongs to dip the corn tortillas in the oil for a couple of seconds on each side to soften them.
- Pat dry with a paper towel and then dunk in the cream, coating both sides. (If you cook the tortillas too long in the oil, they will become too soft and will break apart.)
- To make the chicken enchiladas, lay the tortilla in an ungreased baking dish.
- Fill the tortilla with chicken mixture, and roll it up.
- Continue until the baking dish is filled.
- To make the vegetarian cheese enchiladas, lay the tortilla in an ungreased baking dish, fill with sauce and add cheese, and roll it up. Continue until the dish is filled.
- When finished, pour extra cream over the top and sprinkle the remainder of the cheese.
- Add olives on the top at the very end.
- Bake uncovered for 25 minutes and serve hot.
Make Enchiladas Ahead of Time
These enchiladas can also be made a day ahead of time and refrigerated. I like to prepare an assembly line of sorts with all of the ingredients laid out for efficiency. Serve with Spanish rice, beans, and of course, margaritas!