Chicken Enchiladas | The Gingered Whisk: Chicken Enchiladas

Sunday, August 30, 2009

Chicken Enchiladas

When I was little my mom used to make this enchilada dish. Its totally not an authentic Mexican enchilada dish. If I remember correctly, she got the recipe out of an old Weight Watchers book. I can't tell you which one, because I haven't looked at it for years, its on my mother's shelf, and she isn't answering her phone. But I guess its not really important since I have changed a lot of the ingredients. Filled with vegetables and cheese, this dish has a great flavor, and isn't all that bad for you (ok, minus the piles of cheese).

Chicken Enchiladas, American Style

1 rotisserie chicken (or 3 chicken breasts), cooked and shredded
2 garlic cloves, chopped
1 medium white onion, minced
2 cans petite diced tomatoes - I like the ones with chilies in them
1/2 cup chopped button mushrooms
mexican seasoning
1 brick cheddar or colby jack cheese
10 tortillas
sour cream
1 small jar tomato paste

Heat a large skillet and add a 2 tablespoons olive oil.
Add the onions to the pan and stir occasionally until they start to become translucent.
Add the garlic to the pan and let saute until it becomes fragrant.
Add the mushrooms, and saute for 2 minutes.
Add the tomatoes, the juice included, and let simmer until the liquid has reduced.
Take half of the tomato mixture from the pan and add to a bowl with the shredded chicken, mixing well to distribute everything evenly. Set this aside for a minute.
To the remaining half of the tomato mixture in the pan, add the can of tomato paste, stirring well, until fully incorporated. Reduce heat to low.
Fill each tortilla with a handful of the chicken mixture and some cheese, roll tightly, and then place into a 9x13 baking dish. I can usually fit about 10-12 tortilla shells in, but it depends on how much I fill them. While you fill them, if you can kind of squeeze out any juice from each handful this will help to keep your enchilada from being too soggy.
When you are done filling the tortilla shells, take the remaining juice and whatever is leftover from the chicken mixture and mix it into the remaining tomato mixture. Spoon this over the tortillas and spread evenly. Pile the remaining cheese on top.
Bake for 20 minutes, or until cheese is melted and the enchiladas are hot.
Sprinkle with some chopped cilantro, if preferred, and serve with sour cream.

1 comment:

  1. I like pictures in the recipe. That way people who may be cooking-challenged (like myself) can see what it should look like. These look delicious!!


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