I’ve had this mean craving for chicken enchiladas lately, so I made some for dinner last night! I would go on and on about how freakin’ delicious it was, but I will leave you readers with the recipe so you can just try them yourself! ;D
NOTE: If you plan to make this for dinner, you have to prep the day before by taking the chicken out if it’s frozen so you can start cooking it when you wake up in the morning. Also, this recipe is enough to serve 3 people twice, or 6, depending on how much everyone will eat. It only makes 3 extra-large enchiladas that you can cut in half, which is what I did.
One more thing! You could just cook the chicken in the pan with the sauce, but I recommend putting it in the crock pot because it makes the chicken so tender, it falls right off the bone. This makes it easier to shred. (:
- 10” Flour Tortillas
- Pack of 4 chicken breasts (Sorry, idk the weight just the package I bought. I recommend boneless&skinless, unless you want to spend extra time pulling that stuff off!)
- 1 10oz. can Enchilada Sauce
- Handful of Black Olives (optional)
- 1½ cup shredded cheese of your choice (I used Mexican Blend)
- 2 tbsp. Sour Cream
- 2 tbsp. Softened/Whipped Cream Cheese
- 1 tbsp. Cilantro
- 2 Garlic Cloves
- ½ Large Onion
- Cook the chicken in a crock pot filled with the entire can of enchilada sauce, sautéed garlic, onion and cilantro. Cook on the low setting that says 8 hours. (It will not take an entire 8 hours to cook)
- About 6 hours later, take the chicken out leaving the juices in the crock-pot, and put your chicken in a large plate where you will have plenty of room to pull it apart using 2 forks. Before you start shredding, preheat your oven to 350°F.
- After your chicken is shredded, get a separate bowl and mix together the sour cream, cream cheese, and ½ cup of shredded cheese. I also added diced black olives but you can leave them out or replace them with jalapeños if you like your enchiladas spicy. Once mixed add your chicken.
- In a 10” by 12” baking dish, pour a ¼ cup of the enchilada sauce from the crock-pot, just enough to cover the bottom so your tortillas don’t burn.
- On a flour tortilla, fill it with a generous amount of your cheesy chicken mixture, roll it up, and place it flap side down into your baking dish. Repeat until mixture is finished.
- Pour the rest of the enchilada sauce on top of your enchiladas. Bake for 10 minutes. Remove from oven and top with remaining cup of shredded cheese. Bake for 5 more minutes to melt the cheese. Remove from oven, let cool, and serve.
- You can add anything you like on top: sour cream, guacamole, pieces of cilantro for looks and zesty taste, tomatoes, chiles, more olives, whatever you like! Serve with a side of rice and beans to have the full authentic Mexican Enchilada dinner! My mom made her special made Brazilian style white rice that I stove-top steamed. I made homemade re-fried beans using a can of Goya black beans with a tbsp of butter and 2 tsp of flour to make it thick.
BTW this is my own personal recipe that I made up using bits and pieces of other peoples recipe, souped it up to my liking! I hope you enjoy it. (:
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