Chicken Enchiladas

Monday, April 21, 2008

Everyone in my family knows about these enchiladas. My mom makes two kinds: red enchiladas with beef and red sauce and green enchiladas with chicken and green sauce. I have been asked for this recipe numerous times so I am posting it. Mike and I have come up with some short-cuts to makes it go faster because we really don't have a lot of time between work and kids. The shortcuts knock about 20 minutes off the recipe but there is something to be said for the flavor in a recipe made from scratch. I have only included the short-cut version because most people in my family have the longer version.

Serves: 2
Start to Finish: 35 minutes
Recipe By: Original recipe Jani Jones, Adjustment Recipe by Amber Brunson


1 (12-oz) can cooked shredded chicken (it looks like a tuna can on steroids and can be found in the same place as the tuna in a supermarket)
1/2 onion, diced
1/2 (4-oz) can diced green chilies
1/2 tsp garlic salt
vegetable oil
8 corn tortillas
1 (8-oz) Monterrey Jack cheese, grated (use Monterrey Jack with jalapenos if you like it really hot)
1 (16-oz) can mild green enchilada sauce


1. Heat oven to 350*
2. Heat the vegetable oil in a frying pan (you will know it is ready when you can splash a drop of water in it and it sizzles)
3. Fry the tortillas in oil until crispy
4. Place the tortillas on paper towels to cool and bloat off oil
5. In a bowl, mix together chicken, onion, green chilies, garlic salt, and a handful of cheese (If desired, you can briefly heat the chicken, onion, and green chilies in your fry pan to meld the flavors)
6. Scoop a spoonful of the chicken mixture into the fried tortillas and roll the tortillas up (if you made the tortillas really crispy they will be hard to roll but it doesn't matter if they crack, you will never notice after they are baked)
7. Place the rolled-up tortillas into an 8 x 8 inch baking dish
8. Pour the green enchilada sauce over them
9. Sprinkle the top with cheese
10. Bake in the oven at 350* for 15 minutes (if you like them crispier just cook them longer)