For nearly two weeks my husband was asking me to make enchiladas. Since I didn’t plan on blogging about them, I decided to take the easy way out and use a pre-packaged sauce rather than making it from scratch. Rick Bayless has a new line of skillet sauces on the market and they were on sale at my favorite grocery store, A&G Fresh Market. I was pleasantly surprised after reading the ingredient list because I actually recognized and could pronounce everything on there.
• Tomato (fresh tomato, roasted fresh tomato, tomato puree, calcium chloride and citric acid)
• New Mexico chile pepper
• Apple cider vinegar
• Red bell pepper
• Evaporated cane juice
• Xanthan gum
My husband gobbled these up and with a mouthful of food claimed that he, “would happily eat these once a week for the rest of our marriage.” Enchiladas are a snap to make so that is fine with me!
I am a bad blogger because I didn’t measure anything as I was making these. However, I think about enchiladas the same way I think about pizza. Do you precisely measure out each topping? Or, do you just throw them on there adding more of the things you like and less of things
your husband makes you add you aren’t wild about? What’s the worst that can happen? You end up with too much cheese? Is that even possible? I didn’t think so.
- 1 package Red Chili Enchilada Sauce
- 2 chicken breasts, shredded
- 1 package shredded cheese
- 8-10 corn tortillas
- Salt and pepper or your favorite all-purpose seasoning
1. Preheat your oven to 350˚and coat the bottom of an 11 x 7 baking dish with enchilada sauce.
2. Before you start any assembly, you are going to need to shred the chicken. You can buy it already shredded or do it yourself. If you are opting for the DIY method, simply boil 2 chicken breasts in a pot of water until they are cooked through. This will take about 15-20 minutes. Remove them from the water and let them sit until they are cool enough to handle. Shred by pulling the chicken apart with your fingers or by pulling it apart with two forks. Season the shredded chicken with salt and pepper or your favorite all-purpose seasoning. I used Adobo.
3. In a bowl, mix the shredded chicken with a 2-3 handfuls of cheese (make sure to reserve some for topping your enchiladas!) and a spoonful or two of the enchilada sauce. Exact measurement doesn’t matter, you are just adding a bit of the sauce to help season the chicken.
4. In a separate bowl add some sauce; if I had to guess, I’d say about 1/3 cup. This will be used to moisten your tortillas. Don’t worry about adding “too much” to the bowl. If you have leftover sauce, you can top your enchiladas with it.
5. Next, dip your tortillas into the sauce making sure that both sides are coated.
6. Place some of your chicken/cheese mixture in the middle of the tortilla.
7. Fold one side towards the middle like so.
8. Fold the other side over the top like so.
9. Place the enchilada seam side down in a baking dish.
10. Repeat this until your baking dish is full. Mine only held 7 tortillas. Yours might hold more, it might hold less.
11. Top with any remaining sauce and cheese.
12. Cover and bake in a 350˚ oven for 15 minutes.
Have leftovers? Chop them up and mix them in with scrambled eggs for a Mexican breakfast treat!