Mexican Food Night: Rolled Chicken Enchiladas

About once a week, we have a Mexican Food Night at our house.    Tonight, I am making Guacamole (see November 7, 2011 post), Rolled Chicken Enchiladas,  and Spanish Rice.  These enchiladas are packed with flavor.  The tortillas are immersed in enchilada sauce and the filling is flavored with it too.  Couple that with chicken and Mexican cheese, and you have a great tasting dish.




                                     Rolled Chicken Enchiladas





Ingredients:

8 corn tortillas
6-7 tablespoons olive oil
1-(14 ounce) can red or green enchilada sauce
1-½ cups  shredded cooked chicken breast  (about half a breast)
3 cups shredded Mexican cheese, divided
½ cup sour cream
Sour cream

Directions:

1. Preheat oven to 350 degrees.  Coat the bottom of a 9x13 inch-baking dish with enchilada sauce.
2.  Place 3 tablespoons olive oil in an 8-inch skillet.  Heat oil over medium heat until hot but not smoking.
3. Place tortillas in oil and cook for about 3-5 seconds  or until soft – NOT CRUNCHY per side.  Remove tortillas with tongs and let the oil drip back into the pan.
4.  Place tortillas on a baking sheet lined with paper towels to absorb excess oil.  If necessary, blot off excess oil.
5. Repeat with all tortillas adding oil as needed.
6. Mix together ½ cup sour cream and ¼ cup enchilada sauce.  Set aside.
7.  Add 2 ½ cups cheese and chicken in a large mixing bowl. Pour the sour cream mixture over the chicken and cheese.  Mix until well incorporated.

Chicken and Cheese

Chicken, Cheese, and Sour Cream Mixture Combined

8. In a 9-inch pie pan, pour enough enchilada sauce to cover the bottom.  Dip a tortilla in the sauce and turn over to coat the other side.  Place the tortillas on a plate and spoon 3 tablespoons of the chicken filling down the center of the tortilla.

Pie Pan With Enchilada Sauce

9.  Roll up the tortilla jellyroll style.  Place seam side down in the prepared baking dish.
10.  Repeat steps 8 and 8 until all tortillas have been made into enchiladas.
11.  Pour the remaining enchilada sauce over the enchiladas and top with the remaining ½ cup of cheese.  Cover with foil and bake for 20-25 minutes removing the foil the last 10 minutes of baking.  The enchiladas are done when the cheese has melted and the sauce is bubbly.
12.  Serve the enchiladas on plates with a dollop of sour cream.

Serves 8

Baking Dish With Enchilada Sauce

Tortilla Dipped In Enchilada Sauce

Filling in Middle of Tortilla

Enchiladas Ready For The Oven

Out of The Oven

Ready to Eat

Pin It