This is a dish I rarely eat out in a restaurant because I simply enjoy making chicken enchiladas. It's a fun cooking project for 2 or even more. For myself, I just use left over meats. In this case, I used left over baked chicken thighs. The spicy sour cream sauce and avocado completes the wonderful flavors. Admittedly, I start cutting and eating the enchiladas before I can even get the plate to a table!
Recipe for the Chicken Enchiladas
- 3 soft tortillas (flour, corn or the mixed flour and corn tortillas are okay but just be sure that they are soft so you can easily roll them).
- 1/2 cup (136 grams) re-fried beans. (Feel free to use re-fried pinto or black beans.)
- 2 cups (about 185 grams) shredded chicken (I had used left over chicken thighs)
- 2 cups (160 grams) shredded cheese (equal amounts of 1 cup each of monterey Jack and extra sharp cheddar cheeses). I like to shred my own cheese and then mix them together. But you can of course get the packaged shredded cheese.
- 1/2 cup enchiladas sauce (mild or hot, whichever suits your heat tolerance.)
Preheat oven to 375 degrees.
- You can work with one tortilla at a time. Or if you like the assembly style, layout all three tortillas side by side.
- Divide the re-fried beans into 3. Using one third of the re-fried beans, spread a wide strip of re-fried beans down the center of one tortilla. Repeat this step for the remaining 2 tortillas.
- Divide the shredded chicken into thirds. Spread 1/3 of the shredded chicken on top of the re-fried beans of one tortilla. Again, repeat this step for the next 2 tortillas
- Next divide the shredded cheese into 1/2. Set aside 1/2. Then divide 1/2 into thirds. Spread 1/3 of the shredded cheese on top of the chicken. Repeat this step for the next two tortillas.
- Working with one tortillas, pick up one end of the tortilla, fold it over the mixture and roll the tortilla tightly.
- Divide the 1/2 cup enchilada sauce into a half (you should have 1/4 of a cup) and spread that over the bottom of your baking dish.
- Place your first rolled tortilla with the seam side down into your baking dish on top of the sauce. Add the remaining tortillas in the same way.
- Spread the remaining 1/4 cup of enchilada sauce over the tortillas.
- Spread the remaining 1/2 shredded cheese over the tortillas.
Bake for 15-20 minutes or until cheese has completely melted.
To serve, top with spicy sour cream sauce. You can also add cilantro leaves, chopped tomatoes, chopped green onions and chopped avocado.
Spicy Sour Cream Sauce (This is a slightly altered recipe from Food.com.)
Ingredients: 1 cup of sour cream; 3 small chili peppers*; 1/4 cup minced green onion; 1/4 teaspoon of cayenne pepper; 1/2 teaspoon of black pepper; and a dash of salt to taste. Mix ingredients, cover and refrigerate for at least an hour. This spicy sour cream sauce can be made a day or two ahead.
*Use thin rubber gloves when handling chili peppers. Although I had thoroughly washed my hands with soap, my fingers burned for two days whenever I had exposed them to warm or hot water, even after being in a swimming pool.