Chicken Enchiladas

Recently for a party I "catered" for my mother, I prepared these chicken enchiladas. For any party you want convenience and simplicity. This is not only important in preparation, but also in clean up. 


Let me start from the beginning, seeing as usual I am getting ahead of myself. My mom was hosting her annual bunco party and wanted to serve Mexican food. She was debating between tacos and fajitas which do not fall into the category of convenient or simple (completely disregarding my golden rule of entertaining). Instantly, as she shared these menu ideas, I thought of the numerous dishes and sides that would have to be timed properly, not to mention the guests would have already arrived. It made me exhausted simply thinking about it. There is nothing more inconvenient than running around the kitchen, attempting conversation with your guests, and hoping neither your food or guests go slighted. 


I knew she needed a dish that could be created ahead of time and simply placed in the oven as the guests arrived. I told her I had a delicious chicken enchilada recipe; and before I could get the words out of my mouth explaining why it would be better (for her), my mom was already answering, "Perfect!". 


Regardless if you are looking to make a meal ahead of time for your family or looking for an easy dish to entertain like my mother this recipe will more than suffice the harshest critics. These enchiladas are filling, have a complexity of flavors and textures, and make it appear that you slaved over the stove for hours---leaving everyone impressed and asking for the recipe.


For party details hit the following link: Cinco De Mayo

Ingredients:
1 rotisserie chicken, shredded
1 15 oz. can black beans, sauteed
1 15 oz. can white corn, drained
1/2 large red onion, sliced thin and sauteed 
1 tablespoon EVOO
2 tablespoons, (plus two teaspoons reserved for garnish) fresh cilantro roughly chopped
1 bag Kraft Mexican blend cheese 6 oz bag
1 teaspoon chili powder
Salt, to taste
Pepper, to taste
4, 10 once cans La Victoria mild enchilada sauce or enchilada sauce of choice
12 medium flour tortillas (approximately)
1/2 block white cheddar cheese grated (4 ounces approximately)
1 container salsa verde, optional for garnish
sour cream, optional for garnish
guacamole, optional for garnish

Directions:
1. Using your hands, shred all the meat from a store bought rotisserie chicken. Place in a large mixing bowl.


2. In a medium saute pan, empty contents of the can of black beans (once drained and rinsed) cook over low heat until the beans are slightly tender to the fork. Add the black beans to the mixing bowl with the shredded chicken.


3. Now drain the can of white corn and add it to the mixing bowl.


4. Slice the red onion thin. Then using the same saute pan (used earlier for the black beans) place the onions and 1 tablespoon EVOO. Heat the onions over medium-low heat until onions are translucent and tender to the touch. Salt and pepper to taste. Add onions to mixing bowl once sauteed.


5. Add the bag of Kraft cheese, teaspoon of chili powder, and approximately 1 can of enchilada sauce to the mixing bowl just until the mixture is thoroughly coated, but not runny.


6. You will need a glass 9x13 baking dish, as well as, a small baking dish for the four extra enchiladas this will make. You may want to lightly grease the baking dish so that the enchiladas can be removed easily, or you can just as easily make sure there is enough sauce coating the bottom of the dish (this should be sufficient to create a non-stick effect).


7. Using a 10" saute pan pour the next 2 cans of enchilada sauce into it. You are simply using this to easily dip the tortilla shells and coat them, not to heat the sauce. You will place the sauté pan on the counter and taking one tortilla at a time dip it into the sauce. You will fully dip one side into the sauce and then carefully turn it over and coat the other side. Let the extra sauce drip off before moving it into the baking dish. These extra four are what I like to call lunch! 


8. Take the now coated tortilla and set inside the baking dish. Place approximately 1/2 cup of mixture (or enough to just fill) into the tortilla and roll tightly. Push against one end of the dish. Repeat this process until 8 or 9 tortillas are finished, stuffed and rolled. Depending on how full you make them 8 or 9 will tightly fill the baking dish. You should have 3-4 more you are able to make a put into another small baking dish. 


9. Now pour the last can of enchilada sauce onto the freshly made enchiladas. You will do this just until the top is thoroughly covered and side of dish is about a third of the way filled with the sauce. 


10. Then, using the block of cheese shred the white cheddar over the top of dish. You will use about 3-4 ounces. 


11. Bake at 350 for 30-35 minutes uncovered. 


12. Garnish with reserved cilantro and serve with salsa verde, guacamole, and sour cream. Enjoy!

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