Like many people, I love Mexican fare, except the fact is that I am extremely sensitive to spicy (hot) food, and things can get out of hand quickly at a Mexican food joint, easily. Which makes me avoid Mexican food outside, unless I can specifically ask them to keep it less spicy. Mexican food is so close to Indian food in many ways; their use of chilies, bold, deep flavours, vibrant colours… I find Mexican food so warm and rustic, like Italian, it just calls out to me! Of course, I would probably do best by avoiding that dash of jalapeno in my food, but, some times, you need to make an exception. Like these Enchiladas….my Sunday specials 😉
Making these Enchiladas was a fun experience, and the best part was that they’re so easy to make. You don’t need a host of ingredients, or have to slog over the stove (especially in this heat). I made the tortillas from scratch, though I’ve used whole wheat flour here, and I made my own Enchilada sauce as well; something I read online, where the lady was raving about making her own sauce. It’s quite uncomplicated really, and the whole process barely took 3 hours, from prep to serving.
I’m really glad I decided to make my own Enchilada Sauce! The flavours were amazing, and I actually saved a batch for later use. As for the Tortillas, you may easily opt for store-bought corn or flour tortillas, but I wanted to make everything from scratch since I was already going the long route with the sauce. I have to thank Mom for the tortillas, because I suck at rolling, so she helped… 🙂 We were supposed to have these for dinner, but Dad insisted we polish it off at lunch itself 😀 and so we did 😉
I am unsure whether Mexicans use cilantro 😛 but I liked the dash of colour it gave, and frankly, I love cilantro and try to add it almost everything 😛 except desserts 😀
Try this with my Homemade Enchilada Sauce, and I promise you, you’ll love it as much as I did…’tis a keeper for sure 🙂
Chicken Enchiladas (Makes 15, 6 inch tortillas)
- Boneless Chicken – 400 gms, diced into bite-sized pieces (see note if using pre-cooked chicken)
- Onion – 2 medium, minced or chopped fine.
- Garlic – 6 to 7 cloves, minced
- Enchilada sauce – 1 can (if using store-bought) or 1 batch, about 15 oz
- Chili powder – 4 tbsp (edit to suit heat preference)
- Cumin powder – 2 tsp
- Salt – to taste
- Black pepper powder – 2 tsp
- Green chilies – 3 to 4, minced
- Cheddar Cheese – 1 cup
- Processed Cheese – 1 cup OR use mixed Mexican cheese, 2 to 3 cups
- Cilantro – 1/2 cup, chopped fine
- Flour tortillas – 15, 6 inches
- Vegetable/Canola oil – 2 tbsp
- In a large pan, heat the oil, and add the chopped onion and garlic, frying gently until translucent.
- Add the diced chicken, green chilies and dry spices.
- Fry the chicken until they begin to turn opaque, and add 2 spoons of the Enchilada sauce (I used the strained onion, garlic mixture from the Enchilada sauce I made).
- Add some of the chopped cilantro, black pepper powder, and give it a stir.
- Now cover, cook for 5 to 6 minutes, and turn off the heat (the chicken will overcook easily, so keep a watchful eye).
- Keep aside to cool, and begin to prepare the enchiladas.
- Preheat oven to 350 F or 180 C.
- Lay each tortilla on a plate, and slather with a generous dollop of enchilada sauce.
- Spread the chicken mixture in a line down the center, and sprinkle some of the cheese, and roll it up. Do the same for the rest of the enchiladas.
- Place each tortilla snugly, against one another in a line, in a 9 x 13 inch baking dish that you have previously greased well.
- Spread Enchilada sauce on top of the tortillas, and sprinkle with remaining cheese.
- Bake for 20 minutes, or until cheese has melted, and sprinkle remaining cilantro on top right before serving.
- Serve with sour cream or salsa… 🙂
**Note: If using boiled or pre-cooked chicken, fry the onion, garlic, chili mixture, and then toss with the chicken and sauce.