Chicken Enchiladas

Thanks to Kelly for this recipe that makes enough for about 6-8 people.  Two preparation methods are described below.  The rolled method takes longer but is more “familiar” to most people, with each enchilada rolled in its own tortilla.  The layered method is ideal when you don’t have as much preparation time available and generally follows the concept of layered lazagna.  

Ingredients:

4               Chicken breasts

1 pkg        20+ corn tortillas

3-4 cups  Grated monterrey jack cheese

2 Tbl        Olive oil

1               Medium-sized onion (white or yellow)

1-2           Garlic cloves – crushed

1               16 oz jar of roasted tomatillo and green chili salsa (known brands – Fischer & Wieser, Austin’s prize)

1               16 oz carton of sour cream (“lite” if want to reduce fat)

2/3 can   10 oz Campbell’s chicken broth

1/2 tsp     Garlic salt

Salt & pepper

Layered Method:  Salt and pepper the chicken breasts to taste.  In a large frying pan, cook the chicken breasts in the olive oil and with the crushed garlic cloves.  The chicken should be 90% cooked through after this step.  Remove from pan and set aside to cool.  In the same frying pan, brown the onions.  In a large mixing bowl, combine the sour cream, salsa, chicken broth and garlic salt.  Add the sautéed onions to this mixture (in the bowl).  Set aside ~1/2 cup of this mixture for use later.  Trim excess fat from the chicken, then hand shred.  Add this to the bowl with the mixture.

Spray a 13×9 Pyrex baking dish with cooking spray.  Take 3-4 Tbl from the mixture you set aside previously and coat the bottom of the dish.  Place 6 tortillas in the dish as the first layer (they will overlap).  Take half of the chicken mixture from the large bowl and layer over the tortillas.  Sprinkle with 1+ cup of cheese.  Repeat the tortilla layering, chicken mixture and cheese sprinkle steps.  Top with one more tortilla layer.  Pour the remaining sauce that was previously set aside over the top and sprinkle with remaining cheese.

Cover with foil and bake at 350 degrees for 40 minutes or until bubbling.

Rolled Method:  Instead of layering the tortillas with the mixture sandwiched in between, each enchilada will be individually rolled before placing into the dish.  Each tortilla should be lightly cooked in olive oil enough to make them pliable for rolling (but not browned).  With a very low heat, you can cook 4-6 at a time, pulling the one on the bottom for rolling while the remainder continue to warm.  You may need to add more olive oil to the bottom of the stack during progress.

With the dish sprayed and layered with 3-4 Tbl of mixture (see start of second paragraph in “layered method”), place a tortilla in the dish, add 2-3 Tbl of mixture, sprinkle with two pinches of cheese, roll and place.  Repeat until the dish is full, arranging the enchiladas however you need to allow all to fit.  Pour the remainder of the previously set aside mixture across the top and sprinkle the top with the remaining cheese.

The rolling method commonly makes more than will fit in a single 13×9 dish.  So be prepared with a second, smaller baking dish.

Cover with foil and bake at 350 degrees for 40 minutes or until bubbling.

Author: Gordon Daugherty

Over the past 15 years Gordon has seen nearly 1,000 startup pitches, advised more than 200 entrepreneurs and been involved with raising over $45M in growth and venture capital. Throughout his 28 year career in high tech, serving twice as President and three times as CMO, Gordon has both an IPO and a $200M acquisition exit under his belt. Now his emphasis is purely focused on helping startups and early stage tech companies. Through his Shockwave Innovations advisory practice and as Managing Director for Austin’s Capital Factory startup accelerator, Gordon is an active angel investor, VC and startup advisor.

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