There is much debate about enchiladas
, where they come from, who gets credit for creating them and who has the best version. Come from Mexico? Guatemala? The American Southwest? Somewhere else? Not really sure, but one thing I can tell you is that enchiladas are a lot of fun and are muy delicioso!
Enchiladas are loosely defined as corn tortillas “wrapped” around meat, a starch like rice or potato, and some vegetable. It is then typically baked and topped with a zesty sauce/salsa of some kind.
I am pretty sure enchiladas had to be the “whatever-is-left-over” dinner of Latin cultures. Have some veg left from the other night? No problem! Add that plus a starch, maybe some meat and since there are always tortillas around, wrap them, pan fry or bake them and enjoy! In other words…DON’T WASTE! We can eat that too and oh by the way, by combining, can make it a super-delicious meal.
These particular enchiladas are perfect to make ahead on a weekend and put in the fridge or freezer for later. A little bit of kick but not too spicy, these are sure to please the WHOLE family, even the kids, while also introducing them to a “taste” of ethnic Latin food. Remember that chicken stock recipe? Here is a spot to use 2 or more cups of that beautiful shredded chicken meat, as well as some of the stock itself.
I guarantee you will make these enchiladas over and over again.
Kid-Friendly Chicken Enchiladas
- 2 cups shredded chicken
- 1/2 cup chicken broth/stock
- 1 small can diced green chilies
- 1 cup chopped onion
- 1 can each cream of chicken and cream of cheese soup
- 2 cups grated cheese, cheddar or "mexican blend"
- 1, 12 oz can of green enchilada sauce
- salt and pepper
- 10 corn tortillas
- Take a glug of oil into a good size sauce pan over medium heat and add onion. Saute for appprox 5-6 minutes. Add chilies and saute for another 2-3 minutes. Add chicken, stock, and soups. Simmer for 10 or so minutes over medium heat, stirring a few times.
- While soup mixture is simmering, heat about 2 cups of vegetable oil at medium high heat. Take your corn tortillas and gently set inside hot oil and let fry for about 10 seconds, flip with tongs and let fry for another 10 seconds. Remove and set on a paper towel-covered plate to drain. Repeat with remaining 9 tortillas.
- Take a casserole pan big enough to hold your 10 enchiladas and spread a thin layer of soup mixture on across the bottom. Assemble tortillas by placing a scoop of soup mixture and a small handful of grated cheese in the center of the tortilla, fold, and place in a casserole pan. Spread any remaining soup mixture over the top and then pour can of green enchilada sauce over the top of that and sprinkle remaining 1/2 cup of shredded cheese.
- Bake at 375 degrees for about 20 minutes or until soup mixture is bubbly. Let cool for about 109 minutes and garnish with whatever you like but favorites include: diced olives, sour cream, diced fresh tomatoes, coarsely chopped cilantro, etc.