Few dishes are more favorite by fans of Mexican cuisine than the enchilada. What's not to love? These petite rolled tortillas are packed full of meat, cheese and topped with a lusciously zesty sauce. However, you don't need to head out to your favorite Mexican joint to get an enchilada fix. You can make your very own enchiladas right from home by following this very uncomplicated recipe. While this recipe is meant for chicken enchiladas, don't be afraid to substitute distinct meats. The recipe remains the same.
1. Boil four full chicken breasts in a large pot for a half hour to ensure the meat is fully cooked. Add a bit of salt to the water to help lock in moisture that will help later on to keep the meal moist. Test to make sure your chicken is cooked properly by poking it when it is boiling with a knife. If red or pink fluids are ejected from the meat allow it to cook for a few more petite until this does not happen again.
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2. Once boiled, remove the chicken from the boiling water and allow it to cool on a cutting board. Have a large bowl handy. When cool to the touch, begin to shred the chicken by hand and toss the meat into the large bowl.
3. Set the meat aside and pour a small layer of vegetable oil into a pan and turn the heat to high. Take a holder of whether corn of flower tortillas and amble to dip each tortilla, one at a time, into the hot oil just long enough for the tortilla to bubble up. You can to get a petite crisp on the tortilla to add texture but not so much that it makes rolling difficult.
4. Allow the cooked tortillas to cool for some petite before handling. Spoon in a helping of shredded chicken, seasoned with salt and pepper, down the town of each tortilla so you can roll it into a plane roll. Place each rolled tortilla crease side down in a large casserole dish. Fill the dish evenly until full.
5. Set your oven to 400 degrees.
6. As your oven preheats, take a can or bottle of enchilada sauce, ready at supermarkets and most Mexican restaurants, and apply a liberal whole across the tops of the rolled tortillas. Make sure all surfaces are covered but do not put too much sauce in so that the enchiladas are soaked.
7. Top your enchiladas with six to ten ounces of cheddar cheese to ensure an even coat. Add half of a yellow chopped onion as the final ingredient.
8. Place the casserole dish with the enchiladas into the oven and allow it to bake for five to ten minutes or until the cheese is bubbly and browned on top.
9. remove from oven. Serve. Enjoy.
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