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.
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
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. :)