Pin
A heartwarming south-of-the-border meal with slow-cooked shredded chicken tucked inside corn tortillas, smothered in tangy green sauce and topped with gooey cheese.
Key Components:
- Chicken breasts: Pulls apart beautifully
- Corn tortillas: Authentic base
- Green enchilada sauce: Builds flavor
- Dual cheeses: Brings creaminess
- Green chiles: Adds kick
- Fresh onion: Gives complexity
Step-by-Step Guide:
- Mix Your Filling
- Slow cook the chicken until tender
- Mix in spices and chiles
- Pull chicken apart while still warm
- Allow to cool a bit
- Get Tortillas Ready
- Quick-fry each side
- Keep them soft
- Stack them covered
- Put sauce on bottom of dish
- Build Your Enchiladas
- Coat pan bottom with sauce
- Stuff each tortilla with chicken mix
- Wrap them snugly
- Arrange with folded edge down
- Cook Till Delicious
- Wrap with aluminum foil
- Heat for 40 minutes
- Take foil off to crisp up top
- Cool for a few minutes
Pin
Keeping It Fresh:
Stays good in fridge for 3 days. Can be frozen for up to 3 months.
Tasty Sidekicks:
Tastes amazing with a side of Mexican rice and beans.
Pro Pointers:
- Always grab new corn tortillas
- Frying step is crucial
- Make sure sauce is well distributed
- Keep foil on while baking
Pin
I've spent so many nights cooking enchiladas and found that getting those tortillas just right and taking your time with each layer makes all the difference for amazing results.
Common Recipe Questions
- → Which tortilla should I use?
- Either works! Corn is classic, flour is easier.
- → Why warm tortillas first?
- Helps avoid tearing and gives better texture.
- → Any prep-ahead tips?
- You can cook the chicken beforehand and build them when ready.
- → Can these be frozen?
- Absolutely! Just wrap tightly and defrost in the fridge overnight.
- → What if I want to change the sauce?
- Red enchilada sauce is a great option too!