Baked to perfection, these enchiladas offer a delightful medley of flavors and textures, from the juicy chicken to the tangy sauce and gooey cheese. With each bite, you'll experience a satisfying blend of savory goodness that's sure to please the palate.
Ingredients:
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2 lbs chicken breast or thighs (skinless!)
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1 onion, halved, and some garlic cloves, smashed
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oregano, fresh if possible but dried is fine
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2 cans enchilada sauce
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2 cups (roughly) shredded cheddar cheese
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pico de gallo or other attractive Mexican-themed garnish (onions & cilantro, chopped)
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sour cream
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limes
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12 corn tortillas
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butter
Directions:
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Simmer the chicken in heavily salted water, with the onion and garlic added, until the chicken is able to be pulled apart. Put the chicken in a bowl, and pull the chicken apart into separate strands or pieces. Hit it with lime juice and add salt if necessary.
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Brown the tortillas in a little melted butter in a pan, maybe 30 seconds per side, and set aside. Pour ½ of the enchilada sauce in the bottom of a roasting dish or sheet pan. Working on one tortilla at a time, scoop a healthy portion of chicken down the middle. Then roll the tortilla around the chick, into a simple cigar shape, and place the rolled tortilla seam-side down in the roasting dish. Finish the other tortillas, nudging them against one another.
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Pour the other ½ of the enchilada sauce over the top of the rolled enchiladas. Sprinkle the cheddar cheese evenly over the top. And roast the enchiladas until the cheese is browned, and sauce is bubbling, probably 20 minutes at 400℉.
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Add some lime juice to the sour cream, to thin it a little, and drizzle this over the top. Add your garnish of choice.
4 Servings