Spicy Chicken Enchiladas Loaded with Cheese
I am so happy to share this recipe with you as its one of my faves, and an easy but effective dish for entertaining (in pre and post-covid times). This was my pick for dinner on Cinco de Mayo (along with the Jalapeño Popper recipe I posted a couple of days ago). First up, the most important trick for making outstanding enchiladas...
The absolute most important trick for making good enchiladas is to lightly fry the tortillas and then soak them in salsa before rolling up your chicken mixture. In the end, this actually makes them more resistant to getting soggy when they bake.
You Will Need:
A frying pan and an oven safe baking dish
Some oil for cooking
3 skinless boneless chicken breasts cut in thin strips
1 large onion cut into strips
1 sweet red pepper cut into strips
2 cloves of garlic
Some dried or fresh red hot pepper
Salt & pepper for seasoning
10 x corn tortillas
12 oz or 340g of salsa (I highly recommend green tomatillo salsa for this recipe, and Herdez brand is perfect if you can get it)
At least 1 cup of thinly sliced or grated cheese
Optional: a few dashes of hot sauce
Optional: ½ jalapeño
How To Make:
- Preheat the oven to 350F / 175C.
- Sauté the onion, sweet red pepper, garlic and ½ jalapeño (if you’re using it) until soft and slightly browned. Take off the heat and place in a bowl.
- Brown the pieces of chicken until cooked through, and add the veggies back into the pan. Continue cooking for a couple of minutes until well combined, the take off the heat.
- If you are using the optional hot sauce, add it now and stir through the chicken and veggie mixture.
- Wipe out your frying pan, and add enough oil to cover the entire bottom of the pan.
- Put a shallow dish with a good puddle of salsa in it near your stove. Make sure the dish is large enough so you can lay the tortillas in it flat. This is basically a salsa bath for the fried tortillas, and it stops them getting too crispy after they are fried. You may need to add some water to your salsa if it is not very liquidy. For the salsa bath, you want the tortillas to soak up the juice and a few chunks of salsa. I keep the salsa leftover after this process and use it for the topping while they bake.
- Heat the oil so that the tortillas sizzle when you place them in the oil. Flip each tortilla over once they are slightly browned on the edges and the middle starts puffing up. Place directly into the salsa bath and coat each side. Once coated, stack them on a separate plate while you finish the process with all of your tortillas.
- Once all of the tortillas have been fried and bathed in salsa, place them one by one in your palm (this is the messy part!) and fill them with the chicken mixture. Roll over once and place seam side down in your baking dish. I recommend tucking them into the baking dish quite closely.
- Spread a layer of salsa on top, and sprinkle with grated cheese.
- Bake in the oven until the top is golden brown and crispy.