I LOVE MEXICAN FOOD! It's seriously what I live on. Not that I claim to be able to cook "authentic" food. I'm sure mine is the American version, but this is still super good, I promise!
Begin by boiling 4 boneless, skinless chicken breasts until cooked through.
While the chicken is boiling, chop up one onion.
Spread enchilada sauce on the bottom of two 9 x 13 pans. The sauce shown has soy in it. I provide a soy-free recipe here if you need to make your own sauce. I now make my own sauce and freeze it in bulk so I can make enchiladas whenever I want and have sauce on hand!
When the chicken is done, shred it using two forks and pulling in opposite directions.
Pour 1 tablespoon of olive oil into a large frying pan. Fry the onion with salt and pepper to taste.
Once the onion is caramelized, add the chicken. Cook until the chicken starts to brown. Remove from heat.
Set up a little enchilada assembly station (yes, I'm pretty sure that's the technical name!).
So I do 3 at a time. I microwave the tortillas for 30 seconds (this makes them easy to roll and the tortillas don't crack!), add the chicken mixture...
Add the cheese and roll.
Place each enchilada seam side down into the prepared pans. Continue until you have used all of your chicken mixture! If you still have some extra space and extra tortillas, make some cheese enchiladas to fill the space by simply filling tortillas with cheese and rolling them up! You'll be glad you did!
Spread enchilada sauce over the enchiladas.
Cover with lots and lots of cheese. Ummm, love it. Want some right now!
Bake at 350 degrees for 20-25 minutes until the cheese is all melted and starting to brown.
Until it looks like this!
I'm just saying, yum! Serve with some cilantro lime rice and maybe some refried beans or a salad and you are all set! Plus, these enchiladas freeze very well and make terrific leftovers!
Prep Time: 35 Minutes
Total Time: 1 Hour
Yield: 28 Enchiladas
1 Package of 30 Corn Tortillas
1 lb. Boneless Skinless Chicken Breasts (approx. 4)
1 Large Onion
1 Tbsp. Olive Oil
2 large cans Enchilada Sauce (or one recipe of Homemade Enchilada Sauce)
Salt & Pepper to taste
2 lbs. Mexican Shredded Cheese
Preheat the oven to 350 degrees. Prepare 2, 9 x 13 baking pans by spreading enchilada sauce on the bottom of each pan.
Boil the chicken until cooked through. Shred the cooked chicken by pulling opposite directions with two forks. Chop the onion and fry in olive oil in large frying pan. Once the onion is caramelized and browned, add the chicken. Cook until chicken begins to brown. Remove from heat.
Begin to assemble the enchiladas. Heat 3 corn tortillas at a time for 30 seconds in the microwave. This will make them much easier to assemble and prevent the tortillas from cracking. Place approximately 1/4 cup of chicken filling on each tortilla and sprinkle cheese over the top. Roll the enchiladas and place in the prepared pans, seam side down. Continue making enchiladas until there is no more chicken mixture left.
Spread enchilada sauce over the tops of the enchiladas. Sprinkle with cheese until covered. Bake for 20-25 minutes at 350 degrees until all cheese is melted and the cheese is browning.
Remove from heat. Serve with cilantro lime rice, beans and/or salad. Enjoy!