Our Favorite: Chicken/Cheese Enchiladas

One of my favorite dishes to make is Enchiladas! They are so easy to make because it is easy to make a veggie and non-veggie version of these in very little time! Thomas and I love them and they can last for a couple days, which is great being busy college students! This is one of our go-to dishes…we are always craving these enchiladas!

I begin by making the sauce. If you do not want to make the sauce by hand or do not have the time, there are some amazing green or red sauces that you can buy from the grocery store that are already made! This recipe is made with a homemade green chili sauce. 

Begin by placing poblano and green chili peppers into the oven at broil to get them to blacken. While this is being done, begin pan roasting the tomatillos, garlic, onion, and jalapenos until they begin to brown. After the poblano peppers have been taken out and cooled, begin to skin and chop them up really nicely and throw them into the blender, along with the roasted ingredients from the pan. Add a cup of water, salt, pepper, limes, and cumin and get the blender rolling. And just like that…your sauce is made!

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Next up comes the chicken! Before making the sauce, be sure to marinate the chicken breasts in the fridge with some lemon pepper, salt, pepper, and olive oil–to give it a nice flavor! Begin pan-searing the chicken at medium heat and cook it through thoroughly. After its done, set it aside to cool and begin shredding it up…(I do this by hand).

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Now its time to assemble the enchiladas! I begin with the chicken ones since I’ve already touched the chicken. Be sure to heat up the corn tortillas just a little bit in the microwave to get them nice and soft so they wont break when you are folding them. Begin by putting a little bit of sauce at the bottom of the pan…for some reason, the enchiladas always taste better when I do this first! Then, start putting a little bit of chicken and a little bit of cheese in each tortilla. Fold them up and set them into the pan, opening-side down. Continue doing this until the whole pan is full. If you have extra chicken, just put it in the fridge (makes for a great quesadilla for the next day!)

Once you’ve finished with all of the chicken ones, wash your hands thoroughly and then proceed to the cheese enchiladas. Follow the same technique, minus the chicken of course. Be sure to spread the remainder of the sauce all over the top of the enchiladas and sprinkle cheese all over them as well.

Pop these two pans into the oven for about 20-25 minutes or until the cheese on top begins to bubble. Take them out and they’re ready to serve! Be sure to cover them with foil or put them into a container if you’d like to save them as leftovers; they taste great the next day! Enjoy!!

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Ingredients:

3-4 Chicken Breasts

Lemon Pepper

Olive Oil

Salt

Pepper

4 Cheese Mexican Cheese

Corn Tortillas

Ingredients for the sauce:

1 cup water

10 Tomatillos (washed)

8 garlic cloves

5 green chili peppers

1 onion

2 jalapeno peppers, stems removed

2-3 poblano peppers, stems removed

3 limes

1 tbsp olive oil

Salt

Cumin

Directions:

  1. Marinate chicken for 30 minutes in the fridge with lemon pepper, salt, pepper, and a bit of olive oil
  2. Set your oven to broil temperature to begin preparing the enchilada sauce; place poblano peppers and green chili peppers on a baking sheet lined with foil and allow them to cook until they have blackened
  3. Place tomatillos, onion, garlic, and jalapenos in a pan coated with olive oil; allow them to cook on there for 15-25 minutes until browned
  4. When the poblano peppers and green chili peppers have cooled down, skin and chop them up
  5. Add all these ingredients into the blender or food processor, and add lime, salt, and cumin
  6. Blend until smooth
  7. Place the chicken onto a pan and allow it to cook through thoroughly
  8. Set aside on a plate and allow to cool
  9. Preheat oven to 375 degrees
  10. Begin to warm tortillas in the microwave to soften them up enough to roll into enchiladas without breaking
  11. Once the chicken has cooled, begin to shred it by hand
  12. Begin to make the chicken enchiladas by placing a bit of chicken and a bit of cheese in each tortilla, wrapping it up, and placing it in a foil pan, opening side down
  13. Finish with this, wash hands, and begin with cheese enchiladas by doing the same technique, except only including cheese
  14. Spread sauce all over the two pans of enchiladas, sprinkle cheese over the whole thing and put into the hot oven
  15. Let cook for 25 minutes or until cheese bubbles…serve and enjoy!
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One Comment Add yours

  1. lulu says:

    A favorite at our house and we don’t mind having them more than once. They are just as good the second time around.

    Like

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