How to Make Chicken Enchiladas

by Judith Sanchez-Pham

Make chicken enchiladas with homemade sauce OR canned sauce

Supplies

  • 5 Roma tomatoes
  • 1 small onion
  • 3 boiled chicken breast (med size)
  • 3 California chilli pods
  • 1 Chile Pasilla
  • 1 Mexican-Style shredded cheese
  • Salt
  • Garlic powder
  • Garlic salt
  • Oregano powder
  • Corn oil
  • Flour tortillas
  • 2 Garlic clove
  • Instructions

    Step 1

    Ingredients not shown are: Oregano powder, Salt, Garlic powder and Garlic salt.

    Step 2

    Start here if you want to learn how to make the sauce IF NOT SKIP these next steps and substitute with the can sauce

    Step 3

    On medium heat pour 2 cups of water into sauce pan

    Step 4

    Take 1 chile Pasilla from the pack to de-seed

    Step 5

    Open the Pasilla pod and remove seeds and stem

    Step 6

    Take 3 chili pods from the pack

    Step 7

    Remove seeds from the pod and remove stem (if you want an extra kick leave some seeds in)

    Step 8

    Step 9

    Add all 4 chilies into the pot

    Step 10

    Add 2 Roma tomatoes

    Step 11

    Add 2 garlic cloves

    Step 12

    Boil the ingredients until the tomatoes have soften and skin starts to peel off

    Step 13

    Pour everything into the blender (if you want thicker sauce don't add all of the water)

    Step 14

    Blend

    Step 15

    Blend until smooth

    Step 16

    That will conclude the sauce.

    Step 17

    Shred the boiled chicken breast (you can also use dark chicken meat)

    Step 18

    Set it aside

    Step 19

    3 Roma tomatoes washed and ready to slice

    Step 20

    Sliced Roma's

    Step 21

    Slice one small onion (I had a large one and used half)

    Step 22

    In medium heat Place about 2-3 tablespoons of corn oil in pan

    Step 23

    Add the tomatoes and onions

    Step 24

    Step 25

    Step 26

    Sauté until they become soft

    Step 27

    Add the chicken

    Step 28

    Mix them in together

    Step 29

    Add salt (about a pinch)

    Step 30

    Add garlic salt (about tablespoon)

    Step 31

    Add oregano ( half a teaspoon)

    Step 32

    Mix it together and heat for about 7 mins

    Step 33

    On medium heat pour sauce into pan

    Step 34

    OR add your canned sauce

    Step 35

    Add to pan ONLY IF you didn't make the sauce *SKIP THIS STEP IF YOU MADE THE SAUCE*

    Step 36

    CONTINUE... These steps are for the homemade sauce and canned sauce

    Step 37

    Add a pinch or 2 of salt

    Step 38

    About a tablespoon of garlic powder

    Step 39

    Gently stir everything together

    Step 40

    Meanwhile pre heat the oven to 300deg

    Step 41

    Bring to a simmer

    Step 42

    Place all these items close together as this can get messy (when your ready to roll the enchiladas make sure the sauce is still hot it will soften the tortilla and will make it easy to roll)

    Step 43

    Dip a flour tortilla into the sauce

    Step 44

    Make sure to get all of it

    Step 45

    Take it out immediately after its been fully submerged

    Step 46

    Place it in the baking pan

    Step 47

    Make sure the tortilla is open

    Step 48

    Place the chicken in the tortilla

    Step 49

    Step 50

    Roll it and place at one end of the dish

    Step 51

    Next one...

    Step 52

    Bottom row

    Step 53

    Add more sauce if you like

    Step 54

    Step 55

    Sprinkle Mexican-style shredded cheese on top

    Step 56

    Add as little or as much as you like

    Step 57

    Begin the top row

    Step 58

    Top row complete

    Step 59

    More sauce

    Step 60

    Cheese...

    Step 61

    Ready for the oven... Bake for 7-10 mins or until cheese is melted

    Step 62

    Step 63

    READY TO EAT! serve with your favorite sides OR...

    Step 64

    Top it with (starting from bottom layer) sour cream, crumbled cheese ( cotija or queso fresco found in Mexican refrigerated section) lettuce and salsa verde (tomatillo) and avocado :)