Cast Iron

Spicy/Creamy Chicken Enchiladas

July 22, 2011
0 Ratings
  • Serves 10-12 (and is really easy to reduce)
Author Notes

I adapted this from a friends' recipe that I used to eat (and love) growing up. No idea if it's authentic but it's delicious. It's really easy to adapt to a large group of people, and makes great leftovers. The measurements here vary depending on the size of your pan, or pans. I've given amounts for a very large serving (10-12 people) but it's really easy to divide it down if you're using a smaller pan. I do it by feel. Add ingredients like cheese, sour cream, cilantro, etc. based on your taste or preferences.

I've also given the recipe for my sister's homemade tortillas. Again, we kind of made this up so please don't expect authenticity. Generally she makes the dough and rolls it out while I cook - I recommend this division of labor. It's fine to buy ready made, though; just make sure that they're soft. —LucyS

What You'll Need
  • For the tortillas
  • 5 cups all-purpose flour
  • 2 tablespoons vegetable oil
  • about 1.5 cups water
  • For the filling
  • 2 skinned chicken breasts
  • 2 can tomatoes (or about 8 ripe tomatoes)
  • 3-5 jalapeno peppers
  • 1/2 - 1 cups sour cream
  • 1 onion
  • 2 green peppers
  • cumin
  • salt
  • chili powder
  • about 1/2 cups chopped cilantro
  • 2-4 cloves garlic, crushed or finely chopped
  • 1/2 -1 cups shredded or grated cheddar, jack, and/or pepper jack cheese (or any mild, cheddary cheese)
  1. To make the tortillas: combine the flour and oil in a large bowl and add water slowly while mixing with your hands to form a smooth dough. Form into golf ball-sized balls.
  2. Roll each dough ball out to 1/8"-thin, as close to round as you can. Heat a shallow pan (a nonstick or cast iron frying pan is fine, it doesn't need to have sides) to medium heat. Cook each tortilla in the dry pan until browned on each side. Set aside.
  3. Poach the chicken breasts until cooked through and shred them with a fork. While they are poaching, finely chop the onion and jalapenos. Chop the green peppers slightly more roughly.
  4. Add the tomatoes to a large pot. If you are using fresh ones, chop and cook with some oil until soft. Add the peppers, onions and shredded chicken. Add cumin, cilantro, salt and chili powder to taste. I love a LOT of cumin, at least a tablespoon. Add sour cream and bring to a simmer. If the sauce is too watery, cook it down for a bit. Continue to season to taste.
  5. Preheat the oven to 350 and prepare the tortillas in a large roasting pan. Fold each in half very loosely (don't break them if possible) and set the folded edge on the bottom of the pan. Line them up so that they are facing upward, like envelopes ready to receive your filling.
  6. Add a large spoon of filling to each open tortilla. Tuck the sides of each tortilla down so that it is folded around the filling. Sprinkle cheese on top.
  7. Bake until the cheese bubbles and the dish is cooked through.

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