Enchiladas are a rare treat for me. Tortillas are not on my approved ‘to-eat’ list, so I save them for special food occasions. I have to do this because I love them and can never stop with just one. If these were flour tortillas, I’d be even weaker.
The time came, I needed to indulge in this dish. I had made my batch of enchilada sauce, grated my cheese, and made my meat filling. My favorite part for some reason is frying the shells. There is a near-science to this. If they aren’t fried long enough, the tortillas will crack and fall apart when attempting to roll. If they are fried too long, they are crispy and they won’t roll. Health conscientious people might want to skip frying them, but they will fall apart.
The biggest problem I have is once I make a batch of sauce and enchiladas, I want to eat them for days, and often do. I think you just might want to as well.
1 rotisserie chicken, deboned/shredded or about 4 cups shredded cooked chicken
½ onion; diced
1 can petite diced tomatoes
1 15 oz can tomato sauce
1½ cups low-sodium chicken broth
Salt and pepper to taste
½ tsp cumin
2 garlic cloves; grated/minced
¾ tsp chili powder +/-
1 tsp oregano
Oil for frying
8 oz cheddar cheese +/-
In a large heated skillet with olive oil, sauté onions, about 5 minutes. Add chicken, tomatoes, the seasonings, and broth, mix well. Add tomato sauce. Taste. If the mixture is dry you can add more broth or tomato sauce, plus any additional seasonings and salt/pepper. Heat thoroughly. Set aside.
Heat a frying pan with frying oil. Fry each corn tortilla for about 10 seconds on each side and remove from oil. Set on paper towel to help absorb the excess oil. Fry desired amount of shells.
In your baking dish, place a small amount of enchilada sauce along the bottom, making sure it is coated but not pooling.
Place enchilada sauce in a wide but shallow bowl. Dip tortilla in sauce as to cover it. Using fingers, wipe excess cause off so only a thin coating of sauce remains. Place about 3 large soup/table spoons worth of chicken mixture down the center of tortilla. Sprinkle cheese over the meat and roll up. Repeat this process until you have filled your baking dish or dishes.
Pour the sauce over the top of the rolled enchiladas, top with cheese and bake for 30-35 minutes at 350º.