Traditional enchilada is made with corn tortillas. I made mine with whole wheat tortillas because 1) I couldn’t find corn tortillas in the supermarket and 2) although I have cornmeal in the fridge, I still haven’t gathered enough guts to make my own tortillas. I could have but I have this sneaking suspicion that had I done so, I’d be too tired to enjoy the chicken enchiladas by the time they were done. Therefore, I have no pretensions that this is traditional enchilada.
It is popular to serve enchiladas with sour cream; I opted not to as I didn’t want them to be too wet.
I cooked my enchiladas with two cheeses — medium cheddar and mozzarella (feel free to substitute your own favorites) — and homemade tomato sauce.
This recipe makes 12 chicken enchiladas.
Ingredients:
12 6-inch tortillas (if you use larger tortillas, you’ll have less than 12 enchiladas)
800 g. of chicken thigh fillets
3 tbsps. of corn oil
salt
pepper
3 to 4 c. of spicy and chunky tomato sauce (click here for homemade tomato sauce recipe — just add some chopped chilis with the onion)
225 g. of mozzarella cheese, sliced
225 g. of cheddar cheese, grated
Those are the tortillas I used. If you can find corn tortillas, or if you can make your own, that’s great.
Season the chicken thigh fillets with salt and pepper. Heat the corn oil in a frying pan and fry the chicken fillets until lightly browned.
Turn them over to brown the other side as well. If your chicken fillets are thin enough, they should be cooked through by the time they brown. To make sure that they are done, take a piece and slice across the thickest part. If the juices run clear, they’re done. If the juices are pinkish, they need to cook a but longer.
Slice the chicken fillet. Some cooks prefer to tear them by hand; I prefer using a knife.
Prepare the rest of the ingredients. Grate the cheddar cheese…
…and slice the mozzarella. Now click the link to page 2 below.
Take a tortilla, dip both sides in tomato sauce then lay on a flat surface.
Place chicken slices across the center.
Top with slices of mozzarella cheese.
Roll the tortilla to close.
Lay on a baking pan, seam side down. Repeat until all your tortillas are filled, or until you run out of sliced chicken, whichever comes first. I had enough chicken for one more tortilla after I’ve filled and rolled up the twelfth so I asked my daughter (who was hanging around in the kitchen taking photos) to open the second package of whole wheat tortillas and take one out.
Arrange the filled tortillas in a single layer (I used two baking pans) and top with tomato sauce.
On top of the tomato sauce, pile on the grated cheddar cheese.
Your enchiladas are now ready to go into the oven. Bake them in a preheated 425oF oven for 10 to 15 minutes or until the cheese melts and the tomato sauce is bubbly.
Let rest for about five minutes before serving.
To serve, use a large spatula to lift two enchiladas with their topping and transfer to a plate.
Dig in and enjoy. 
P.S. If you haven’t visited Feast Asia lately, there are is a new recipe for hard boiled eggs with chili tomato sauce, an article (reproduced from my column last Wednesday) about my civet (alamid) coffee experience, and two interesting newsy bits about Dubai’s new policy on betel nut chewing and the nomination of Robert Danhi’s book “Southeast Asian Flavors” in the James Beard Awards.
Ms. Connie, what I would give to bite into these enchiladas.
Warning: they’re addictive. hehehehe
hello…
i’d like to try this one also since i like cheese but my husband is not a cheese fan. so is there a substitute for the mozarella cheese inside?
tnx.
regarding the chocolate fudge brownies that i substituted honey with pancake syrup, it also came out good, still fudgy.
tnx so much.
ingat… :p
You can omit it, ing.
Long time reader, first time to comment =)
Hi Ms. Connie!
I love enchiladas too! For my version, I boil the chicken in salt and pepper, shred it and stir fry with onions, bell peppers, chili powder and paprika. Then I wrap it and finish it off like you did =)
Looking forward to more of your recipes!
Oooh, you read my mind. I was thinking of tossing the chicken in pesto and chopped onions and bell peppers next time.
this is our dinner tonight! my hubby will love this he loves quesidilla! thanks ms. connie your such an angel:))
I’m making ham quesadillas for lunch today.
Hubby said it was full of flavor and he can taste everything in one bite. He also said it taste way better than Taco Bell.
)
Wow. I’m smiling from ear to ear.
naadik na un asawa ko beef quesidilla tonight. i just omit the tomato sauce coz he’s acidic other than that he really loves it:))
Hi Ms. Connie,
Would like to ask where can I buy the whole wheat tortillas that you used in your recipe.
Thanks in advance.
Roma
I bought them at Sta. Lucia Supermarket. Unimart, Landmark and Shopwise Libis also sell tortillas but only flour tortillas as far as I know.
We had this for dinner tonight. It was a big hit for my husband and picky 7-yr-old son. Every single bite was just soooo addicting. At first bite, my son rated it 10 out of 10! And my husband, 12 out of 10! hahaha! thx for sharing this… It was very easy to prepare. Yes, I’ll try with ham tom..:)
The Mexicans eat this with guacamole(avocado dip)Spanish rice and salsa.
Salsa is made by mixing chopped onions,tomatoes,jalapeno peppers,lime juice,
chopped cilantro,salt and pepper.
But yours look yummy even without those.
What a coincidence, Connie! I had a Mexican Night party 2 weeks ago and I made chicken enchiladas. I used chicken breasts (first marinated in garlic powder, Mexican chili powder, black pepper, cumin and some lemon juice) and seared them. Then, using the pan drippings, I added chopped onions, garlic, frozen corn and a can of tomatoes. When the sauce was ready, I added the shredded chicken back into the mixture then, added a bit of flour for everything to set. I used Monterey Jack cheese as a topping and served it with Spanish rice, Pico de Gallo and sour cream. I’d love to try your version, using chicken thighs, instead of breasts!