Listen here, folks, I’m head over heels for chummy chickens, especially when they’re the centerpiece of a hot and steamy enchilada. There’s nothing quite like the mouthwatering combo of chicken and vibrant Mexican flavors. It’s a fiesta for all the senses!
Well, before I put the cart before the horse, we gotta start with the basics. First things first, we need to bake the chicken just right. As the old saying goes, ‘Don’t count your chickens before they’re cooked.’ So, we need to make sure it’s cooked to perfection. A little bit of olive oil, dashes of some salt and pepper, and off it goes into the oven.
Now, while our chicken takes a hot bath, we turn our attention to the sauce. It’s the enchiladas’ heart and soul and let me tell ya, it can’t be rushed. A balanced blend of spicy Chili, tangy tomatoes, and rich garlic, and voila, we have a sauce that would make even your grandma’s heart melt.
Oops! Hold your horses! Our bird’s done its time. Pull the chicken out, but careful now, it’s hotter than a billy goat in a pepper patch. Let’s shred that succulent bird and roll it up in the corn tortillas.
All that’s left is to pour our sensational sauce over these lovely rolls, sprinkle a blizzard of oozing cheese, and pop ’em into the blast furnace until they’re bubbling and beautiful.
Darling, let me tell you, it’s worth all the blood, sweat, and tears when you sink your teeth into these heavenly parcels. So go on, put on that apron and chef’s hat, because it high time you danced the chicken enchilada tango!
Cluck, Pluck, Luck: Your Chicken Masterpiece Awaits!
– Preheat oven to 375°F (190°C).
– Drizzle olive oil on 2 large chicken breasts, season with salt and pepper.
– Bake the chicken in preheated oven for approximately 25 minutes until it’s fully cooked.
– Allow the baked chicken to cool, then shred it using a fork.
– Set aside shredded chicken.
– For enchilada sauce, heat a saucepan over medium heat.
– Add 2 tablespoons of vegetable oil, 2 tablespoons of all-purpose flour, and 4 tablespoons of chili powder into the hot saucepan. Stir until smooth.
– Pour in 1 can of crushed tomatoes, 1 teaspoon each of dried oregano, ground cumin, salt and garlic powder.
– Stir well and bring to a simmer. Allow the sauce to thicken slightly, stirring occasionally.
– Preheat your oven to 375°F again for the enchiladas.
– Warm up 8 corn tortillas in the microwave for softness.
– Dip each tortilla into the enchilada sauce, fill with shredded chicken, wrap and place seam side down in a baking dish.
– Once all chicken enchiladas are layered in the baking dish, pour remaining sauce over the top.
– Sprinkle 2 cups of shredded cheese over the sauce.
– Bake in your preheated oven until cheese is bubbly and slightly golden, approximately 20 minutes.
– Garnish with chopped fresh cilantro and serve with your favorite sides. Enjoy your homemade Chicken Enchiladas!
Chick ‘n’ Flip: Bon Appétit with a Feathered Twist!
