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Spiced rubbed chicken shredded with peppers, onions, and cheese. Wrapped in a corn tortilla topped with green enchilada sauce.
Enchiladas are some of my favorite things to make. They require a little planning, some organization, and time. But they totally pay off in the end.
Generally rolled with beans, chicken, or beef they are tightly packed in corn tortillas and smothered in green or red sauce and handfuls of cheese. Toss together some fresh Pico, rice, and beans and you’ll have meals for a couple of days.
For my enchiladas, I put together a smoky fresh spice blend featuring peppery annatto seeds and pequin peppers. I simmer them with peppers and onions till they are fork-tender.
From there the labor comes in with the facilitating and rolling pans of the enchiladas. Believe me, the roll of the last one is so sweet, especially if it fits in the pan perfectly.
Tossed in sauce and baked till bubbly these are the perfect weeknight dinner or lunch. Check out my tips and tricks below for the best chicken and cheese enchiladas. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST CHICKEN AND CHEESE ENCHILADAS
canned or fresh green sauce: use whatever green enchilada sauce you’d like. enchiladas can be kind of a task so skipping making the fresh green sauce is understandable whether it’s canned or fresh from a meat market or homemade use the green sauce you like.
green sauce: some people like enchiladas softer and saucier. these enchiladas are firmer and not too saucy. if you like a saucier enchilada drizzle on more sauce at the same time you top with shredded cheese.
topping with cheese: i hold out on topping my enchiladas with cheese. i like to give the tortilla a chance to firm up more to give them a better texture. I finish with cheese then bake it till it’s melted.
shredding the chicken: you’ll know the chicken is done when it starts to shred on its own. two forks should do the trick. don’t waste the liquid in the pot once the chicken is cooked. remove the lid and boil on high till the majority of the liquid is reduced. shred the chicken after the liquid is reduced not before.
the prep: enchiladas work better in a sequence. it gets it over with faster. there can be a lot of steps. have the tortillas cooked and ready to go into the sauce. the chicken and cheese are shredded and placed into a container that you won’t mind getting dirty. so if you’re using bagged cheese place it all together in a bowl. and the pan ready to receive the rolled enchiladas. (i roll them in the pan I’m going to bake them in)
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