I figure it’s time to share a recipe on here! This is one of my favorites 🙂 It’s a recipe passed down to me from my dear mom. It’s one of the family favorites and I make it at least once a month!
For the chicken enchiladas:
Boil chicken with tomato, onion, garlic salt, salt, black pepper, oregano, garlic, and some cumin. When chicken is done, shred or cube chicken. **Sometimes I put my chicken in the Crockpot for some of the day. Just put in your chicken, water, and all the spices, cook on low for at least 4-6 hours. Chicken shreds so easily!
Make enchilada sauce. I take one large can of enchilada sauce mild (Las Palmas or another brand, usually in a yellow can from the Mexican section of your grocery store), one can of tomato sauce. if you need more enchilada sauce add another can of enchilada sauce. Add garlic salt and black pepper to taste. If you want your enchiladas to be on the spicier side, add a small can of El Pato sauce.
Take regular white corn tortillas (small size) and fry slightly in olive oil. Tortilla should be flipped once and in the pan for maybe a minute. Just until it bubbles. Make enough tortillas for how many enchiladas you want.
Make an assembly line. Pour some of the enchilada sauce into the pan you’re using to bake the enchiladas. Take your tortilla, dip it into the enchilada sauce you made, then put it in the pan. Put chicken in the center of the enchilada then wrap and leave in pan. Continue to do this until you have as many enchiladas as you want in the pan. It is ok to double layer.
When done wrapping enchiladas pour the rest of the sauce (or how much you want on there) on the enchiladas. Then add a layer of cheese on top (I use four cheese shredded cheese blend).
Preheat oven to 375 degrees, and bake enchiladas in for 40 minutes.
When done, garnish with lettuce or cabbage, pico de gallo, sour cream and whatever else you’d like!
Saute rice and onion in olive oil in pan until rice is slightly brown.
Add either chicken stock or water and one can of tomato sauce.Stir together.
Add chicken bouillon to taste and garlic salt, black pepper. cook rice until tender, add more water and chicken bouillon if needed.
***When the rice is done, I sometimes add sour cream to my portion on my plate! It makes it taste amazing!
I will add pictures next time I make this dinner 🙂 I hope you enjoy!