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El Paso Enchiladas

(4 Votes)
El Paso Enchiladas
SERVES
12
COOK TIME
30 Min

Chicken enchiladas are really popular in El Paso, and many of the local cooks have their own version. They're actually very easy to make, 'cause you can use leftover chicken and bottled enchilada sauce. So why not give this Texas favorite a try?

What You'll Need

  • 12 (8- to 10-inch) corn tortillas
  • 4 cups diced cooked chicken
  • 2 cups (8 ounces) shredded Mexican cheese blend, divided
  • 1 small red onion, chopped
  • 1 (15-ounce) can enchilada sauce, divided (see Note)

What to Do

  1. Preheat oven to 200 degrees F. Tightly wrap tortillas in aluminum foil and place in oven to warm for 10 minutes. Remove from oven and increase temperature to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
     
  2. In a medium bowl, combine chicken, 1 cup cheese, the onion, and 3/4 cup enchilada sauce; mix well.
     
  3. Divide mixture evenly in center of tortillas. Tightly roll tortillas and place seam-side down in prepared baking dish. Top with remaining enchilada sauce and sprinkle with remaining 1 cup cheese. Bake 15 to 18 minutes, or until cheese is melted and enchiladas are heated through.

Note

When only homemade will do, make your own Red Chili Sauce and use it in place of the enchilada sauce.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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you can also make your own chili-based enchilada sauce by placing canned or dried chilis in a food processor or blender and reducing to a liquid or powder - depending on whether you started with canned or dried - and then adding the processed chilis to canned cream of mushroom soup. While it's far from the original, this was an acceptable alternative during the many years I lived in New England BEFORE ethnic food products were added to local supermarket inventories.

El Monterrey Enchilada Powder from Clovis NM is quick & easy. Make per directions and instead of putting tortillas in the oven dip them in the hot enchilada sauce before rolling then use the rest to cover the beauties. That's how we really do it in Texas.

If you prefer red chili enchilada sauce or green chili enchilada sauce (as opposed to tomato [red] or tomatilla [green] sauce), then the tastiest on the marked are produced under the Hatch brand. Hatch, NM, is the chili capitol of the world and Hatch brand sauces can't be beat. If you can't find them in your store, they're available online.

I have been very disappointed in regular enchilada sauce, but I am extremely pleased with the store brand at Genuardi's (its made with red chiles instead of tomatoes)

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