Moist Chicken Enchiladas
 
Prep time
Cook time
Total time
 
Moist, cheesy and spicy enchiladas
Author:
Recipe type: Main Dish
Cuisine: Mexican
Serves: 25-30 enchiladas
Ingredients
  • 1 large onion (Spanish or yellow) diced
  • 1 medium green pepper diced
  • 3 medium garlic cloves minced
  • 1½ teaspoon ground cumin
  • Salt to taste
  • 1 14 oz. can diced tomatoes
  • 1 7 oz. can chipotle pepper in adobo sauce (chopped)
  • 3½ - 4 cups shredded chicken
  • 34 oz. chicken stock
  • 25-30 small corn tortillas
  • 12 oz. grated Monterrey Jack cheese
  • 2-3 tablespoons Oil
Instructions
  1. Preheat the oven to 375 ˚F
  2. Heat the oil over medium-high heat in a deep pan (big enough to hold 4 cups of chicken)
  3. When the oil is hot add the onions and green peppers
  4. Once the onions are translucent add the garlic, salt and cumin. Cook for only a minute mixing often
  5. Add the tomatoes and chipotle pepper, cook for 5 minutes
  6. Add the shredded chicken and chicken stock
  7. Let it boil and lower the temp to medium-low and cook for 20 minutes
  8. While chicken is cooking start heating the tortillas using a small pan at a medium temperature. The tortillas should be toasted and still flexible (approximately a minute per side). Collect the heated tortillas on a plate
  9. Using a colander, strain the chicken filling, reserving the stock. Making sure all the liquid has been drained
  10. Pour the chicken stock back on the pan and continue cooking at a low temperate. Allow it to reduce while you are preparing the tortillas (approximately 30 minutes)
  11. To prepare the enchiladas add about 2 to 3 tablespoons of chicken filling on the upper edge of the tortilla (the edge closer to you). Roll the tortilla tightly around the filling and place it in a large rectangular Pyrex pan (15x10). Continue until the filling is finished
  12. Pour the reduced chicken stock over the enchiladas
  13. Cover with the Monterrey Jack cheese
  14. Bake the enchiladas for 20-30 minutes or until the cheese has melted and is slightly brown
Notes
Heating the corn tortillas is what takes the most time. Make sure you start as soon as the chicken is cooking with the sauce
Recipe by Belmondo Foods at https://www.belmondofoods.com/moist-chicken-enchiladas/