These enchiladas are so good! If you remember, my sister-in-law is an excellent baker. She makes fun cakes and blogs about it at year of cake. She makes more than great cakes though! She also makes wonderful enchiladas. Matt and I were amazed. These smelled so good while they were cooking and they tasted even better.
I wanted to make these during the week. I just couldn't wait any longer! So, I made the chicken in the slow cooker rather than on the stove top. I will add the directions of both methods just in case. We were happy with the slow cooker version, but I am sure Jess's stove top version would be even better!
Smothered in Jess's homemade enchilada sauce, which comes together in a snap, these enchiladas are so flavorful. They have a smoky flavor with just enough heat. Of course you can adjust how much spice you add to match your heat tolerance. Matt and I enjoyed our enchiladas with some Mexican rice and beans. Jax was more than happy with one of his breakfast quesadillas and grapes!
1-2 pounds of boneless skinless chicken breasts (or thighs)
1 T olive oil
1-2 cloves garlic, minced
1-2 T lime juice
salt and pepper, to taste
1/2 cup chopped red onion
1/2 cup (or a 4 oz can) diced green chiles or jalepenos
1 T dried Mexican oregano
1/2 cup roasted red peppers, chopped (optional)
Cholula, to taste (optional)
Ingredients for making enchiladas:
1 recipe Jess's Enchilada Sauce or your favorite red enchilada sauce
Cheese (Jess recommends Chihuahua or Jack cheese)
- Pan fry chicken breasts in olive oil until mostly cooked, then remove from pan and shred
- Return shredded chicken to pan. Add remaining filling ingredients and cook until chicken is fully cooked and lime juice has simmered down. Transfer to a bowl and set aside.
(I placed all of the filling ingredients in the slow cooker and cooked on low for 8 hours, then shredded the chicken and turned the heat to high with the lid off until the liquid was cooked down.)
- Preaheat oven to 350 F
- Spread about 1/3 of the enchilada sauce on the bottom of a greased casserole dish (I used a 9x9 pan)
- Roll filling into tortillas and place in pan seam-side down.
- Continue until all of the filling is used and pan is full.
- Cover with remaining sauce and shredded cheese.
- Bake uncovered until sauce is bubbly and cheese is melted, around 30 minutes.
- Note: These freeze well, Jess often splits the batch into two smaller pans and bake one and freeze the other. Thaw in the fridge overnight and put the cold dish in the oven right when you turn it on.
Jess also submitted this very popular recipe:
(If you haven't tried it yet, you really need to! I could live off this stuff!!)
And a childhood favorite from Jess's Grandma: