Today, we met up with friends for an enchilada birthday luncheon. The guest of honor has a thing for chicken enchiladas. Me, too. She likes to try new enchiladas recipes and make up her own. Me, too. Although I am branching out and experimenting a lot more as a cook, generally, I stick to a written recipe that I know is tried and true.
Enchiladas are a different story. There are so many ways to make enchiladas. And, I like just about all of the enchiladas I’ve ever tried. Ever.
I do have a couple of favorite enchilada standbys. However, for this luncheon, I decided to experiment, and I think this is my new favorite. I set aside some of the enchiladas to serve for dinner at home, and my husband ate them all up. He has declared these his new favorites, too. Even the kids ate them. It doesn’t get better than that. I decided I better write this recipe down so I don’t forget how to make them again.
This recipe makes 16 enchiladas, more or less. If you want to eat some now, and save some for later, they do freeze well.
Green Chile Chicken Enchiladas
1/4 cup sour cream
1 tablespoon mayonnaise
1 tablespoon milk
1/4 teaspoon ground cumin
1/4 teaspoon chili powder or taco seasoning
Juice of one lime wedge
2 skinless, boneless chicken breasts, cut into strips for even cooking
3/4 cup of oil, vegetable or canola
1/2 – 1 cup canned refried black beans, depending on taste
1 cup shredded cheddar and monterey jack
16 six-inch white corn tortillas
1 14 oz. can Green Chile Enchilada Sauce (I prefer Hatch brand.)
Preheat oven to 350°.
In a medium bowl, whisk together the sour cream, mayonnaise, milk, cumin, chili powder and lime juice. Set aside.
Cook the chicken breasts with a 1/4 cup of water in a covered skillet. When cooked through, drain and shred the chicken meat. Add the shredded chicken to the sour cream mixture and stir until chicken is coated.
Prepare your assembly line of ingredients. Pour your enchilada sauce into a flat bottomed dish. Set out the sour cream chicken mixture, refried black beans and shredded cheese. Have a baking dish or two ready to receive the enchiladas.
In a frying pan, warm the oil over medium-low heat. The oil should not be too hot. Slip a tortilla into the warm oil for 8-10 seconds. I like to use tongs for this part. The tortilla may puff up a little. That’s ok. It will deflate when you remove it. Immediately dip and coat the tortilla in enchilada sauce. Remove the tortilla from the enchilada sauce and place atop a clean workspace, such as a cutting board.
Begin filling the tortilla, right down the middle, with a teaspoon of refried beans, a tablespoon or two of sour cream chicken mixture and top with a sprinkle of shredded cheese. Fold over one side of the tortilla and then fold over the other side. Place the enchilada, seam side down, into the baking dish.
Now, repeat the process with the rest of your tortillas.
If you prefer spicier enchiladas, pour the rest of the green chile enchilada sauce over the enchiladas.
Sprinkle the remaining shredded cheese on top of the enchiladas.
Place the baking dish into the 350° oven, and bake, uncovered, for 20 minutes.
If you want to prepare them now and serve them later, just cover the dish and place in the refrigerator. For best results, remove from refrigerator 15-20 minutes prior to heating. Bake in 350° oven, uncovered, for 20 minutes or until heated through.