I love to make enchiladas and have a recipe given to me years ago that never changes… it’s that good! When I have the time I like to buy dried Ancho and Pasilla peppers and make an authentic Mexican Red Enchilada Sauce. It tastes so much better than out of a can. You can google a number of recipes. I also feel marinating the chicken in our candied jalapeño brine (juice), then adding candied jalapeños on top, takes them to another level of yummy goodness.
2 chicken breasts, cut in half and pricked with a fork
1/2 cup of candied jalapeño, brine
4 cups of cheddar cheese, shredded
1 medium onion, chopped fine
1 jar of Campbell’s candied jalapeños, slice in half as many as your spice meter allows
1 package of thick corn tortillas
1/2 cup of vegetable oil
1 large can of enchilada sauce
2 large greased baking dishes
Place chicken breast in a large baggie and add brine and marinate for 2-3 hours.
In a skillet about the size of the corn tortillas add oil and heat on medium. When oil is heated, add a corn tortilla and flip over and immediately take out of skillet and place on a paper toweled plate. Continue to do this to remaining tortillas. Do not let them bubble or fry, you are only wanting coat them in a warm oil.
Take chicken out of baggie and add to skillet with 1 tablespoon of oil that you used for corn tortillas. Heat on medium high and cook until meat is done, turning as needed. Then place in bowl and shred with forks. Add taco seasoning to the meat and mix well.
Add enchilada sauce to a pan and heat until starts to bubble.
Place shredded cheese in a bowl.
Place chopped onion in a bowl.
This is a messy process so have a dish towel handy!
Pre-heat oven to 350 degrees. Set out a large plate and add some of the enchilada sauce to it. Place corn tortilla onto plate and then turning over to make sure tortilla is covered in sauce. Add chicken down the middle, onion and cheese and then roll and place in greased baking dish. Continue until pan is full of rolled tortillas. You can add more sauce to plate as needed. You don’t want to tightly fit them in the baking dish. I usually make up two baking dishes. One to eat and one to freeze. Once done, spread the remaining sauce over the top of enchiladas and add the remaining cheese over the top. I like to cut my candied jalapeños in half and spread over the top of the enchiladas. Bake for 20 minutes until cheese is melted and sides of dish are browned.
Serve with shredded lettuce, black olives, green onions and salsa.
You can also make this with ground beef, just add the seasoning while cooking and make sure ground beef is finely chopped.
I hope you’ll enjoy and if you have an extra 1/2 hour make your own sauce, you won’t regret the extra time.