50+ Corn Tortillas (not flour!)
4 Bottles encchilada sauce: Trader Joe's variety More sauce the better.
1+ lb(s) Cooked Chicken
1 Large yellow onion.
4+ Cloves of Garlic
2 Rounds of Queso Fresco. Most grocers will have them, mexican groc definite
1 Block Pepper Jack Cheese
Pan fry with a bit of oil the 1 pound of skinless and boneless chicken
breasts with a bit of salt and chili powder.
Let them "rest" after pan
frying for at least 10 minutes before you dice them up into small cubes.
into large mixing bowl.
Shred pepper jack cheese and queso fresco cheese (secret ingredient, be
sure to reserve some of the queso fresco to sprinkle on top of the
Add to large mixing bowl with chicken.
Finely chop both onion and garlic and quickly cook in same skillet used
By using the same skillet you get to bring up all those tasty
brown bits left on the bottom of the pan by the chicken.
Do not over cook
the onion or the garlic, nothing worse that bitter garlic.
Add this to the
large mixing bowl as well.
Add about 2 can/bottles of your favorite enchilada sauce to the mixing
bowl as well and stir together.
It should be moist enough, so don't be
afraid to add more enchilada sauce if you want.
Heat up some veggie oil in the same skillet used for chicken and onion.
It should be hot enough to quickly fry the tortillas in, but don't deep fry
In a sauce pan, warm up (don't boil or simmer) the remaining 2
cans/bottles of enchilada sauce.
Quickly fry the corn tortillas on both side, and I mean quick, you don't
want to saturate with oil, just enough to get them flexible for rolling.
Right after the flash fry, put the corn tortilla in the warm enchilada
sauce, then carefully put into a casserole dish.
This process is messy, but
it makes them so yummy and easy to stuff and roll.
After frying and dipping several corn tortillas you can start scooping
the mixture from above into each one and rolling it.
You can shove each enchilada up against one another pretty tightly.
large casserole dish will fit quite a few enchiladas.
Sprinkle with reserved queso fresco cheese and cover with foil
Heat in 350 degree oven for about 20 minutes until all ingredients are
hot and melted.
Remove foil for the last 5 minutes for a nice brown crust.
I serve with sour cream, guacamole, cilantro, salsa, beans and rice.
(shane's note: tequila and beer)
Shane's note: this is one of the best things I have ever tasted.
And as most of you can attest to, I have tasted…lots.