When I lived in the USA enchiladas were such an easy dinner. Living here makes it slightly more challenging to make them, considering that I have to make the sauce and tortillas as well. I love making it all from scratch though. In fact, if I still lived in the USA I would probably still make it all from scratch because the result is so much better. I am not saying that it wasn’t nice to be able to say “Hey mom, we’re out of enchilada sauce and tortillas and I want to make enchiladas for dinner tonight.” and have her be able to reply, “Okay, I’ll just run to Kroger’s and get some. Be right back.” There is definitely something to be said about convenience. However, making everything from scratch is so much healthier. You can know every ingredient that is in your food and not be eating all kinds of chemicals and preservatives.
I am really happy with how these turned out. Even if you have the convenience to make these quickly, I recommend trying them from scratch. Let me know in the comments how your results turn out.
- 4 cups cooked chicken, chopped
- 2 cups shredded Mexican cheese blend (or any cheese)
- 3 cups enchilada sauce (I used my homemade Mole Enchilada Sauce
- 1/3 cup chopped fresh cilantro, packed
- 1 cup sour cream
- 10 large flour tortillas (I used homemade)
- Preheat oven to 350 degrees F (180 C) and combine chicken, cilantro, sour cream, 1/2 cup of enchilada sauce, and 1 cup of cheese in a large mixing bowl.
- Spread about 1/2 cup of filling on the bottom third of each tortilla and wrap into enchilada. Place each one side-by-side in a 13x9 inch baking dish.
- Pour remaining sauce evenly over top and bake in oven for about 20 minutes until sauce begins to bubble up.
- Remove from oven and sprinkle remaining cheese over enchiladas, then return to oven for about 5 minutes until cheese is melted.
- Serve hot.
This recipe can be made ahead of time and refrigerated until ready to bake. Just be sure to let it warm up a little bit before baking to avoid cracking the glass.