Updated: Dec 18, 2020
The Holidays are a great time to share family favorite foods. This year our office decided that we did not want to have turkey (to close to Thanksgiving) nor ham (to close to Christmas) So our table was filled with wonderful dishes such as BBQ ribs, manicotti, collard greens, and chicken Enchiladas, puff pastry with brie and cranberry sauce and so much more. It was a wonderful sampling of all our different backgrounds and creative cooking experiences. I spent 4 years in New Mexico and 4 more in San Antonio Texas where I grew to love Tex-Mex cuisine.
What you will need:
Remember this was for an office party so you will need to scale down the recipe for home meals. (however they freeze quite well) made 24+ enchiladas.
5 boneless chicken breast / cleaned (wash and remove any extra fatty pits)
2 medium onions (any color)
1 poblano pepper de-seeded (optional)
1 whole head of garlic or about 10 cloves
2 cans diced tomatoes
Corn tortillas at least 24 (one package is enough)
2 large cans of enchilada sauce
2 cups (at least) cheddar cheese shredded
1 bunch of fresh cilantro
Sazon Goy spice packet (found on the ethnic isle)
Salt and pepper to taste
Pam cooking spray
1 large cookie sheet
small sauce pan
pans to place enchiladas in (I used disposable for ease)
Crush the garlic with the side of your knife, wash and de-seed the pepper, peel onion and cut into large chunks.
Wash chicken and remove any fat bits. Season chicken with salt, pepper and Goya seasoning.
Place onions, crushed garlic in skins, the pepper, and seasoned chicken breast on baking sheet. I do not bother with any olive oil the chicken will produce moisture to soften the veggies. Place in a 425 degree oven for about 45 minutes or until chicken reaches 165 degrees.
Separate the veggies and the chicken and let cool, keep the juices from the pan
While your chicken and veggies are cooling heat the diced tomatoes in a saucepan. If you have chosen ones that have any flavoring such as garlic and olive oil or garlic and basil the heating process will allow those flavors to bloom. This will also give the tomatoes a chance to cook thoroughly and remove any bitterness. I would bring to boil and let simmer for about 10 minutes. Add some cilantro and set aside.
Mince or fine dice your onion, garlic (remove the skins), and the pepper. This will allow even distribution in the final mixture. With larger chunks you may not get constant flavor in every enchilada.
Once cool shred your chicken. You can do this however you wish, two forks, a hand-mixer (never tried that myself) or for me I just get in there with my hand and pull it apart.
Mix in you tomatoes, minced onion, garlic, a handful of cilantro and the pepper as well as the left over juices of from the roasting pan and I put in a touch of adobe sauce (to your spice likeness) and a handful of cheese to make the centers extra creamy. Mix very well use your hands if you have to.
To make the tortilla shell more pliable and easier to roll, spray a non stick pan with cooking spray then once you have placed the tortilla in the pan spray the other side. Move around the pan for about 10 seconds each side and then remove and place on a plate. They will stay flexible even after cooling.
Set up your rolling station. Aluminum foil makes for easy clean up. (TIP: put chicken mixture in a colander and place back in the bowl) This will allow for any excess juices to drain out and keep the enchiladas from being too soggy. Once rolled place face down in baking dish.
Cover with enchilada sauce just till the top is covered (they shouldn't be swimming in sauce) add cheese and refrigerate till ready to use. Place in a 350 degree oven for about 30 minutes or until cheese is beginning to brown.
Provide garnishes such as sour cream, cilantro, lime and tortilla chips.