Easy Chicken Enchiladas
We are on an extended stay in Mexico, and what a better time to make traditional Mexican dishes. Enchiladas do originate in Mexico, as far back as the Aztec times. They are a traditional corn tortilla stuffed with a meat and covered with a tomato and chili sauce. Today, there are all forms of enchiladas with various stuffing and toppings and oh so good.
My daughters always ask for easier weeknight dinners, so this version is simple using a rotisserie chicken from the grocer and pre-made sauce. But we did have a little fun and tested out a tomatillo sauce for another post another day.
Start by chopping an onion. If time is short, there are great frozen options for pre-chopped onions as well. After chopping the onion, chop the fresh poblano.
The beauty of this dish is to use pre-cooked chicken. Costco and many grocers have great rotisserie chickens that can be served as dinner one night and leftovers used in this enchilada dish the next night. Since we are at our friend’s house, we had help in the kitchen on this night, making the enchiladas.
The easiest way to shred the chicken is by hand, pulling it apart into bite size pieces.
Chop the cilantro. It will go inside the enchiladas but if you’d like more for a topping chop another tablespoon and set aside in a small bowl for serving.
After the chopping and shredding prep, the cooking pulls together fairly fast. Start by sautéing the onion and poblano in the olive oil, when it’s soft add the chicken, cilantro, garlic and spices. Mix well. If using vermouth pour the 1/2 cup in and cook until fully absorbed.
While the chicken is cooling, begin warming the tortillas. Place just a bit of canola or vegetable oil in a skillet. Warm each side of the tortilla until just soft. Remove after just a few seconds on each side to a plate of paper towels. Continue the layers of tortillas on paper towels until you have 15-18 tortillas. Make a couple extra just in case they tear when rolling.
Once the chicken mixture is cooled, it’s time to start building.
Add the cheese
Sharp cheddar or Monterey Jack works well. After the cheese, add the cilantro.
Place a bit of the canned sauce in the bottom of the oven proof dish before rolling the tortillas. This will help them to not stick.
Roll gently about 2-3 tablespoons of the chicken into a warmed tortilla. Place in the dish. Repeat until all of the chicken is used. A 9x13 pan will hold 10-12 enchiladas so you will most likely need two dishes.
Sprinkle with a bit more cheese and pour the sauce over.
Be sure to cover tightly with foil. Bake for about 20 minutes in the oven until bubbly. Make a salad and some rice and dinner is ready in about 45 minutes.
On this beautiful night we dined outside on the patio. As mentioned we tested our version of a tomatillo sauce on some of the enchiladas. No matter the sauce, the easy chicken filling makes these enchiladas delicious!
Easy Chicken Enchiladas
Ingredients
- 2 cups cooked cut up chicken
- 1 tbsp olive oil
- 1 poblano, chopped
- 1/2 onion, chopped
- 1 tbsp chili powder
- 1 tbsp cumin
- 2 cloves Garlic, finely chopped
- 1/2 cup Vermouth (optional)
- 2 tablespoons Cilantro, finely chopped
- 2 cups Shredded Cheese, either single type or blended(Monterey Jack and Sharp cheddar work well) + more for topping, if desired
- 1/2 cup vegetable or canola oil (for tortillas)
- 15-18 corn tortillas
- Canned enchilada sauce or Fresh Tomatillo Sauce
Instructions
- Preheat the oven 325 degrees
- Heat olive oil in a skillet over medium heat. Add the poblano and onion. Sauté until slightly soft. Add the chili powder and cumin, stir until well blended. Add the garlic. Stir. Add the vermouth and let cook down. Remove from heat and place in a heat proof bowl. Stir in the cilantro. Let cool for a few minutes while prepping the oil and tortillas for the enchilada. Once slightly cool, add the shredded cheese.
- Heat oil in the same skillet used for the chicken, wiped clean. Once heated add the tortillas a couple a a time, simply warming in the oil, turning once, then removing. Place on a baking sheet lined with paper towels.
- Build the enchiladas by pouring a bit of sauce in the bottom of a 9x13 oven proof pan. Place one tortilla in the pan and fill with about 3 tablespoons of the chicken mixture. Roll and place the seam side down. Repeat until all the tortillas are filled and the chicken is all gone. Another glass pan my be necessary.
- Pour the sauce over the top, reserving some for serving.
- Sprinkle with additional cheese.
- Cover the pan(s) with foil. Place in the pre-heated oven for about 20 minutes until bubbly. Serve with additional sauce, cheese and/or sour cream on the side. Enjoy!
