Chicken Enchiladas

Chicken Enchiladas on homemade sauce

Refer to Homemade Chicken soup for instructions on cooking up a chicken.  Not only can you still find whole chickens for under a dollar a pound, but you can’t beat the flavor of home cooked soup!  Once you make your chicken- save the broth for tortilla soup as a side dish, or freeze for another time altogether.   Shred your chicken and do a double check for bones and then add a little fine diced onion, enough red enchilada sauce to moisten and some shredded Mexican cheese blend.  Then I take 2 dozen corn tortillas, heat canola oil hot in a small tortilla size fry pan, and start frying just to soften them- flip and then  stack on a piece of foil, the size of a dinner plate.  After 12 are done- pour the oil from the foil back into the pan and do your next dozen.   Drain the oil again. They are drained and cooling and ready to flip over and start rolling as soon as you finish. 

I fill and roll the softened corn tortillas with my chicken mixture.  You can stack two deep in a glass 9×9  baking pan.  Then pour the rest of your can of enchilada sauce over the top.  Enchilada sauce comes in mild, medium and hot so think about your audience when you buy.  Medium works well for most everyone.  Once they are rolled, stacked and the sauce poured over them, sprinkle with shredded cheese and bake 350, covered with foil for about 30 minutes.   You can remove the foil for another 10 minutes and let them get a good crisp to the edges.

They look like you spent all day- and they disappear hot, cold, leftover.  You can serve with a spoonful of sour cream on top and some hot sauce to the side. 

  • 24 corn tortillas
  • canola oil
  • 1 whole fryer chicken, cooked down and deboned
  • 1 large can red enchilada sauce
  • 1 small white onion
  • 1 pound shredded mexican cheese blend

Photo to follow – submit your photo if you make these!!!

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