“Mom’s Chicken Enchiladas.” Ever since I moved away from home and had a kitchen of my own, I’ve been making some variation of this recipe. More recently, I’ve been trying to eat fewer processed foods, so my latest varieties have involved various substitutions for the two “cream of” soups that my mom’s original recipe calls for, while still maintaining the flavor and texture of the original. (Mom’s recipe doesn’t actually list enchilada sauce as an ingredient, but trust me, it’s supposed to be in there. She always used one can of mild and one can of hot and mixed them together.)
I’ve included some of my favorite variations, but feel free to make this your own! Let’s go on an enchilada adventure…
1. Choose your pan. This recipe makes a 9×13 pan-full of enchiladas, or you can make two 8×8 pans of enchiladas and freeze one for later.
2. Choose your tortillas. I like corn, but flour tortillas are fine too if that’s how you roll. (Enchiladas…roll…ha!)
3. Choose your protein. Chicken, ground beef, shredded beef, shredded pork, beans… I’m sure it would be delicious with seafood or venison too, but I’ve never tried it. You’ll need about 1 1/2-2 pounds of protein.
4. Choose your veggies (and cook them). My mom’s original recipe uses one onion and one green pepper, but I say the more veggies the better. Lots of colorful bell peppers would be great, or even some sauteed spinach. Go for about 1 1/2 cups of veggies.
5. Choose your sauce. So many options! For the enchilada sauce, you can go red or green, store-bought or homemade. I like red sauce with beef and green sauce with chicken. You’ll need about 2 cups (or 2 cans).
6. Don’t forget other stuff. The original recipe also calls for 1 can each of cream of mushroom and cream of chicken soup, so for a healthier twist you could make your own or use a cup of sour cream. You’ll also need 4 oz. of green chiles and about 2-3 cups of shredded cheese.
7. Choose your assembly method. Rolling the enchiladas would be traditional, but they taste just as good and are much easier when assembled in layers.
Here we go!
Coat your baking dish with cooking spray.
If you’re rolling your enchiladas, turn to the next page: In a large bowl, combine protein, cooked vegetables, soups/sour cream, and green chiles. Soften corn tortillas in chicken broth or fry ever so briefly in oil (so bad for you but OMG good), fill each one, roll up and place in baking dish. Cover with enchilada sauce and top with cheese.
If you’re layering your enchiladas, turn to page 17: In a large bowl, combine cooked vegetables with soups/sour cream, and green chiles. Begin layering ingredients, in this order: tortillas, protein, sauce/veggie mixture, cheese, and then drizzle enchilada sauce over the whole thing. Repeat all layers.
Bake at 350 degrees F until bubbly, 30-45 minutes.
What’s your favorite kind of enchiladas?