Enchiladas have made their way from being a part of excellent Mexican cuisine to being a part of our weekly menu. Basically a casserole, all of the ingredients are mixed and baked together so the flavors blend to create an extraordinary dish. Whether you are a fan of the red sauce or the green sauce, or for the more daring folks, mole, enchiladas always seem to hit the spot.
Homemade Cheesy Chicken Enchiladas come from our friends the Two Old Crabs. Loaded with chicken, rice, beans and cheese, it’s a meal all in one tortilla. You can add in whatever you want and customize each one the way you like it. Top it with sour cream and fresh cilantro and you’ll have yourself an unforgettable meal.
Homemade Cheesy Chicken Enchiladas
- 1 rotisserie chicken, de-boned
- 1 bottle cilantro-lime marinade
- 14.5 oz. can chicken broth
- 2 packages of Spanish rice, cooked according to directions
- 1 onion, chopped
- 1 (7-ounces) can diced green chili’s
- 1 1/2 cups grilled corn, cut from cob or frozen corn
- 3 cup shredded Mexican blend cheese, divided
- 1 cup shredded Monterey jack cheese
- 1 bunch cilantro, stems removed & chopped
- 1 cup sour cream
- 1 (15-ounces) can black beans, drained
- 24 corn tortilla’s
- 2 (28-ounces each) cans green chili enchilada sauce
1. Chop up chicken and put into saucepan. Add cilantro-lime marinade and chicken broth. bring to a broil, then lower heat to gently simmer until all liquid has cooked into the meat. The meat should be tender and stringy.
2. Cook the Spanish Rice according to the package.
3. Saute the chopped onion in olive oil until soft.
4. In a large bowl combine shredded chicken, Spanish rice, corn, 2 c. shredded Mexican cheese, chopped cilantro, onion, sour cream and black beans. Stir until completely combined. Preheat oven to 350 degrees F.
5. Pour enchilada sauce into a pan & heat until hot, but not ready to simmer. Have utensils ready to remove the tortilla’s when they’re ready – the sauce is hot.
6. Carefully slip a corn tortilla into the sauce, leaving it only until it begins to soften. If you leave it too long, it will become too soft & fall apart when you try to take it out.
7. Place softened tortilla on a plate. Put about 1 cup of the chicken mixture across the center of the tortilla. Spread about 2 Tablespoons of sour cream across the top of the chicken mixture.
8. Carefully roll the tortilla and place seam side down in the prepared casserole dish. Repeat until you run out of tortillas.
9. When enchiladas are finished, use the rest of the enchilada sauce to pour over them.
10. Sprinkle with the remaining cheese.
11. Bake in preheated 350 degrees F oven for 30 minutes covered. Then 10 minutes uncovered.
12. Serve hot with refried beans and salsa, then garnish the plate with chopped cilantro.