About once a week, I have to get my cheese on! It doesn’t matter whether it’s pizza, or nachos or in my eggs… I just have to have it! These chicken enchiladas are packed with some of my favorite cheeses. Colby Jack cheese and Asiago cheese combined with shredded chicken wrapped in a soft tortilla and spiced up with some enchilada sauce! Oh yeah! I’m in!
I learned this recipe from a friend’s mom who was born and raised in Mexico. She was an amazing cook. I remember the first time I tried her chicken enchiladas. I know I talk about getting excited over food, but this recipe definitely had me jumping up and down. On the jumping up and down meter, I would rate it a 10 out of 10. That’s pretty high… The reason I rate these enchiladas so high is because from the moment you taste them, you fall in love. You want to have more, but at the same time, you just want to savor the bite you are eating. It’s like having a food orgasm (excuse my analogy)! There are only so many foods that can do this, and believe me, this dish is one of them.
Probably what makes these chicken enchiladas so good is the amount of care that is taken to create them. There are steps to achieving enchilada bliss, and I will share with you exactly what my friend’s mom shared with me. It’s really not difficult to make these… it’s just there are details in the steps. Your belly (and your family) will be so happy that you learned how to make these 🙂
Much of the success in achieving yummy enchiladas comes from preparing your ingredients and setting them up ahead of time. This helps you put them together efficiently. You need two frying pans, one to heat the tortillas in oil and the other to dip the tortillas in enchilada sauce. Prepare a Pyrex dish to stack the enchiladas. Of course you need your grated cheeses (the most important ingredient ;-). Don’t forget the shredded chicken (I just buy cooked chicken and shred it). Finally chop some green onion and cilantro. Setting up this workstation will help you put the enchiladas together lightening fast!
The basic assembly is pretty easy… you put oil in a pan, fry the tortilla on both sides, then dip it in warm enchilada sauce. Transfer it right to the baking dish and load it with chicken, cheese, green onion and cilantro. Pour a little extra sauce into the enchilada and then wrap it over and stack in the dish seam side down. Repeat the process until you have a dish filled with enchiladas. Feel free to add your own ingredients like veggies or do a few with just cheese. Once the dish is full, add more CHEESE to the top! Dump on more sauce. Garnish with cilantro and green onion and bake in the oven until the cheese is bubbly!
One of my favorite ingredients in this recipe, is the addition of the Chipotle Peppers in Adobe Sauce. I puree the entire can of Chipotle Peppers and then only use 1 Tbsp. mixed in to the two cans of enchilada sauce. The Chipotle sauce adds a smokey, spicy kick to the sauce (and it can be easily omitted if you don’t like spicy food). You can easily store the rest of the sauce in small freezer proof Ziplock bags. I’ll separate the sauce by tablespoons which makes it easy to take it out of the freezer and add it to any dish. It’s great on eggs, in salsa, and it adds a nice flavor to chicken and fish.
And if you want cheesy goodness for those nights when you come home tired from a long day, simply make a large dish of these ahead of time, say on the weekend… then store them in large freezer safe ziplock bags (2 to a bag works perfectly) as leftovers. Take them out and let them thaw in the fridge and heat them in a large toaster oven (with foil on a tray) or in the microwave (no foil in the microwave, just put them on a plate and cover with paper towel) for a few minutes. These make a great party food or family dish and kids LOVE them!
Here’s the recipe for these Authentic Mexican Cheesy Chicken Enchiladas!