Okay if any of you are into cooking, you will all ready know that making enchiladas, and I mean real authentic tasting enchiladas, is quite messy and time consuming. I mean, Seriously!!! It's too much work for me. Honestly, I love to cook but with a family as large as mine and as impatient as my crew becomes when they're hungry, making "traditional & authentic" enchiladas just isn't practical for us.
So here's my version. It's pretty easy, doesn't take as much time as the traditional method and it's not "as" messy but best of all, it keeps that traditional flavor.
Start with a casserole dish that's been sprayed with non stick cooking spray. Since I make two different styles, I have two casserole dishes at the ready.
You'll also need boneless/skinless chicken breasts, corn tortillas, Two, 28oz cans of enchilada sauce & sour cream (optional). For a family of four, you should be able to get away with 2-3 chicken breasts and 10-15 corn tortillas, and one 28 oz can of sauce.
1. Boil and shred cooked chicken. I've got five breasts here. (this made about 40 enchiladas)
2. Put chicken into bowls. Since I'm making both red & green, I've split the amount equally.
3. Pour about 1/2 a can of enchilada sauce over chicken and stir. (if you do both red & green, it's 1/2 can for each "style".)
4. Set chicken mixture aside for now.5. Get your corn tortillas and warm over open flame. I warm them so that they become pliable and are easier to roll and work with.
6. Lay corn tortilla flat, fill with chicken mixture, roll and place into casserole dish with seam on the bottom. Repeat til all tortillas have been used (for the amount chicken above, I am able to make 20-22 enchiladas of each style)
7. Pour the other 1/2 of sauce over rolled enchiladas...Top with cheese and place into a 350 oven for approximately 15-20 minutes or...
until cheese is thoroughly melted.
8. Serve with Spanish rice & beans...garnish with sour cream. Since I buy two cans of each sauce, I open and pour the other cans into gravy boats, and family or guests are able to "wet" their enchiladas according to their own taste. Some people prefer the enchiladas such as they are when they come out of the oven, and some (like me) like their enchiladas a bit more "saucy" or "wet".