I’ve been told over the course of the last two years that my enchiladas are really good. I’ve made these many times over for my wife, and have made them on family vacations. Ok, keyword, family vacations. I do not like to spend much time in the kitchen on vacations, (well, I actually do) so this dish has a few things to it; it is easy to make, it is diverse in what you want to add, and it is delicious.
Keep in mind, when you are at a restaurant where they serve enchiladas, you will most likely have your choice of chicken, beef, or pork. Seriously, this recipe will handle either meat product well, or heck, if you chose, lose the meat.
Let’s discuss the simple ingredients. I should note that you could really do sauce, corn tortillas, and cheese, and I bet they would be really nice, however here is what I have used in the past, of which, have served up to 15 people.
- Chicken, cooked and shredded
- diced whole onion
- fresh tomato, diced
- monterrey jack cheese, lots
- enchilada sauce
- cooking oil
- corn tortillas
- whatever else you want to throw in
Here is the process, of which is super simple. Trust me, this meal is a throw together in less than 20 minutes.
Cook your meat however you want. In my case, I grilled the chicken breast. Let it cool, then shredded.
While the chicken is cooking, dice your onion and tomato and set aside. Also during this time, heat nearly 1/4 cup of oil in a pan, round enough to fit a corn tortilla. Please do this part, as the warmed, oil, tortilla really brings out texture and flavor of this dish. Once the oil is warmed, place a tortilla in the pan for nearly 20 seconds. Then with your tongs, pick up the tortilla and add once underneath. Continue this process, stacking the tortillas, depending on how many you are cooking. I cooked eight the other night, of which fed the family for two days. Ok, once tortillas cook for 30 seconds or so, take the stack and let them cool, covered with paper towel as to let the oil soak through a bit.
Lets assume everything is ready. Preheat your oven to 400 degrees. During this time, have your cheese, sauce, meat, and ingredients ready. Do the wrap. Grab your tortilla (get over the fact that it has some oil on it, you can wash your hands later), place some cheese, meat, sauce, onion, and whatever else inside it, BUT, keep in mind that you have to be able to fold this thing and place it in a pan. Continue this process with the rest of the tortillas. Once the pan is full, or the tortillas are gone, add the remaining sauce on top of the naked enchiladas. Cover with cheese, and bake for 25 minutes or until the cheese is melted and bubbly. Get your enchilada on. P.S. I like mine spicy, so you can add chipolte sauce, hot sauce, or chili flake. 🙂