Place the enchilada seam-side down into the baking dish. Pour ½ cup of enchilada sauce into a 13 x 9-inch casserole dish that has been sprayed with non-stick cooking spray.įill each tortilla with 2-3 tablespoons of shredded chicken, 2 tablespoons of cheese, and ½ tablespoon of salsa. Lightly frying the tortillas makes them softer and easier to roll up, it also creates a barrier so too much of the sauce isn’t absorbed by the tortillas thus making them soggy. Continue this process with the remaining tortillas until all are heated. Remove the tortillas to a paper towel-lined plate to let any excess oil drain. Place 1 tablespoon of coconut oil in a large skillet over medium-low heat. To shred the chicken either use two forks or your hands, depending on your preference. So shred a rotisserie chicken as soon as you get home!Īlso, one rotisserie chicken has about 4 cups of shredded chicken. This is almost exactly the amount of meat you will need for this recipe. Shred ChickenĪfter years and years of purchasing rotisserie chickens from the grocery store, there is one BIG tip I want to make sure you know… For more detailed ingredient amounts, see the recipe card below. The step-by-step instructions for making homemade chicken enchiladas are relatively easy to follow. You can either make this from scratch or buy a pre-made jarred kind from your grocery store. You can also use olive or vegetable oil or melted butter if you don’t have coconut oil on hand. Hmm. That’s a weird ingredient? But trust me when I tell you, it is absolute MAGIC when making enchiladas. Not only does it help to soften up the tortillas so they are pliable when rolling, but it also gives them a unique taste and flavor. Or, use any leftover Fresh Homemade Salsa or Roasted Salsa you may have on hand. Opt for a mild salsa for less heat or a medium salsa for more of a kick. This is a quick and relatively effortless way to give a lot of flavor to the enchilada filling. You can also always opt for a dairy-free variety, but just know that it won’t melt quite like cow’s milk cheese does. There are multiple varieties of shredded cheese that would taste delicious in these enchiladas. Sharp cheddar cheese, Monterrey Jack, or a Mexican blend are recommended. If you don’t have access to one, you can also always make this Instant Pot Shredded Chicken instead. Buying a cooked rotisserie chicken is the quickest and easiest way to make this recipe. Guerrero’s and El Milagro corn tortillas are my favorite brands to use. Be sure to get at least the 6-inch but no bigger than the 8-inch tortillas. They soften up nicely, soak in the sauce, and do not get gummy or gooey after baking. Corn tortillas, not flour, are by far the best type of tortilla to use for enchiladas. The simple ingredients for chicken enchiladas include:
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