A traditional enchiladas is made with a rolled up mexican corn tortillas either with cheese, meats filling or both, served with a chili sauce.
Served in either a red sauce or green sauce. My enchiladas are stacked up like pancakes, layered with chicken and cheese. The topping is a green sauce, lots of cheese and diced jalapeno.
3 chicken breast halves
2 Tablespoons canola oil
1 can of green chile peppers
1 whole jalapeno chili diced (for garnish)
2 cloves of garlic diced
2 cups shredded Monterey Jack cheese
1/2 cup sour cream (optional)
12 corn tortilla
cilantro to your liking
Add your favorite chili sauce green or red
fresh ground pepper to your liking
sea salt to your liking
Direction: Cook chicken for 20 minutes,
Shred cooked chicken. Set a side.
Pre-heat the oven to 375 degrees F
Remove the chicken meat from the breasts and discard the skin and bones. Set aside. Heat canola oil in a large skillet over medium. Add chopped garlic, onions, stir fry a few minutes until onion is translucent. Do not burn garlic.
Add chop chicken meat, and stir into the skillet. Remove from the heat
Spoon the chicken mixture into tortillas, and roll up or layer. If layering I like to layer one with chicken mixture and the other layer with cheese. Before placing the enchiladas in a pan, spray with a baking oil.
Use a prepared baking pan for the enchiladas.
If rolling the corn tortilla for the traditional style, dip the tortilla in hot oil to make it soften the tortilla and it will not break during rolling. Use a paper towel to pat off oil.
Once the enchiladas are either rolled or stacked, place enchiladas in the pan as you are making them.
Sprinkle the remaining Monterey Jack cheese over the top, then pour sour cream over all(this is optional for a cream sauce).
Bake for 20 – 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.
Garnish with cilantro and diced jalapeno. I also added a green chili sauce. You can stack enchiladas and slice like a pie or make individual stacks.
Enjoy enchiladas with fried beans with cheese and chili, a salad and homemade Guacamole dip