Chicken Enchilada Recipe

by Jill Bender on January 31, 2011

Here is my enchilada recipe.  Some people don’t like to share family recipes, but I’m a sharing kind of gal.  Remember my family lasagna recipe?  And besides… everyone should try these enchies.

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By the way, I don’t claim to be a low-fat, low-calorie kind of recipe sharer so… the use of fat-free or low-fat cheese is at your own risk and ahem, not recommended.  Just sayin’.

Chicken Enchilada Recipe

Ingredients:

  • 6 boneless skinless chicken breasts (frozen is fine)
  • 3 chicken bouillon cubes
  • 2 lbs of shredded Monterey Jack / Cheddar mix
  • 36 corn tortillas
  • vegetable oil
  • 2 packages of taco seasoning
  • 3 small cans of medium heat red enchilada sauce (I prefer La Victoria or Old El Paso)
  • 2 small cans of mild head red enchilada sauce

Directions

Boil the chicken breasts in a pot of water with 3 chicken bouillon cubes.  Once the water begins to boil turn heat down to low and simmer for 2 hours.  When breasts are done, let sit in water for about 30 minutes.  Shred chicken into a large frying pan.

Season shredded chicken with two packets of taco seasoning.

Pour vegetable oil in a separate frying pan to about 1/4″ deep.  Preheat oil to about medium and fry corn tortillas slightly, about 30 seconds on each side.  Just enough so they are cooked, but not crunchy. You can see this video for a quick how-to on frying tortillas (the quality isn’t great though.)  Fry all 36 tortillas.

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Empty cans of enchilada sauce into a sauce pan or large bowl.  No need to heat.

Dip fried tortillas into the enchilada sauce.  Lay out in pan, place a line of seasoned chicken on tortilla.  Place a line of cheese on top of chicken.  Roll up in a roll.  Fill one 13×9 pan will rolled enchiladas.  Pour some enchilada sauce over the top and cover with cheese.

You should have enough to fill two 13x 9 pans or four of the smaller square pans.  (I use the square aluminum pans and throw some straight into the freezer.)  Cover with foil.

Bake at 350° for approximately 20 minutes or until cheese is melted and insides are hot.

YUM! YUM! YUM!

The perfect side for these enchiladas are some homemade tortilla chips and salsa  While you’ve got the oil heated for the enchilada tortillas g’head and follow this simple recipe to make the best tortilla chips ever.  icon smile

chips and salsa

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{ 5 comments… read them below or add one }

1 Sue January 31, 2011 at

Next time invite me. I will fight the snow to eat those. YUM!!!

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2 Kimberly February 1, 2011 at

Yummo! Too bad I’m snowed in and don’t have the ingredients :(

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3 Jill February 1, 2011 at

Bum-mer! We are snowed in here too. Actually, we are frozen in. :)

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4 Sophia September 6, 2012 at

Do you put the sauce on the rolled up enchiladas that are going in the freezer? I usually don’t fry my corn tortillas, and I dump a bunch of sauce on them before baking, i tried freezing a casserole like this and it was a horrible mushy mess when i defrosted and baked it. I had bought some rather soft corn tortillas from a mexican grocery store, i wonder if that had anything to do with it too. What kind/brand of corn tortillas do you usually use? Your help would be appreciated. Thanks.

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5 Jill September 7, 2012 at

Hi Sophia, When I freeze the enchiladas I make a full batch just like I would if we were going to eat them immediately. I fry the corn tortillas, use sauce… all of it. I use Mission Foods corn tortillas – they are the best. Tortillas definitely make a difference. I usually don’t go through the baking process when I freeze them, I have done it and had no problems that way either. Frying the corn might be the key here.

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