I love me some Mexican food. I should…I am 1/2 Mexican, after all. Makes sense then for me to try my hand at making a Mexican dish for dinner. This, by no means, is supposed to be an authentic recipe. But it’s muy easy and oh so cheesy. Works for me. Follow along with the pictures to learn how to make these. Scroll down to the bottom for a printable version of the recipe and instructions.
To get my shredded chicken, I baked a whole chicken in the oven. After it cooled, I shredded about half of it and saved the rest for leftover chicken sandwiches.
You can pretty much add whatever ingredients you like. I added corn and a Mexican blend of shredded cheeses. It’s not shown below, but I also added a small can of diced green chiles to give these an extra kick. Olives and chopped onions aren’t a bad idea, either.
This step is important (as I learned the hard way). The sauce on the bottom of the casserole dish will help to keep the enchiladas from sticking to the bottom of the dish when you’re trying to spoon your enchiladas onto your plate.
Make sure that when you’re purchasing your 19 oz. can of sauce, you pay attention to the spicy level! Here, I used medium but I did make these again using a spicy sauce on accident. It was a little too much for me. Side note: I’ve used green sauce for this dish as well and it’s also delicious.
Here’s where things get a bit messy. First, take a few tortillas at a time and wrap them in a damp paper towel or hand towel and then heat them in the microwave for about 30 seconds. This gets them loose and limber. Dip one side of a tortilla in the sauce from the small dish and then palm it in your hand, clean side down. Scoop the chicken/cheese/corn mixture into the tortilla, just enough to allow you to roll the tortilla up and close it. Place the rolled tortilla, flap side down, into the casserole dish.
Continue these steps until you’ve filled the casserole dish as much as you can. I fit 11 in the photo above. Once it’s full, pour the remaining enchilada sauce over the enchiladas. Bake at 400 degrees for 20-25 minutes. Remove the dish from the oven and sprinkle the remaining cup (or more) of cheese and put the dish back in the oven until the cheese melts. Let cool for about 5-10 minutes before serving.
Top with sour cream and/or guacamole. I added a side of Spanish rice and whole black beans to the meal. The only thing missing was a frosty Margarita. Next time.
You should also know that this recipe makes a lot of food, so make room in your fridge for leftovers. They taste just as great the next day.
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- 10-12 corn tortillas
- 2 cups shredded chicken
- 1 can of sweet corn
- 2 cups of shredded cheese, Mexican blend (divided)
- 1 can of diced, green chiles (optional)
- ½ onion, chopped (optional)
- small can of sliced olives (optional)
- 1 can enchilada sauce, red or green (19 oz)
- sour cream (optional, for topping)
- In a bowl, mix the shredded chicken, corn, 1 cup of cheese, green chiles, onion, olives and mix together.
- Pour about ½ cup of enchilada sauce in the bottom of a 9x13 inch casserole dish. Pour the remaining sauce into a shallow bowl.
- Wrap only a few tortillas at a time in a damp paper towel or dish towel and microwave for 30 second to soften.
- Once they are softened, dip one side of a tortilla in the enchilada sauce to coat, put the dry side onto the palm of your hand and then fill the wet side with the chicken and corn mixture and roll up.
- Place each rolled tortilla, seam side down, into the casserole dish until it's full. Pour the remaining enchilada sauce over the enchiladas.
- Bake at 400 degrees for 20-25 minutes. Remove from oven and sprinkle with the remaining cup (or more) of cheese. Place back in the oven and bake until cheese has melted. Remove from oven and let cool for 5-10 minutes
- Top (optional) with sour cream, guacamole, sliced avocado.