Bake Restaurant Quality Enchiladas At Home
You don't have to go to Mexican restaurant to enjoy excellent shredded chicken enchiladas. You can make them at home easily and quickly with this great enchilada recipe.
- Large mixing bowl
- 2 forks (for shredding chicken)
- 9x13in baking dish
- 2 Cloves Garlic
- 1 Can/Jar (1 1/2 cups) Enchilada Sauce (I prefer Trader Joe's)
- Kosher Salt
- Ground Black Pepper
- 2 Boneless, Skinless Chicken Breasts
- Shredded Cheddar Cheese, 1 cup
- Shredded Monterrey Pepper Jack Cheese, 1 cup
- 3/4 cup Fresh Cilantro (rough chopped
- 12 6-inch Tortillas (corn or flour, per your preference)
- Olive Oil Cooking Spray
Preheat oven to 425 degrees.
Step 1 – The Chicken
Mince the garlic finely and add, along with the enchilada sauce to the saucepan on high heat. Bring to boil.
Season the 2 chicken breasts by sprinkling kosher salt and ground black pepper on both sides. Then place the chicken into the sauce and so that it is completely covered. Reduce the heat to low, cover and cook until the chicken is cooked through. It should take about 15-20 minutes. When the chicken is done, remove it from the sauce and set it aside to cool. Take the enchilada sauce off the heat and let it cool as well.
Now you’re going to shred the chicken breasts using two forks. It’s easy to do. First, hold one fork steady on the chicken. Second, scrape the second fork slowly, away from the first fork.
Once the chicken is shredded, move it to the large bowl to make the enchilada filling. Add half the enchilada sauce (reserve the rest), 1/2 cup each of the Monterrey jack and cheddar cheeses (you can substitute pre-shredded Mexican cheese) and the ½ cup of cilantro to the shredded chicken. Stir everything together so it’s all combined.
Step 2 – The Tortillas
First thing to is soften the tortillas so that they bend without breaking. Wrap ‘em up in a damp paper towel or cloth. and microwave on high for 20-30 seconds. Take your baking dish and oil it the cooking spray to keep the tortillas from sticking to the bottom. Now take your enchilada filling and add about 1/3 cup of the along the center of the tortilla. Carefully, but firmly, roll the tortilla around the filling and place into the baking dish with the seam-side down. The easiest way to do this is to take the edge of the tortilla, fold it over until the tortilla so that it’s above the filling and pushing the edge under the filling so it’s completely surrounded by the tortilla. Repeat with remaining tortillas until the baking dish is full.
Lightly spray the tortillas with cooking spray. This will help the tortillas turn golden brown in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to brown.
Step 3 – Finishing the Dish
Reduce the oven temperature to 400 degrees and remove the tortillas from the oven. Pour the reserved enchilada sauce over the tortillas and sprinkle remaining cheese over the sauce. Top with 1 tbsp. fresh cilantro. Cover the baking dish with aluminum foil and put back into the oven for 20 minutes. After 20 minutes, remove foil and bake uncovered for an additional 5-10 minutes or until the cheese is melted and browned.
Remove from the oven and let stand 5-10 minutes prior to serving.
Step 4 – Garnish
Garnish is not required, but can make the difference between a standard and one that looks professionally made. Top the enchiladas with some chopped cilantro or add a dollop (or two) of sour cream.
That’s it. Enjoy!