These enchiladas are so good, and super easy to make! Plus there is always leftover filling which you can use for Nachos, quesadillas and a sandwich even! It's super yummy.
Things you will need:
12 White Corn Tortillas
1 Whole Roasted Chicken - deboned and pulled apart
2 Cans Green Enchilada Sauce
1 White Onion
4 Cups of Mexican blend Cheese
4 Roasted Green Chiles (Canned or Fresh)
Canola Oil
So first step is the filling. I always go out and just buy a Roasted Chicken at the store and just pull it when I get home. So pull your chicken and make sure your Chicken is pulled enough that it's in bite size pieces, dice up your onion and incorporate with the chicken. Dice and add the 4 roasted green chiles to the mixture. Add in 2 cups of the Mexican cheese blend. Stir together and make sure that this is well mixed.
Next is the tortillas, for the best results with enchiladas you should always flash fry them. Which means, take a small skillet and fill with canola oil, just enough to cover the entire tortilla. Once the oil is hot, take your tortilla and place in the oil, the tortilla will immediately start to bubble, let it bubble for about 30 seconds and flip, cook on the opposite side for 30 seconds. So only a total on 1 minute cook time for each tortilla, you don't want it to be crispy you just want it cook a little.
Get out a 9x13 Baking pan - Preheat oven to 375 degrees
Once all your tortillas are cooked you want to dip them in one can of your green enchilada sauce. Dip a tortilla in the sauce and place filling the in the middle of the tortilla and roll it up. Place in the baking dish and continue until your pan is filled with enchiladas. Pour the remaining can of Sauce over the top of your enchiladas, cover with 2cups of the Mexican Blend cheese and bake for 45 minutes. These are delicious!
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