Enchiladas are always on the bottom of my to-order list when dining at a Mexican restaurants. The sauce is generally pretty bland, and I’ve never been impressed with the dish as a whole.
I figured there HAD to be a way to make them enjoyable, so I set out on a mission to master enchiladas.
4-5 chicken breasts, shredded or cubed
1 large yellow onion, diced
diced green chiles, small can
2 cans enchilada sauce
3-4oz sour cream
1 tsp cumin
1 tsp chili powder
8oz shredded cheese
tortillas, small or fajita sized, corn or flour
Preheat oven to 350 degrees.
Poaching is the easiest, low-maintenance way to cook the chicken for this dish. Bring a large pot of water to a boil, and then add the chicken. It should take approximately 10-15 minutes to cook through.
Once chicken is cooked, remove from the pot and set aside to cool.
While the chicken is cooling, dice your onion.
Toss the onion into a large pan and sauté over medium heat until translucent.
The amount of garlic added is entirely up to you. In the interest of time, I used a couple tablespoons of minced jarred garlic as opposed to fresh. I’d definitely recommend this brand, as it doesn’t have the bitter taste some other ones do.
Add to the pan with the onion and stir frequently so it does not burn. Decrease the heat to medium-low if necessary.
Add one small can of diced green chiles.
Now that the chicken has cooled, you can dice or shred; then add to the onion mixture.
Next, pour in enough enchilada sauce to coat the chicken and vegetables. You want to err on the side of too much sauce rather than not enough.
Mix in 2 ounces of sour cream, as well as the chili powder and cumin, and then taste. If the sauce is too spicy, add more sour cream to cool it down. If it’s not spicy enough, add a splash of enchilada sauce. Adjust the seasonings also if need be.
Coat a deep baking dish with cooking spray. DO NOT SKIP THIS STEP. Initially I thought “I don’t need to spray the pan, the enchilada sauce will keep them from sticking.”
This was not the case. So I repeat: SPRAY THE PAN! Then pour in a thin layer of enchilada sauce.
Take one tortilla, fill with 2-3 tbsp of chicken mixture, sprinkle with cheese, and then roll up. Place seam-side down into the baking dish. Repeat until the dish has been filled.
Spray the tortillas with cooking spray, and place in the oven for 10 minutes. This will get the top of the tortillas a bit crispy. Note: Skip this step if using corn tortillas.
After 10 minutes has passed, remove the dish from the oven. Coat with enchilada sauce and shredded cheese.
Place back into the oven for 10 minutes or until the cheese has melted.
Serve with additional sour cream, hot sauce, or guacamole, depending on your preference.