“Delicious Chicken Enchiladas”
Courtesy of The Domestic Diva
2-4 Chicken Breast thawed/or 4-6 Chicken Tenderloin thawed
1-2 Tablespoons of Olive Oil
1 Tablespoon of Real Butter
1 large Onion, diced
1 Jar of sliced Jalapeno’s/separated 2 Tablespoons of Jalapeno’ Juice. (cheese sauce opt.1)
1/2 to 1 can of Rotel(cheese sauce opt.1)
1 (4oz) can of diced green chilis(sour cream sauce option2)
1/2-1/4 cup of green salsa(sour cream sauce option 2)
1 pkg of Enchilada mix/or Chicken Taco seasoning
1 Cup of Heavy Whipping Cream for cheese sauce/another Cup for Softening Tortillas, seperated
3 Tablespoons of flour(sour cream sauce opt2.)
1 (14.5 oz) can of Chicken stock
1 cup of Sour Cream(sour cream sauce opt. 2)
1 cup of Diced Mexican Velveeta Cheese(cheese sauce opt.1)
1 large block of medium Cheddar Cheese
1 large block of Monterey Jack Cheese
1 pkg of Corn Tortillas
1 pkg of Flour Tortillas/opt.
salt and pepper to taste
1 Bunch of Cilantro (opt.)
Dice onion and shred both Monterey Jack Cheese and Cheddar Cheese. (I shred my cheeses because it is fresher than the pre-package shredded cheeses.) Now, slice your Mexican Velveeta Cheese into medium chunks, put all these items in separate bowls, and set aside.
Coat your fresh chicken with your Chicken Enchilada Mixture or you could use Chicken Taco Seasoning if that’s what you may have in your pantry. Put seasoned fresh Chicken pieces into a large baggie and mix well. Let sit for a few minutes.
Next, heat Olive Oil in skillet on medium heat and place seasoned chicken in skillet and fry until chicken is golden brown and cooked throughly. After, Chicken is cooked well, place in bowl and let cool. Set aside. When the chicken has cooled, remove all gristle and fatty tendons from chicken pieces.
Slice chicken in large pieces and put into your Food Processor. Pulsate the Chicken pieces in your Food Processor until they are small chunks, place in bowl and set aside.
Option 1. for Sauces:
Enchilada Cheese Sauce: (Option I used this time)
In a large skillet melt butter and diced onions over medium heat, cook until butter is melted and onions are softened. Add your Mexican Velveeta chunks and rotel, whisk in the whipping cream and jalapeno juice; continue to stir until the sauce comes to a thin creamy consistency. Add Chicken stock if the consistency is too thick for your desired taste. You can add diced Cilantro to the sauce. (optional, of course.) Remove from heat and set aside.
Option 2. for Sauces:
” Sour Cream Enchilada Sauce:”
Heat a large skillet on medium heat and add 1 Tablespoon of Real Butter, whisking in the flour, one tablespoons at a time, to prevent lumps from forming. Cook a minute or two to cook off the flour taste, stirring occasionally. Gradually, whisk in the chicken broth whisking until smooth. Cook about 5-10 minutes, stirring occasionally. Once it reaches desired thickeness, remove from heat and stir in the sour cream and diced green chiles( or green salsa); set aside. Transfer sauce into an easy pouring pitcher, when you start to make the enchiladas. After, you have filled your enchiladas with the fillings, cover the enchiladas with the sour cream sauce and top with the remaining Monterey Jack cheese. When using the Sour Cream Sauce, you will omit the cheddar cheese and just use Monterey Jack cheese over the top of enchiladas. 🙂
In a small frying pan, pour the other cup of Heavy Whipping Cream, warm on medium heat. When the cream is hot use your cooking tongs dip one corn tortilla at a time into the cream, just until coated on both sides, remove from cream and place on a plate, stacking the cream coated corn tortillas on one another. Do this step until all the corn tortillas have been soaked in the Whipping Cream. Be careful not to pinch to hard, corn tortillas will tear easily. Wanted to mention if you perfer using flour tortillas, you can use two plates placing flour tortillas between them and warming them up in the mircowave. Another option. Set aside.
Now, you are going to bring your Cheddar and Monterey Jack shredded Cheese, Diced Onions, Jalepeno Slices(Opt.), Shredded Chicken, Enchilada Cheese Sauce, softened Corn Tortillas, and lastly your large casserole dish, over to a large working space. Now, you will need to pour your Enchilada Cheese sauce in a measuring bowl or small pitcher with a pouring spout, makes it easier to pour.
Pour just a little of the Enchilada Cheese Sauce in the bottom of your casserole pan, so your enchiladas will have moisture and not stick to the pan.
Next, you will need a large plate to place each corn tortillas as you fill with your chicken, onions and shredded cheeses. Roll carefully, and remember not to fill your tortillas too full…the Corn tortillas will tear easily when you start to roll them up. Roll your filled tortillas one at a time, and place in casserole dish. Complete this step until you have used all your fillings. With your pouring pitcher filled with your cheese sauce, drizzle over your ready enchiladas in your casserole dish, covering well.
Now, top the enchiladas with both your shredded Cheddar and Monterey Jack cheeses, until covered well. (I place sliced jalapeno’ slices on top of each enchiladas.
Cover with foil and bake at 375 degrees for 15 minutes, then remove foil and bake for another 5-10 minutes or until cheese is good and bubbly.
Serve with your favorite Salsa and Tortilla Chips.
Hope you enjoy!
From My Kitchen and Home to Yours!
“The Domestic Diva”