Chicken Enchiladas

One of the things I like about this time of the year is sharing meals with family and friends. I especially love it when Jack & Charlie’s friends fill the house relaying stories of high school and college experiences as they loudly watch, yet another, game, match or sporting event…….. And of course, eat.

These are my happy holidays. I enjoying all the cooking, eating, spirited conversation and laughter that accompanies the good food.

As much as I love it however, all that planning, cooking, serving and dish-doing can get a little hectic. One way to lower the stress and increase the fun is to have a couple of make-ahead dishes at the ready.

This recipe for Chicken Enchiladas is one my favorites. It tastes fantastic, is perfect to make ahead and is easily doubled or tripled to accommodate a crowd.

I save time and money by using a rotisserie chicken. In the Twin Cities, Lunds and Byerly’s grocery stores have them on sale every Friday for $4.99. (I buy at least one almost every week.) I also take advantage of my favorite local Mexican market – El Burrito Mercado to buy dried chilies for the enchilada sauce and pick up some of their ready-made rice, beans, chips and salsas to round out the meal.

The full recipe for the enchiladas takes a little time, but the flavor of the sauce is worth every minute. If you are short on time during these busy days no worries – I offer a couple of substitution ideas in the recipe to speed things up a bit.

Give these fabulous enchiladas a try – I think your friends and family will enjoy them as much as we do.

This delicious enchilada recipe is the perfect make-ahead dish, it doubles or triples beautifully and is always a hit with family and friends. The full recipe has a few more steps than usual, but the flavor of the enchilada sauce is well worth it. I also provide some options for substitutions that will take less time. This recipe is adapted from the Mexican Everyday cookbook by Rick Bayless

Servings people

Prep Time 40

Cook Time 25

Total Time 1 5

Ingredients

3 large dried guajillo chilies or 2-3 tbsp chili powder
2 large garlic cloves
1 28 oz can canned tomatoes preferably fire roasted
1/2 tsp ground cumin
1 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp olive oil
2 cups chicken broth low sodium
1 rotisserie chicken meat shredded
14 corn tortillas
2 cups colby jack cheese shredded
1 bunch cilantro chopped (optional)

Instructions

Preheat the oven to 350 degrees
Begin with the dried guajillo chilies - I find these at my favorite local Mexican market (El Burrito Mercado) or in the grocery store ethnic foods aisle - if you are using chili powder instead of dried chilies, skip to step 7
Choose 3 large or 4 small dried guajillo chilies
Using kitchen scissors or a sharp knife, cut the top & bottom off the chilies and cut them down the middle
Remove the seeds & ribs from the chilies and cut them in half
Spread the chilies on a baking sheet and bake until toasted and blistered - only about 2 minutes - check them often
Combine the tomatoes, garlic, cumin, salt & pepper and 2 of the toasted chilies halves (or 1tbsp of the chili powder) in a blender
Blend until smooth and taste - add more toasted chilies (or chili powder) a little at a time and blend until you get to a nice spice level for you. I like it to have a good kick so I usually use all of the toasted chilies
Heat the olive oil in a large saucepan until hot and remove from the heat - if using chili powder, skip to step 12
Place a mesh strainer over the pan and pour the sauce into the strainer from the blender
Using a large spoon, press the sauce through the strainer to remove the pieces of chili skin. Remove the strainer
Cook the sauce over medium heat, stirring often, until the sauce reduces slightly and is the consistency of tomato paste - about 6-8 minutes
Add the chicken broth, bring to a boil, reduce the heat and simmer for 10 minutes so the flavors meld
While the sauce is simmering, place the tortillas on a baking sheet, spray with cooking spray or brush with oil and cook until soft & pliable - about 3 minutes
Spread a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan
In a large bowl, combine the shredded chicken, a cup or so of the enchilada sauce and 1 cup of the cheese
Top each tortilla with a generous portion of the chicken mixture
Roll up the enchiladas and place them into the 9x13 pan - I somehow always end up with 13
Spoon the remaining enchilada sauce over the pan
Sprinkle the other cup of cheese on top and either cover and refrigerate the pan for later or put in the oven uncovered
Bake at 350 degrees for 20-25 minutes or until hot and bubbling.
Serve with cilantro and sour cream and your favorite rice, salad or chips

Notes

I almost always double or triple the enchilada sauce recipe and freeze it. That way I have homemade sauce in the freezer and it's quick and easy to whip up a pan of enchiladas - chicken, ground beef or cheese

You could also make this recipe using canned enchilada sauce - in that case, begin at step 10 and heat the sauce in oil until it reduce slightly, adjust seasonings adding chili powder, salt or pepper to build the flavor. Then add chicken broth, if needed, to thin the sauce

Cuisine: Mexican

Chicken Enchiladas – Always a Crowd Pleaser