Chicken Enchiladas Recipe | thumb in plum
That's right! In the grass! Why? Because nature looks good.

My Mom is a white girl from California. Which means she knows how to make white enchiladas. Which means I know how to make white enchiladas. I've tweaked out the recipe a bit (I don't used canned chicken or canned sauce) but it's basically the same as what I grew up with. Taco and enchilada night were my fav's growing up and my hubby appreciates them now. 

This is just a basic recipe and you can add whatever you like to zest it up. Chiles? Yum. Onions? Oh yeah. I didn't specify level of heat for the seasoning because you are the keeper of your destiny and it's up to you how fiery you want your butthole to be later.

This recipe made 4 BIG FAT enchiladas. I also leave it up to you to choose your tortillas (keep in mind you'll have to heat the corn ones before rolling them up to make them more pliable). Remember smaller= more servings.

*Here, you would see a video of the process but Siah's phone died in the process of uploading it. Boo. Hopefully there will be some videos in the future.



Chicken Enchiladas Recipe
Ingredients
  • 1 can tomato paste
  • 1 packet taco seasoning
  • 1 can refried beans
  • 1 can sliced black olives, drained and rinsed
  • 6 pieces chicken breast tenderloins (really I have no idea what that equates to, you just want a panful of chicken)
  • 1/2 box + chicken stock
  • a couple sprigs of fresh parsley, chopped
  • shredded cheddar cheese (to taste- maybe 1 + cups)
  • tortillas, I used giant wheat flour tortillas for this one (came out to 4)
Directions
  1. In a mixing bowl stir together tomato paste, taco seasoning, and 1/2 the box of chicken stock (reserve the rest of the stock to use as the chicken cooks)
  2. Spread your chicken out in a saucepan and pour the sauce over the chicken. Bring the sauce to a simmer, cover and let look, checking periodically. If the sauce gets too thick add more chicken stock
  3. When the chicken is tender turn off the heat, remove the chicken to a cutting board, and shred it with a fork
  4. Preheat oven to 375F
  5. Put a ladle of the leftover sauce in the bottom of a baking dish (this will keep the enchiladas from sticking to the bottom). Take a tortilla and coat both sides with the leftover sauce in the saucepan. Put a layer of refried beans, shredded chicken, cheese, parsley, and olives near the center and roll it up burrito style. Repeat
  6. Transfer rolled enchiladas to baking dish. Evenly spread the rest of the sauce over the enchiladas. Sprinkle more cheese over the top (to taste) and leftover olives.
  7. Put the pan in the oven for about 10 min or until cheese is melted and everything is heated
  8. Serve with sour cream or anything that tickles your fancy


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