When we have a few people coming over, and something casual on the agenda, I often get a request from the family for me to make a batch of enchiladas. They feed a lot, are tasty, and look like they are harder to make than they are.
Here’s my recipe.
What you need:
- Chicken (boneless skinless thighs)
- Enchilada sauce (at least four cans)
- Shredded Mexican cheese mix (at least two 16 ounce packages)
- Chili Powder
- Whole Peppercorns
First, you’ll need to cook up some chicken. It is best if you don’t use chicken breast, which will dry out because of all the cooking you will need to do. Instead, go for boneless, skinless thighs. They won’t dry out. I start out by making a court bouillon to cook my chicken:
- Start with a pot of cold water.
- Add a quartered onion, a few sliced celery stalks, a handful of whole peppercorns, and a bunch of chili powder.
- Add the chicken thighs and make sure the water barely covers the whole thing (you may need to add water).
- Put the pot on the burner on high until it starts to boil. Reduce heat and simmer for fifteen minutes.
Turn off the heat, and remove the chicken pieces. Now you will need to cut it all up into bits. This is a fun part!
Meanwhile, while the chicken was cooking, it’s best to get everything else ready:
- Preheat oven to 400 degrees.
- Mix shredded Mexican cheese with enchilada sauce.
- Prepare baking dishes by spraying with Pam and pouring enchilada sauce to cover bottom.
- Warm up at least 10 flour tortillas (microwave a package for 1 minute).
- Put the cut-up chicken into a bowl.
Now you are ready to build your enchiladas! It’s easy, and really messy:
- Open at least four cans of enchilada sauce.
- Get a big plate, pour enchilada sauce to cover the bottom.
- Take one tortilla and put it in the plate.
- Flip it so both sides are covered with sauce.
- Put a little line of chicken and the cheese/sauce mixture across the diameter of the tortilla.
- Roll it up and put it in one of the baking dishes.
- When dish is full, cover with more enchilada sauce and cheese.
As you run out of sauce and cheese, add it to keep your supplies topped off.
Now, cook the enchiladas at 400 degrees for about 15-20 minutes. You want the cheese to be bubbly all through, so make sure you give it enough time.
Enjoy! Whatever you don’t eat is awesome the next day or the next.