I have been making this dish for several years now and it’s always been a big hit. I have made it with different fillings, different sauces, different tortillas- but all in all, I am almost always happy with the way it turns out. For this go-round, I decided to stick with the basics, chicken and cheese with easy, store-bought sauce and lots of cheddar cheese. I did experiment with one thing though- the tortillas. I made half of the enchiladas with whole wheat, low-carb tortillas (5 grams of carbs per tortilla) and half with regular tortillas. I was really happy with the low-carb tortillas and did not feel that the dish suffered at all with them and whole wheat is always a good alternative!
I started off by poaching the chicken in water and chipotle seasoning. I boiled the whole package of chicken breasts (one of those large packages from Giant) and saved about half of them for tomorrow’s dinner. I shredded the remaining chicken for the filling. You could also chop them, but shredding is more palatable for this dish and is not that much more labor intensive than chopping.
I filled a 13×9 dish with shredded chicken.
Also, I cut up some fresh jalapeno for the filling as well. I considered sauteing the jalapeno first to soften the texture and pull out some of the heat- but didn’t end up doing it.
When making enchiladas, I find it a good practice to be prepared and ready to make them all at once. It’s messy and you will probably need a helping hand if one is available. There really is no other way to do this other than rolling them by hand. You want the dish to be saucy so don’t be hesitant to get down and dirty for this! It will be worth it, trust me!
“Line” the baking dish with a 1/8 inch thick layer of sauce.
You also want to put a layer of sauce down on a plate. You will be dipping each tortilla into the sauce first, before filling and rolling. This is to prevent the tortilla from cracking and it will keep them moist when they cook. You don’t want to soak up too much sauce, but just a little dunk on each side is all you need.
Then you just fill each one with the amount of filling you like. I try to really stuff them as full as possible.
Roll ’em tightly and place in the baking dish. One after the next, until the baking dish is full.
Cover with the remaining sauce and cheese.
Ok now it’s time to bake! It needs about 20 minutes in the oven and then another 5 under the broiler.
Let it sit for 5 minutes (or longer- I have no patience when it comes to this!) before you cut it.
Top with some green onion and serve with sour cream.
Try this dish- it is SO good and everyone always likes it!
Recipe for Chicken and Cheese Enchiladas