I always choose Chicken Enchiladas no matter what Mexican Restaurant we visit.
Red sauce, white cream sauce, broth sauce, Salsa Verde... It doesn't matter how they are prepared I almost always LOVE them!
Here are mine! Justin and the kids love my creamy white enchiladas, I think I like my red sauce better... At least today I do! I'll post the white sauce later this week!
My Red sauce Chicken Enchiladas
1/2 medium onion diced
2-3 cloves of garlic (yum!)
saute the above in 1-2 Tbs of butter of medium heat, add 2 chicken bullion cubes and 1 1/2 cups of water. Let simmer
in a small bowl mix together
8 ozs tomato sauce
1 1/2 Tbs of chili powder
1/2 tsp salt
1 tsp dried and crushed oregano leaves
1 tsp ground cumin powder
Add the above mixture to the pot simmering on the stove and let simmer on low for about 5 - 10 minutes to let the flavors blend.
2 boneless skinless chicken breasts that are falling apart from cooking to long in the crock pot. The best way to cook them for Mexican dishes. Sometimes I add garlic or onions or let it cook in chicken broth instead of water. That all depends on my mood that day!
Then I set up my "building" station. lightly grease a 9-13 baking dish.
have a plate in front of you with the sauce mixture on one side and the dish on the other. In front of those within my reach I have cheese (whatever I have on hand that goes with Mexican), at least a dozen yellow corn tortillas and my shredded chicken.
Then one at a time I drop the tortillas into the pot and pull it out with tongs, drop it on the plate and line with chicken and cheese, roll up and place seem side down in the baking dish.
I pull the sauce pot off for about 5 minutes before I start putting them together so I don't burn my fingers trying to catch the tortillas if they fall apart from the sauce.
Once the dish is full I ladle on a few spoonfuls of the sauce on top of the enchiladas and top with a bit more cheese. Bake at 350* for 15-20 minutes or until cheese is bubbly.