Cook1 hr 30 mins
This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce. We use Salsa Roja Mexicana for the enchilada sauce. I believe the salsa really makes the dish. It takes some time, but is well worth it. If you're in a hurry, you can start with left over chicken, or rotisserie chicken.
- 1 roasting chicken
- 1⁄2 onion
- 4 garlic cloves
- 1 tablespoon salt
- 15 white corn tortillas
- 3 tablespoons olive oil (separated)
- 1 white onion, chopped
- 1 bunch fresh cilantro, chopped
- 2 cups shredded monterey jack cheese
- 4 cups salsa (I use the Salsa Roja Mexicana #197786) or 4 cups enchilada sauce
- Boil the whole chicken with 1/2 onion, garlic cloves and salt in water to cover for one hour over medium heat. Let cool enough to handle. Remove chicken meat from bone and shred. (Can use left over chicken meat, or a rotisserie chicken if desired.).
- Chop the white onion and set aside. Chop the cilantro and set aside.
- Heat a little olive oil in a skillet, and quickly fry the tortillas, one at a time, until soft and pliable. You will need to add a little olive oil from time to time. Drain the tortillas on paper towels.
- Heat the salsa. One at a time, dip the soft tortilla in the salsa and place it in the baking pan (a 13x9 baking pan works well). Place a heaping spoonful each of shredded chicken and cheese in the middle of the tortilla. Add a little chopped onion and cilantro. Fold or roll the tortilla and move it to the side of the pan. Repeat with the remaining tortillas until the pan is full. Top with the remaining salsa, sprinkle with remaining cheese, cilantro and onion.
- Bake at 350ºF until the cheese has melted and the sauce is bubbly.
Delicioso! I used 4 or 5 boneless, skinless chicken _thighs_ (not breasts); and I ground them up with the shredder fixture in the Quisinart with enough dried cilantro to make it look pretty. Fresh cilantro (which hubby and I grew in our garden one year) are not the _best_ of friends, so.... Instead of only Monterey Jack, I used a blend of finely shredded jack and chedder. And instead of the salsa suggested here, I used mild and medium Chi-Chi's (my fave salsa) - just a cup or so, warmed up on the stove. I dipped the pan-fried tortillas (great idea - who knew?!!?) into the salsa before rolling the chicken into them. And then I poured a liberal amount of Enchilada Sauce Red Enchilada Sauce over the rolled enchiladas (don't be afraid to be _extremely_ generous with the sauce, becuase the tortillas really absorb the moisture) and topped with the cheese to bake. Next time, I'll make these with fried chicken, the way mom did when we were growing up :-) Thank you for the detailed instructions and a great recipe. Oh! P.S. Yes, and this definitely is a time-consuming meal to make.
I wasn't sure if I would like this, the cilantro was a little over powering as I made it. The flavor was surprisingly delicious, the marriage of flavors between the salsa, cilantro and other ingredients makes a delicious presentation. I used Salsa Roja Mexicana #197786 which I believe enhanced the flavor of the enchiladas. Made for PAC, Spring 2008
I have to say this is going to be a keeper. I know I will be making this again.