if you like mexican food you'll love this dish! i learned how to make enchilladas this way from my mom who learned from my grandma. i usually make a whole tray & then my boyfriend takes leftovers to work & brags to everyone about how good it is!! another traditional way to serve this is for breakfast with a fried egg on top (omg, heaven!) i usually make the full fat version but see the note at the bottom for a low fat version that still tastes great!
Provided by catalinacrawler
Categories < 4 Hours
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken into small pieces and add enough water (or chicken broth) to cover.
- Season water with sea salt, garlic powder, chili powder, cumin, oregano, sage, lemon juice & bay leaves.
- Some of the seasonings might seem like a lot but when you're boiling you have to make the water strong so the flavor gets into the chicken.
- Bring to a boil & cover, you don't want to boil too hard or all your water will evaporate.
- Let boil for 60 minutes or until chicken falls apart easily.
- While chicken is boiling, sauté onion in a small skillet, remove from skillet & set aside.
- Using the same skillet, add ½ cup oil & heat to medium/high, sprinkle with some salt.
- fry corn tortillas until lightly browned but not crispy (about 10 seconds per side), add more oil if needed until all tortillas are cooked.
- Once chicken is done reserve 2 cups chicken broth and shred chicken.
- Preheat oven to 350.
- Put chili sauce in a wide bowl or sauce pan.
- Using tongs, dip cooked tortillas in chili sauce and layer the bottom of a 6x9 size casserole dish (should fit 2 across & 3 down).
- Add a layer of chicken, cheese, onions and sprinkle with chicken broth (I usually use a turkey baster).
- Repeat until the dish is full...this size dish should fit 3 layers. (tortilla, chicken, cheese, onion & broth).
- Sprinkle top of dish with more chili sauce and bake at 350 for 20-25 minutes. usually i turn the broiler on for a minute or two at the end to get the top crispy.
- Let stand 5 minutes before serving.
- i serve with shredded lettuce & diced tomato topped with taco sauce.
- Note: for a lower fat version, use low fat cheese & heat tortillas on the stove top instead of frying....the dark rings give them more flavor than steaming. For smaller dishes cut tortillas in half to fit one single later across the bottom.
Nutrition Facts : Calories 538.3, Fat 38.9, SaturatedFat 12.5, Cholesterol 88.1, Sodium 887.6, Carbohydrate 20.4, Fiber 3, Sugar 1.9, Protein 27.7
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Md Mondol
md-mondol@hotmail.comI've never made enchiladas before, but these turned out great. I'll definitely be making them again.
Faisal Awan
awanfaisal15@hotmail.comThese enchiladas were amazing! The perfect combination of flavors and textures.
Igongo Isimael
isimael_igongo38@hotmail.comI'm not sure what I did wrong, but my enchiladas turned out dry and bland. I'll have to try a different recipe next time.
Shruty Das
shruty-das29@yahoo.comI made these enchiladas for my friends and they were a huge hit. Everyone raved about how delicious they were.
ALwyn Wayne Dippenaar
a@hotmail.comThese enchiladas were a bit too cheesy for my taste, but my kids loved them.
Mailk Waseem
w@yahoo.comI've tried many enchilada recipes, but this one is by far the best. The flavors are amazing and the cheese is perfectly melted.
Md Monne
m-m23@hotmail.frI'm not a big fan of enchiladas, but these were actually really good. The sauce was flavorful and the chicken was tender.
Sandra Welch
sandrawelch59@gmail.comThese enchiladas were easy to make and very tasty. I will definitely be making them again.
Luziah Kalaluka
luziah.kalaluka95@yahoo.comI followed the recipe exactly and the enchiladas turned out perfect. I will definitely be making these again.
Shernelle
shernelle@aol.comThese enchiladas were delicious! The sauce was flavorful and the chicken was tender.
Priyantha Priyantha
pp72@aol.comI made these enchiladas for a potluck and they were a huge hit. Everyone loved them!
Fb Bhuiyan
bhuiyan_fb@hotmail.comThe enchiladas were a little too spicy for me, but my husband loved them. I'll probably use less chili powder next time.
Collines Shifrah
s@yahoo.comThese enchiladas were easy to make and turned out great. I used shredded beef instead of chicken and it was delicious.
md shaidi
md48@yahoo.comI've made these enchiladas several times now and they are always a crowd-pleaser. The combination of the tender chicken, flavorful sauce, and gooey cheese is irresistible.
Abiola Feshitan
feshitan.abiola@gmail.comThese enchiladas were a hit with my family! The flavors were amazing and the cheese was perfectly melted. I will definitely be making these again.