Enchiladas have grown a lot on me over the past couple of years. I used to completely hate them, and I am still not a fan of them when they are really spicy. There is a restaurant in San Antonio called Paloma Blanca that has the most delicious enchiladas verdes, and I love to go there just to order them. When I decided to make enchiladas this week, I spent a lot of time looking at all different recipes for all different types of enchiladas. Based on the comments and the ingredients used in most of them, I just could not find a single recipe that I was completely happy with. I ended up making up my own recipe that is a combination of at least five other recipes. I was pretty nervous about how they would turn out because inventing recipes is WAY outside of my comfort zone. I will usually make a few small changes, but for the most part I like to stick to recipes. I was pleasantly surprised by how these enchiladas turned out. They were delicious!
I took a fair amount of shortcuts with these enchiladas in part because I didn’t feel like doing extra work, but it was also because I know that most of my friends and family who read this blog don’t like to spend a lot of time on cooking. My brother, in particular, is always asking for Mexican recipes, but he hates spending more than five minutes on a meal. I bought HEB shredded, cooked chicken to use for this recipe, but you can definitely cook the chicken on your own if you would prefer. If you want to do that just buy some boneless, skinless chicken breasts, season them with some salt and pepper (or whatever seasonings you want), cook them in a skillet, and shred them afterwards. The other big shortcut I took was to use store-bought enchilada sauce. I actually think that enchilada sauce is perfectly delicious when it is pre-made, but there are tons of recipes out there on the Internet if you would rather it be homemade.
This recipe makes four enchiladas. Most of the recipes that I found were for eight, but that seems a little excessive for two people. It’s easy enough to double this if you want to make more. I used a 9×9 inch baking dish for four, and I would use a 9×13 dish for eight enchiladas.
Cheesy Chicken Enchiladas
1 1/2 cups shredded, cooked chicken (you could do this yourself with boneless, skinless chicken breasts, you could use a rotisserie chicken or you could buy HEB brand shredded, cooked chicken)
1 1/2 cups shredded Mexican blend cheese
1/2 cup sour cream
1 can green chile enchilada sauce
1/4 tsp chili powder
1/2 can condensed cream of chicken soup
1 (4 oz) can chopped green chiles, drained
1 Tbsp butter
1/2 of an onion, chopped
1 clove garlic, minced
1/4 tsp freshly ground black pepper
4 (8-inch) flour tortillas (traditionally, enchiladas are made with corn tortillas, but I don’t like them)
1/4 cup chopped green onions
Optional sides/garnishes: rice, refried beans, sour cream, guacamole, chopped tomatoes and cilantro
1. Preheat oven to 350 degrees F.
2. Melt butter in a skillet over medium heat. Saute onions and garlic until onions are soft.
3. Combine chicken, 1 cup of the cheese, sour cream, 1/4 cup enchilada sauce, chili powder, cream of chicken soup, green chiles, and the sauteed onions and garlic in a bowl.
4. Microwave the tortillas for 30 seconds so that they will be easier to roll. Divide the chicken mixture evenly between the four tortillas, arranging it down the center of each tortilla. Roll the tortillas up and place, seam side down, in a 9 x 9 inch baking dish coated with cooking spray. Pour the remaining enchilada sauce over the top of the enchiladas. Top with remaining 1/2 cup cheese.
5. Cover the enchiladas with foil (or a lid if you have one) and bake at 350 degrees F for 20 minutes. Uncover and sprinkle evenly with the chopped green onions. Return to the oven and bake another 10 minutes.