When my husband and I started dating, I made my chicken enchilada recipe for him and some of his friends. He ate it, loved it, told me what a culinary genius I was… You know, all the right things to say when you’re just starting to date. Months later we went to his sister Tricia’s and she made this recipe for us. Nummy! I couldn’t help but notice hers tasted very “authentic” compared to mine. Well, I told myself, they are 1/2 Mexican so they have the advantage there. I mentioned to Rudy how she used the corn tortillas and how they were delicious but they always fell apart on me and that’s why I used the flour ones. This is when Rudy dropped this bombshell, “You have to use corn, otherwise they aren’t enchiladas… they’re just wet burritos.” Whaaaaaaa? You mean I’ve been looking like a fool this whole time making wet burritos for a Mexican man and calling them enchiladas? Aye-yai-yai.
Now I only use the corn tortillas (unless I’m meaning to make wet burritos) and I’m so glad my husband showed me the err of my ways.
You can either season two chicken breasts with salt, pepper, onion powder, garlic powder, and a little cayenne and bake for 25 minutes at 350ºF and then shred, or take the easy route and buy a rotisserie chicken and pull all the meat off of it. Set aside.
Heat a saucepan on low heat and add one can of green enchilada sauce and a brick of cream cheese. Once the cream cheese has melted and combined with the sauce, add the chicken and a small can of green chiles and stir. Now, you can stop right here and use this concoction for a super delicious chip dip. I have to make sure I hurry and start stuffing tortillas before tortilla chips start coming out of nowhere and it’s all gone.
Three at a time, wrap tortillas in paper towel and heat in the microwave for 20 seconds. This helps with the pliability. Now, get stuffing! Put some of the mixture in a tortilla, wrap it closed, and place in 9 x 13 pan, seam side down. Repeat until the pan is full. Pour 2 more cans of sauce over the enchiladas and cover with cheese, about 2 cups. Bake at 350ºF for about 30 minutes, or until the cheese is as melty as you would like.
Some topping options are: guacamole, sour cream, diced onion, pickled jalapenos, cilantro, and/or a slice of lime.