Prep 45 mins
Cook 30 mins
Not what I usually find for Spanish/Mexican food. These enchiladas have become a family treat. They're really rich, and taste even better as leftovers. The extra prep time is worth every second to get a dish this impressive that tastes so great. Because everything is pre-cooked, you can save prepared dish in fridge and oven it later. My sister was so proud to make them herself, she took them into her high school Spanish class! (needless to say they were a big hit, and she didn't save any for us... ) Super for a special dinner, or frozen for later lunches, even non-cooks can pull this one off!
- 1 (12 count) package corn tortillas
- 4 chicken breasts (or 1 regular size Styrofoam tray of chicken)
- 1 (16 ounce) bottlela victoria green chili salsa (or any green salsa you can find)
- 1 (4 ounce) canseeded chopped green chilies
- 2 cups light cream
- 2 teaspoons salt
- 2 cups shredded monterey jack cheese
- 2 tablespoons canola oil
- Cook and chop chicken into small pieces (I usually boil it to remove any fat, and then cube it) drain chilies and combine with cooked chicken with 3/4 bottle of salsa in a bowl.
- Set up your preparation area (this is how I do it).
- Pour 1 container of the light cream into a pie pan, and mix in some salt.
- Set cream pan next to bowl of chicken and a large plate near the stove.
- Spray a rectangular baking pan/dish with non-stick cooking spray, and preheat oven to 350°F; add oil to small frying pan and heat it while you set up a stack of paper towels next to the stove.
- Begin assembly of dish!
- Fry 1 tortilla in oil (turn it over -- ) until bubbly, but still limp, remove from oil and set on paper towels to remove excess grease.
- Dip fried tortilla in cream, then set on plate and fill with large spoonful of chicken mix.
- Roll up tortilla and place seam side down in baking pan.
- Repeat with remaining tortillas.
- (This will go MUCH FASTER if you have one person to fry the tortillas and another to fill them-we always made it a family thing).
- Pour remaining cream over the pan of enchiladas and top with remaining salsa and cheese.
- Bake in 350°F oven for 20 minutes, or until the cheese is melted and golden brown.
- Allow to cool for 10 minutes (cream will thicken).
- Serve with spatula and knife.
- Enjoy the Dee-licious reward for all your effort!
I was excited to try this recipe to make ahead for my kids and their spouses on a recent visit. The recipe wasn't too time consuming and the steps were actually easy to follow. It froze beautifully and everyone was complimentary. My picky son cleaned his plate. I thought that the dish turned out a little "dry" and might use a little more cream or half and half next time. It's a winner though, and I'll make it again.
I found this recipe in the "Colorado Cache" cookbook. Since my family is big on Mexican, I tried it. It is a little different from your usual "Tex-mex" type of enchiladas. This dish was loved by all and is a must have on everyone's birthday!
I am sometimes a lazy cook. I made this simple and fast recipe super-duper fast and easy! Our Sam's Club has large cans of beautiful premium white meat chicken breast, and I used that instead of cooking chicken. Then, I steamed the tortillas between damp paper towels in the microwave 6 at a time. This dish froze beautifully. I used pepper jack cheese, but that didn't really add color. I wish it looked prettier, but it sure tastes delicious. I served with green El Yucateco Habanero sauce.