Is everyone ready for Thanksgiving???
We have the opportunity to eat at not one, but two places this year. We will most likely be stuffed and in bed by 6pm.
I look forward to the day when I am able to make the majority of a Thanksgiving meal on my own, but for now I will try and help when I can. I will be contributing a certain treat that I found on one of my favorite sites so I will let you know how that goes.
Enchiladas are one of my favorite meals. How can you go wrong with a mixture of something such as chicken, cheese, green chilies and sauce wrapped into a tortilla, covered with melted cheese. Mmmmmmm. Can never have too much cheese.
I have made a few different versions of enchiladas, but this is the one I am most familiar with. I actually found it on Eat Live Run a long time ago (2 years??)…
I changed a few things around (like cramming in 7 instead of 6!) but everything else is very similar. These are one of those dishes that I would like to make more in the future, experimenting with different fillings.
I mean, that is my favorite part about cooking!
**I realize the cheese doesn’t look that melted in these photos. I typically use a glass casserole dish and that helps distribute the heat more evenly**
- 1.25 lbs boneless skinless chicken breast
- 1 can diced green chilies
- 2 large cans red enchilada sauce
- 2 cups Mexican cheese
- 1 yellow onion
- 3 garlic cloves
- pinch of cayenne
- 1 tbsp vegetable oil
- 6 flour tortillas
Preheat the oven to 425°F
Chop the onion and the garlic and cook in the oil in a pan over low/medium heat for about ten minutes, or until the onion has started to caramelize. Make sure you don’t burn the garlic! Once this is done, take mixture off the stove and set aside.
Rinse the chicken and then poach in a large pot of simmering water until done. This will take about ten minutes or so; be sure to cut through a piece to check if it’s cooked through! Drain the cooked chicken and set aside to cool.
Once the chicken has cooled, use your fingers to shred it. Mix the chicken with one and a half cups of the enchilada sauce, one cup of cheese, a pinch of cayenne and the onion and garlic mixture. Stir well to combine.
Pour half a can of enchilada sauce in a large glass casserole dish. Fill each flour tortilla with about one fourth cup of the chicken mixture. Roll up and place seam-side down in the dish and repeat with the remaining tortillas. Once you have filled up the dish completely, pour another cup of enchilada sauce on top and sprinkle with the remaining cup of cheese. Cover loosely with tin foil and bake for 10 minutes. Remove foil and bake for another ten. Cool and serve with hot sauce, avocado slices and salsa.