Wonderful Life Farm Chicken Enchiladas

For some recipes, you’ve just got to go with your instincts and shun the recipe books. Such is the case with my enchiladas. Here is how I made them this week.



Chicken Enchiladas

12 flour tortillas (I used the burrito-size ones)
5 boneless, skinless chicken breast halves
2 (28-oz.) cans enchilada sauce (there was a bit leftover, but one can would not have been enough)
1/3 to 1/2 of a white onion, chopped (it must be a white one to taste authentic)
1 (4-oz.) can diced green chilies
1/2 bunch cilantro, chopped
ground cumin (to taste)
cayenne pepper (to taste)
2 c. shredded cheese (I use pre-shredded Mexican four cheese blend, which melts so nicely); divided use

Fill a large stockpot with water and bring to a boil. Add chicken breasts and poach until done. Remove from water, and cool slightly. Shred meat with two forks.

In a large bowl, combine shredded chicken with chopped onion, green chilies and most of the cilantro (reserving a bit of the cilantro for garnishing the top of the enchiladas). Season the mixture with cumin until you like how it tastes.

Pour the enchilada sauce into another bowl, and season with more cumin and cayenne pepper until it is spicy enough to suit your taste.

This recipe will make enough to fill a dozen tortillas, however I always have a difficult time getting a dozen tortillas to fit in a 9 x 13 pan, so I split the recipe by putting nine enchiladas in a 9 x 13, and an additional four enchiladas in a 9 x 9 pan. Ladle the enchilada sauce into the bottom of each pan, so it is thoroughly coated (about 1/4″ thick at least).

Preheat oven to 350 degrees.

To assemble each enchilada, place a tortilla on a plate. Fill with approximately 1/12 of the chicken mixture and top with approximately 2 tablespoons of shredded cheese; roll up, and place, seam side down in the pan. When all the enchiladas have been made, ladle more sauce over the top until all the enchiladas are coated. Top with addional cheese and reserved chopped cilantro.

Bake, uncovered, at 350 degrees for 45 minutes.

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