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Chicken Enchiladas

Cream and cheddar cheese filled enchiladas, roasted garlic and Anaheim pepper infused. These are on the outskirts of a true enchilada but rocked my mouth off. When making these, Keep reading
I did them a little different to keep the enchiladas from making a casserole in the end. The enchiladas were identifiable and easy to separate.
Course Main Course
Cuisine Mexican, Southern, TexMex
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 1075
Author Shawn

Ingredients

Brine

  • 3 tbs salt
  • 3 cup water

Parts

  • 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

Instructions

  • 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!

Nutrition

Serving: 355g | Calories: 1075kcal | Carbohydrates: 57g | Protein: 56g | Fat: 69g | Saturated Fat: 32g | Cholesterol: 256mg | Sodium: 7865mg | Potassium: 716mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2855IU | Vitamin C: 17.1mg | Calcium: 606mg | Iron: 4.6mg