- 3 tbs salt
- 3 cup water
- 1.5 lb chicken (breast)
- 2 cup cheddar (shredded)
- 20 oz enchilada sauce (red or green = 2 cans)
- 8 oz cream cheese
- 1/3 cup anahiem (grilled and diced = 1 pepper)
- 1/4 cup sour cream
- 4 tsp garlic (thin sliced browned = 4 cloves)
- 2 tbs Biddy
- 1/4 tsp salt
- 12 oz corn tortillo (you’ll probably use 8-10)
- Clean your chicken breast under cold water.
- In a large bowl mix the brine (salt and water).
- Add the chicken to the brine. Optional but I will squeeze the meat under the brine to speed up the process. Set bowl aside covered safely in the refrigerator.
- Heat a small pan medium 325-350 add a little olive oil and garlic slices.
- Push garlic slices around until browned then set aside off the heat.
- Grill pan, pan, or outside grill get going to medium heat.
- Split anaheim long ways, coat in olive oil, and place on grill.
- Cook or grill until translucent or limp. Set aside with garlic.
- Remove chicken from brine, pat dry, sprinkle Biddy all over, and place on grill.
- Grill both sides of chicken breast for 6 minutes or until internal temperature is 165.
- Remove chicken breast and set off by the cooked garlic and Anaheim pepper.
- Shut down the grill and clean up for enchilada rolling.
- Take the chicken breast and cut into 1/4 inch cubes.
- Do the same to the Anaheim pepper at about 3/8”.
- In a large bowl add the diced chicken breast, diced anaheim, fried garlic, 1.5 cups of the shredded cheddar, and 8oz cream cheese.
- With hand mix bowl enchilada filling contents. The chicken breast cubes will further break down the more you mix.
- Heat a pan to medium 325-350 and add about 1/4 inch olive oil.
- Get some tongs and a clean plate, this goes quick.
- Carefully lay a corn tortilla in the oil.
- Let the corn tortilla sit for about 10-15 seconds and flip. If it bubbles then flip regardless of time.
- Quickly cook the other side avoiding frying to a crispy chip. See it bubble? Pull and set on plate.
- Repeat 19-21 until you have done 12 tortillas. This process will toughen the tortillas, so it stays as one and doesn't crumble at the end of the bake.
- Pour a little enchilada sauce on the bottom of a Pyrex.
- Start oven to 350 degrees.
- In a bowl or container big enough to dunk a tortilla, pour a can of the enchilada sauce it.
- Take one tortilla and dunk it in the sauce.
- Hold wet tortilla in hand and with other hand add about 3 ounces of the cheese chicken enchilada filling.
- Roll the tortilla in hand like a big cigar and place in Pyrex seam down.
- Repeat 26-28 until you have run out of enchilada filling.
- Cover with foil and bake for 45 minutes.
- Pull from oven, uncover, and let sit for 15-20 minutes.
- In another bowl add the leftover half a cup of cheese and 1/4 cup of milk.
- Heat the bowl of cheese in the microwave until melted and stir smooth.
- In another bowl heat the other can of enchilada sauce in the microwave.
- Spoon a little enchilada sauce on bottom of a clean plate.
- Plate your desired amount of enchiladas 1,2,3,4...
- Spoon a little enchilada sauce over the enchiladas.
- Spoon or pour some of the cheddar cheese melt over the enchiladas.
- It’s all up to you now. Tear it up!
© Texas Butter®
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If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn