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Dad’s Favorite Chicken Enchiladas

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Nutritional information

629.4
Calories
241 g
Calories From Fat
26.9 g
Total Fat
9.3 g
Saturated Fat
102.5 mg
Cholesterol
1439.7 mg
Sodium
55.4 g
Carbs
5.4 g
Dietary Fiber
6 g
Sugars
40.7 g
Protein
362g
Serving Size

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Dad’s Favorite Chicken Enchiladas

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The marinade is fantastic! I use it to make tacos, similar to LuLu's taco shop in Phoenix. I have been searching and trying many different recipes since I have moved to VT. There are zero quality Mexican restraunts here. I was a bit surprised that this great recipe called for canned enchilada sauce.

  • 1hr 20mins
  • Serves 8

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 1hr 20mins   |  Serves: 8

Dad’s Favorite Chicken Enchiladas, My dad was raised in Phoenix, Arizona, so he knows his way around Mexican food The one thing that he will complain about in the huge international smorgasbord that is the Houston restaurant scene is the distinct lack of REAL Mexican food , just a lot of TexMex Nothing wrong with TexMex, but compared to the stuff in Arizona, it’s a little unbalanced So when he said that my enchiladas were the best he had ever tasted, I took that as the true compliment it was
This is easy but time consuming, real cooking times are explained in the recipe You can cook the using a skillet or a crock pot You could even use leftover chicken by skipping to the rolling – but I would season the chicken with 1/2 cup stock and a quarter of the spices listed ”, The marinade is fantastic! I use it to make tacos, similar to LuLu’s taco shop in Phoenix I have been searching and trying many different recipes since I have moved to VT There are zero quality Mexican restraunts here I was a bit surprised that this great recipe called for canned enchilada sauce , This was a huge hit at my house! I cooked the chicken in a pan, and the only thing I changed was that I added some diced onions and a couple dashes of red crushed peppers to the chicken while it was cooking (I did not use the chicken stock either) I bought 2 lbs of chicken breast and it made exactly 10 enchiladas This recipe will definitely be added to my list of favorites!

 

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Steps

1
Done

Add oil and spices to a large one gallon bag. Mix thoroughly. Add chicken. Squoosh around to coat the chicken evenly. Yup, technical term, "squoosh". If you can, stick this in the fridge overnight. If not, don't sweat over it.

2
Done

At this point you can freeze the meat, add the packages of tortillas, and have an OAMC meal. Simply defrost everything later and assemble. Do not assemble this and then freeze, flour tortillas do not freeze well in the presence of liquid.

3
Done

Now, you can dump the spiced chicken in the crockpot for 6 hours on low. Or you can brown the chicken in a big skillet on medium high heat - 4-5 minutes each side, then add chicken stock and simmer about 20 minutes until the chicken about falls apart.

4
Done

Remove chicken from cooking vessel to a large bowl. Reserve 1/2 cup of the cooking liquid. Shred the chicken using two forks or your hands (or just look at it hard if you used your crockpot). Add the reserved cooking liquid and stir to combine.

5
Done

Preheat oven to 350°F Prep a 9x13-inch baking dish by pouring 1/2 cup enchilada sauce in the bottom and "Rolling" it around the bottom to evenly coat.

6
Done

Spoon about 1/4 cup of the chicken onto the bottom third of a tortilla, roll tight, and place in the pan, seam side down. Continue until you have filled the dish or run out of chicken. Pour on the rest of the enchilada sauce, and sprinkle on the cheese.

7
Done

Bake at 350°F for about 20 minutes, or until the cheese is all melted and the sauce is bubbly and thick.

8
Done

Real Cook times: 20 to 30 minutes of work time (how fast can you roll them?); 6 hours cooking (if you use a crock pot) or 30 minutes cooking (if you use the stovetop); and 20 minutes in the oven.

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Bobby Ryan

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