Enchiladas

Featured in blog: Let’s take it back to 1997 y’all!

Ingredients

  • Chicken thighs -6 (I don’t mess with the breast unless I’m cooking for someone I don’t like.)
  • Pack of corn tortillas (I don’t recommend flour.  It soaks up the sauce and gets all soggy.)
  • 1 big can and 1 small can of green tomatillo enchilada sauce
  • Cheese (I used some smoked Colby jack that I made, but any grated cheese you like is fine.)
  • 1 pack taco seasoning
  • ½ onion, fine chopped
  • Vegetable oil or cooking spray
  • Small can of sliced olives (or as my kids called them when they were smaller “zeroes”)

Method

First, you want to cook the chicken and onions.  Set the stove top to medium high and when it’s heated, pour in a capful of cooking oil and let it get hot for about 1 minute.  Then toss in the onions and sauté for like 2-3 minutes.  From there add in the chicken, the taco seasoning, and pour in a quarter cup of water and cook until complete.  You may have to add a little more water from time to time because it will steam off, but that’s ok.  When it’s done, remove from heat and set aside to cool for like 10 minutes. After it’s cooled, chop the meat up into small pieces and place in a bowl. 

Next, heat a skillet to medium high and place as many tortillas on there as you can. Just make sure they can lay flat and all get warmed evenly.  Let them sit on one side for about a minute, then flip it over and let it heat on that side for another minute.  Or, if you want, you can put them in the microwave 6 tortillas at a time for like 40 seconds. Place the warmed tortillas on a plate and wrap them in a paper towel so they stay warm while you heat the rest.  When those are done, go get a Pyrex dish and pour in about 2 capfuls of vegetable oil.  Using a paper towel spread the oil around the Pyrex, getting the sides too.  This keeps the food from sticking to the dish and kind of crisps up the corners which is a nice texture difference.  Or if you have cooking spray, use that. 

When you have heated up all the tortillas and greased up your Pyrex nice and slippy (bad joke alert that I will avoid), fill a small plate with some of the sauce and dip each side of the tortilla in the sauce.  Transfer the tortilla to another plate, fill with a spoonful of chicken and onion spread it in the tortilla, then roll up.  Place each rolled up tortilla in the Pyrex. It doesn’t really matter which direction you place them, just so you maximize the space in your Pyrex dish.  Lastly, pour the remaining sauce all over the enchiladas, sprinkle the cheese and olives.  Then, go preheat your oven to 400 degrees F.  Once the oven is heated, place the enchiladas inside and cook for 20 to 25 minutes.  The food is ready when the cheese is melted and the sauce on the edges begins to bubble and boil a little.  Now, I like my cheese a bit darker and my enchilada edges crispy so I keeps it in for like 5-10 minutes longer.  But that’s just me.

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