It seems that when you live in the South, everyone has a favorite enchilada recipe. Well, here is my family's favorite.
I usually buy a whole roasted chicken and use the dark meat for the enchiladas and save the white meat for other uses. Sometimes I use the whole chicken and double the recipe and cook both batches, then freeze one set of the enchiladas (I freeze it in serving sized portions for easy reheating after school!)
We like to use wheat tortillas from our local HEB store and Hatch Green Chile Enchilada Sauce.
I usually buy a whole roasted chicken and use the dark meat for the enchiladas and save the white meat for other uses. Sometimes I use the whole chicken and double the recipe and cook both batches, then freeze one set of the enchiladas (I freeze it in serving sized portions for easy reheating after school!)
We like to use wheat tortillas from our local HEB store and Hatch Green Chile Enchilada Sauce.
I use cumin and coriander because I love these flavors but feel free to add green or red chile powder or Mexican oregano or whatever seasoning you like! This is a mild dish, so if you like spice you need to kick it up a notch. If it weren't for the kids I would add some fresh cilantro.
Serve with your choice of condiments and sides such as sour cream, guacamole, yellow rice and beans.
Ingredients
2 large cooked chicken breasts, shredded OR 2 thighs and legs, shredded
1/4 tsp. garlic salt
1/2 tsp. ground cumin
1/4 tsp. ground coriander
8 flour or corn tortillas
8 Tbsp. cream cheese
1 (10 oz.) can Green Enchilada Sauce
2/3 cup crumbled Queso Fresco or Cotija cheese
1 cup shredded cheese of your choice, divided
Directions
Preheat oven to 400° F.
Coat the bottom of a 13"x9"x2" baking dish with 1/4 of the enchilada sauce.
Place the shredded chicken in a bowl and season with the garlic salt, cumin and coriander and about 1/8 cup of the enchilada sauce. Taste it to make sure it is seasoned to your taste.
Spread 1 Tbsp. of cream cheese on each tortilla.
Put 1/8 of the chicken mixture on each tortilla.
Top each tortilla with the crumbled cheese and 1/2 cup of the shredded cheese.
Roll up the tortillas and place them seam side down in the baking dish.
Top with the remaining enchilada sauce and sprinkle with the remaining 1/2 cup of shredded cheese.
Bake covered for 30 minutes until warmed through.
Serve with your choice of condiments and sides such as sour cream, guacamole, yellow rice and beans.
Ingredients
2 large cooked chicken breasts, shredded OR 2 thighs and legs, shredded
1/4 tsp. garlic salt
1/2 tsp. ground cumin
1/4 tsp. ground coriander
8 flour or corn tortillas
8 Tbsp. cream cheese
1 (10 oz.) can Green Enchilada Sauce
2/3 cup crumbled Queso Fresco or Cotija cheese
1 cup shredded cheese of your choice, divided
Directions
Preheat oven to 400° F.
Coat the bottom of a 13"x9"x2" baking dish with 1/4 of the enchilada sauce.
Place the shredded chicken in a bowl and season with the garlic salt, cumin and coriander and about 1/8 cup of the enchilada sauce. Taste it to make sure it is seasoned to your taste.
Spread 1 Tbsp. of cream cheese on each tortilla.
Put 1/8 of the chicken mixture on each tortilla.
Top each tortilla with the crumbled cheese and 1/2 cup of the shredded cheese.
Roll up the tortillas and place them seam side down in the baking dish.
Top with the remaining enchilada sauce and sprinkle with the remaining 1/2 cup of shredded cheese.
Bake covered for 30 minutes until warmed through.
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