For some reason, I have been on a mission to find the perfect enchilada recipe. I’m not exactly sure why, as I almost never order an enchilada when I’m eating out. I usually go for the tostada or the burrito or a taco.
But, regardless of the reason, I continue my search. I came across Sam the Cooking Guy about a year ago. I love his recipe structure: minimal ingredients, easy directions, pretty good results. I’ve really only tried 2 or 3 of his recipes and my favorite so far is his BBQ Chicken Pizza (with adaptations).
So when I came across his version of chicken enchiladas, it seemed like the perfect match. Easy ingredients, a little twist, and easily made in less than an hour. Unfortunately I failed to take a photo of the dish, but it looks divine!
Even though I have a very particular husband when it comes to cheese and white / cream sauces, he actually enjoyed these, along with our preschooler and 9-month old! I thought it was good but it still wasn’t that “perfect” recipe…so my mission continues! I can, however, highly recommend it since it was so easy and yummy.
I almost always adapt a recipe, so I’ll list my adaptations here, then give you the actual recipe:
- I used 2 cups of chicken, not 3. It was the perfect amount & it resulted in giving us 9 slim enchiladas, rather than 7 or 8 “hunky” enchiladas
- I only used 2 oz. of green chilies. I’m not a big fan of “hot” spicy plus we do have 2 little ones who sometimes eat the main dish as well. It was just enough for my tastes, although Hubbs would have been fine with the whole 4 oz. can.
- I completely omitted the chipotles, even though I did purchase a can, just to test them out – whew!! Those babies were HOT!!
- I used Guerrero wheat tortillas – quite yummy!
- I added chopped black olive as well as a sprinkling of the shredded Monterey Jack cheese in each enchilada. This allowed me to use up the entire 2-cup bag of shredded cheese. I also threw some black olives on top of the cheese.
Here’s the actual recipe:
by Sam at thecookingguy.com
Yields: 8 enchiladas
- 3 cups shredded cooked chicken (perfect use of a deli roasted chicken)
- 1 cup Salsa Verde (green salsa)
- (1) 4-oz can chopped green chilies
- 1-2 Tbsp chopped chipotles in sauce (more if you like it hotter)
- (8) 8-inch flour tortillas (soft taco size)
- 1 cup chicken broth
- 2 cups (1 pint) whipping cream
- 1.5 – 2 cups Monterey Jack cheese, shredded
- Mix first 4 ingredients in a bowl.
- Pour 1/2 the whipping cream in the bottom of a 9×13 baking dish.
- Pour chicken broth in bowl and one by one submerge each flour tortilla.
- Place approximately 1/8 chicken mixture in each wet tortilla and roll up.
- Place all 8 side-by-side in dish, sprinkle with cheese, and pour remaining whipping cream over top.
- Bake at 350 for 30 minutes.