- 3 chicken breasts
- 1 pound cheese (I used colby-jack this time)
- 2 8 oz. cans Old El Paso enchilada sauce (You can use any sauce, red, green, homemade, etc.)
- Package of corn tortillas (though flour can be used but corn is more authentic)
- 3 T of your favorite hot sauce (I used Valentina)
Boil the chicken breasts for 1 hour. While it's boiling, grate the cheese. You can by the pre-shredded, but I think grating it fresh is much better since the packaged cheese feels "powdery." When the chicken is done, remove from the water; and let it cool. When you're able to handle it, remove the skin and fat. Take the meat off the bone, and put it in a bowl. Next, shred the meat with two forks. I like to leave it somewhat chunky.
Add half of one can of enchilada sauce to the chicken in the bowl. Add the hot sauce. Add more if you'd like more heat. Add half of the cheese. That's right, half a pound of cheese. Add cumin and salt to taste. I like adding lots of cumin (4-ish T) for more of a "Mexican" taste. Mix everything together. If it seems too dry, add some more enchilada sauce.
Preheat oven to 350 degrees. Spread enchilada sauce across bottom of glassware. Place a tortilla in a pan. (No need for oil or anything.) Place heat on warm, and heat tortilla for 30 seconds. This is to make the tortilla more pliable. (If using flour tortilla, then this is not necessary.) Remove tortilla, and place on plate. Place another tortilla in the pan. While the second tortilla is warming up, take some filling, and create a "row" down the middle of the warm tortilla. Roll the tortilla, and place it into the glassware. Keep doing this until you run out of tortillas or mix. If you run out of tortillas, place the leftover mix on top of the tortillas. Take the remainder of the sauce, and top the rolled tortillas. Take the rest of the cheese, and sprinkle on top of everything. Uncovered, place into the oven for 25 minutes. Enchiladas need to warm up and cheese needs to melt.
Remove from oven, and plate. I topped with sour cream, green part of chopped scallions, sliced olives, and guacamole I made. Other suggestions are pico de gallo, cilantro, sliced jalapeños, etc.
Next time I will add two chopped white or yellow onions into the enchilada mix as well as red pepper flake. I may try flour tortillas to compare. Crumbling cotija cheese, a Mexican goat cheese, on top makes it more authentic. Chihuahua cheese is another good Mexican cheese.
- 4 Haas avocados
- 3 plum tomatoes
- 1 white onion
- 1/2 jalapeño
- Red pepper flake
- Large Ziploc bag
Remove skin and seed from avocados, and place in Ziploc bag. Dice tomatoes, and place in Ziploc bag. Chop onion, and place in Ziploc bag. Chop 1/2 jalapeño, and place in Ziploc bag. (Seeds make it spicier so add for more heat.) Add salt, cumin, and red pepper flake to Ziploc bag. Mash and mix everything inside the Ziploc bag while pay attention not to blow a hole in the bag. When everything is thoroughly combined, cut a corner in the bag, and squeeze into bowl. Quick. Done