You will need:
Chicken.
Cheese.
24oz jar of Salsa.
30 count Corn Tortillas.
Chicken:
I used a whole chicken, but you can use any cut you prefer: whole, breast, thigh, drum, ground, or any type of meat or meat replacement you prefer.
To season, I used: 2 tsp chili powder, 2 tsp sweet basil, 1 tsp adobe, to be baked in the oven. Other seasonings that would be good for this dish is paprika, and onion or garlic powder.
Here's a few sites with temp guides for cooking different cuts of chicken: Recipe Tips: Chicken Cooking Times, Chicken Safety and Preparation, and Super 1 Foods Cook & Prep Guide.
After your chicken is cooked and cooled, cut and debone your chicken and finely mince it in a food processor, dice, or shred it up yourself. You can add canned chopped green chilies to meat mixture, if desired.
Cheese:
I used about 3/4 of a 1lb block of cheese and grated it by hand. I used 1/2 a block of Pepper Jack and 1/4 of a block of Medium Cheddar, mixed together in a bowl. Use whichever kinds of cheese you prefer for a Mexican dish.
Assembly:
Evenly grease your baking dish with shortening or veg oil (I needed three baking dishes for all 30 enchiladas).
Put about 1/4 of a cup of chicken in to a corn tortilla, close and place seam down in to the baking dish, until either all of your filling is used, or all of your tortillas. I tried using a little less filling in some to ensure all of both the filling and tortillas were used.
Evenly spoon about 1 tbsp of salsa over each enchilada.
Evenly sprinkle your cheese mixture across your enchiladas.
Put your enchiladas in to the oven for 15-20 minutes or until the cheese is melted to your liking.
You can serve them with leaf lettuce and sour cream if desired. Enjoy!
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Posted by LauriesAsylum .