You found it!! The Best Enchilada Recipe Ever!
I made these for our last supper club and my husband and friends loved them so I thought I would share the whole meal with you.
There is nothing like sitting around the table with great friends laughing, talking and eating good food and drink. Our monthly supper clubs have become one of my favorite nights of the month. My best friend and I got the idea from Jen Hatmaker’s book, For the Love. She gives rules for supper club and we pretty much follow them to a “T”.
As with all of my recipes, I like to show picture directions, if you don’t need them, you can skip down to the end of this post and just print the recipe or pin it to Pinterest to save it for later.
Here are the ingredients
spices and salt & pepper
Mix the spices and salt and pepper. Prepare the chicken by sprinkling the spices on both sides of the chicken.
Then chop the onions and fry them in a deep skillet with 2-4 tablespoons of oil. Stir them around and let them cook for 4 minutes, but watch out that they don’t burn, just a golden brown color. Remove onions from the pan. Do not clean the pan.
Add garlic to the pan and stir around for 1 minute. Add the enchilada sauce. Place the chicken breasts to the sauce.
Cover and cook until the chicken is cooked all the way through, about 15-20 minutes.
Now for the fun part!
You are going to love this little short cut for shredding chicken. No more pulling apart each chicken with 2 forks, simply add the ALL of the chicken to a mixer while it is still hot.
Turn your mixer on high and have a seat while the mixer does the work for you!! Seriously, it’s that easy.
Once the chicken is all shredded add the cheeses and 1/2 cup of the cilantro, fresh cilantro makes all the difference.
Also, add the cheeses and the onions to the mixer with the shredded chicken in it.
stir on low, just until everything is blended. Meanwhile add lightly fry each corn tortilla in a skillet using 1 tablespoon of oil. Literally, just swirl them around the pan and remove, just so they get soft enough not to break while cooking and remain soft. To save calories you can wrap each corn tortilla in a damp cloth or paper towel and microwave them for 20 seconds, this will soften them, but they will still crack while baking.
Add about 1/3 cup of chicken mixture to the middle of the tortilla.
Now, gently jelly roll each tortilla and put them in a lightly greased 9 x 13 pan. Lightly spray the tortillas with cooking spray to help the tortillas turn golden!
Bake for 8-10 minutes in a pre-heated 425* oven…don’t worry, I didn’t forget about the topping…
after you take them out of the oven, lower oven temperature to 400*
pour the remaining enchilada sauce over the tortillas and then top with the remaining cheese & sprinkle with 1 tablespoon of the chopped cilantro .
Lightly cover pan with foil and bake for 20 minutes. Carefully remove the foil and bake for another 5 minutes.
Remove from oven and let stand for 10 minutes before serving and add a dollop each of sour cream and guacamole, if you want…I do!
Add Cilantro Lime Rice. You can that recipe here. I also serve with Mexican salad and corn bread!
- 2 cloves garlic
- 1 small onion
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ cup plus 1 tbsp of fresh cilantro chopped
- 1 can of enchilada sauce
- 3 boneless chicken breasts
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2-4 tbsp vegetable oil
- 16 corn tortilla
- cooking spray
- Optional: sour cream and guacamole
- Preheat oven to 425*
- pour enchilada, garlic and salt & pepper in a deep skillet bring to a boil
- mix cumin and chili powder and sprinkle on each side of the chicken breasts
- put chicken in enchilada sauce reduce heat to low and cover. Cook for 15 to 20 minutes until chicken is cooked through.
- place chicken in a mixing bowl and mix on high until chicken is shredded
- add ½ cup of each cheeses
- add ½ of the enchilada sauce & ½ cup of cilantro mix in mixing bowl set aside
- put 2 tbsp on oil in a pan, lightly fry each tortilla quickly flipping once then transfer to a plate with paper towels to absorb oil.
- place about ⅓ of a cup of the chicken mixture on each tortilla and gently jelly roll and place in a 9x13 baking dish.
- Cook for 10 minutes until the tortillas look a little goldent
- remove from oven and lower the temp to 400*
- pour the rest of the enchilada sauce over each tortilla, sprinkle the remaining ½ Cup of each of the cheeses on the top and the tbsp of cilantro.
- lightly cover the dish with foil and bake for 20 min. Carefully remove the foil and bake for 5 more minutes.
- Remove from the oven and let sit for 10 minutes before serving.
- Optional: serve with a dollop each of sour cream and guacamole