This is one of my family’s favorite meals! There are never leftover enchiladas!! Remember the post about the bone broth? I usually get three meals out of the chicken meat. These layered enchiladas are one of those meals. The prep time is under 30 minutes and the cook time is under 30 minutes. While they are in the oven, you can throw together a green salad and you have a full meal in under an hour. This is also a great pot luck dish.
Let’s get started. I use canned enchilada sauce. My grandmother showed once how to make the homemade sauce. It was quite the process. Not difficult. Just a few too many steps for this busy girl!! So I stick to the canned sauce. Now, about that canned sauce…..Tomatoes are not an ingredient in red chili sauce. Red chili sauce is simply dried New Mexico chilies, softened in simmering water, puréed with a few spices and some of the water the chilies were softened in. Simple. The tortillas should be corn. Not flour. In my opinion, anything in a flour tortilla, is a freaking burrito!! Flour tortillas just get soggy, gummy and glue like. Corn tortillas, on the other hand, pull their weight, they compliment the chili sauce, and when baking the edges get crisply and nutty.
You will need: 1 large can of enchilada sauce. 1 package of corn tortillas, I get the 30 pack. ( you probably won’t use all 30 tortillas) 1 onion, chopped and sautéed. 2 cups shredded chicken, 3 cups grated cheese. I use cheddar, but you could use Jack cheese, Colby, the Mexican cheese or a combination there of. 4 green onions sliced.
Please let me know if you make this and how you liked it. Also, if you liked this post. Please follow me, share to FB, pin it, and like my FB page.
This is Christine. She can up with a super cute tutorial for some Halloween themed mug rugs. You’re going to love it!!
Till next time.