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Chicken Enchiladas ala Cavalcade - Easy and Delicious!
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These homemade chicken enchiladas are a favorite with my family and a great way to use leftover chicken (or turkey) or make use of good deals when chicken pieces are on sale at the market. You can make these as mild or spicy as you like depending on the chilies or enchilada sauce you select. This is my version of this classic Mexican dish.
3 1/2 pounds (approx) bone-in chicken breasts (you could also use thighs, legs or whole chicken).
1 large onion, peeled and quartered
1 - 4oz can diced green chilies, drained (you could jalapeno or hatch peppers if you want more spice)
1 packet Sazon seasoning blend (find Sazon in the spice section or Hispanic food section of your market)
1 bag tortillas (flour or corn) large size
2 or 3 - 10oz cans enchilada sauce (mild or medium)
8 oz shredded Colby Jack cheese (or another cheese you prefer)
Sour cream for serving
In a large pot, place chicken pieces and cover with water by at least one inch. Add quartered onion and season water generously with salt and pepper. If you have a carrot, celery stalk or clove of garlic - toss it in! You will end up with a pot full of wonderful chicken stock that you can use for soups and other recipes, so flavor it up! Bring to a boil, reduce to simmer and cover. Cook for 35-45 minutes until chicken is completely cooked. Remove chicken from pot and put on a platter. Allow to cool 15 minutes so you can handle it safely. Remove the onion pieces from the pot using a slotted spoon and place cooked onion on cutting board and chop into small pieces.
Remove any chicken skin and then remove meet from the bones. Either shred meat using a couple of forks or chop meat with a knife. Transfer meat to a large bowl. Add the chopped cooked onion, the can of drained diced green chilies and Sazon seasoning packet to chicken. Put in a ladle or two of the chicken stock from the pot. Stir to combine all the ingredients until well mixed. You now have your chicken filling.
In a large skillet, pour one and a half cans of enchilada sauce and bring to a low simmer. Pour the remaining half can of sauce on the bottom of a 9x13 baking dish that has been sprayed with non-stick spray.
Using tongs, place one tortilla in the skillet with simmering sauce. Swirl around on one side, then flip and do the other side to make sure entire tortilla is coated in sauce. Remove tortilla from skillet with tongs and put on large plate. Place a line of chicken filling down the middle of tortilla - careful not to over stuff the tortilla otherwise they will be harder to handle when cooked. After it's filled, roll tortilla to close. Transfer to the 9x13 baking dish - you may need to tuck in the ends a little depending on the size of your tortillas. Make as many as the amount of your chicken filling will allow. If the sauce in the skillet gets low as you go, add more. Any remaining sauce in the skillet or can can be placed over the tortillas when done.
Sprinkle grated cheese over the top of the enchiladas. Depending on how cheesy you like it, you may not need it all. Cover baking dish with foil and place in a 350 degree oven for 35 minutes. If you have leftover tortillas and cheese - make quesadillas! That's what I do.
After 35 minutes, remove baking dish and allow enchiladas to rest for 5-10 minutes. Serve with a couple of dollops of sour cream. Refried beans and Spanish rice on the side make a complete meal.
#enchilada #mexicanfood #homemade #recipe
3 1/2 pounds (approx) bone-in chicken breasts (you could also use thighs, legs or whole chicken).
1 large onion, peeled and quartered
1 - 4oz can diced green chilies, drained (you could jalapeno or hatch peppers if you want more spice)
1 packet Sazon seasoning blend (find Sazon in the spice section or Hispanic food section of your market)
1 bag tortillas (flour or corn) large size
2 or 3 - 10oz cans enchilada sauce (mild or medium)
8 oz shredded Colby Jack cheese (or another cheese you prefer)
Sour cream for serving
In a large pot, place chicken pieces and cover with water by at least one inch. Add quartered onion and season water generously with salt and pepper. If you have a carrot, celery stalk or clove of garlic - toss it in! You will end up with a pot full of wonderful chicken stock that you can use for soups and other recipes, so flavor it up! Bring to a boil, reduce to simmer and cover. Cook for 35-45 minutes until chicken is completely cooked. Remove chicken from pot and put on a platter. Allow to cool 15 minutes so you can handle it safely. Remove the onion pieces from the pot using a slotted spoon and place cooked onion on cutting board and chop into small pieces.
Remove any chicken skin and then remove meet from the bones. Either shred meat using a couple of forks or chop meat with a knife. Transfer meat to a large bowl. Add the chopped cooked onion, the can of drained diced green chilies and Sazon seasoning packet to chicken. Put in a ladle or two of the chicken stock from the pot. Stir to combine all the ingredients until well mixed. You now have your chicken filling.
In a large skillet, pour one and a half cans of enchilada sauce and bring to a low simmer. Pour the remaining half can of sauce on the bottom of a 9x13 baking dish that has been sprayed with non-stick spray.
Using tongs, place one tortilla in the skillet with simmering sauce. Swirl around on one side, then flip and do the other side to make sure entire tortilla is coated in sauce. Remove tortilla from skillet with tongs and put on large plate. Place a line of chicken filling down the middle of tortilla - careful not to over stuff the tortilla otherwise they will be harder to handle when cooked. After it's filled, roll tortilla to close. Transfer to the 9x13 baking dish - you may need to tuck in the ends a little depending on the size of your tortillas. Make as many as the amount of your chicken filling will allow. If the sauce in the skillet gets low as you go, add more. Any remaining sauce in the skillet or can can be placed over the tortillas when done.
Sprinkle grated cheese over the top of the enchiladas. Depending on how cheesy you like it, you may not need it all. Cover baking dish with foil and place in a 350 degree oven for 35 minutes. If you have leftover tortillas and cheese - make quesadillas! That's what I do.
After 35 minutes, remove baking dish and allow enchiladas to rest for 5-10 minutes. Serve with a couple of dollops of sour cream. Refried beans and Spanish rice on the side make a complete meal.
#enchilada #mexicanfood #homemade #recipe
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