last seen 8 weeks 2 days agoMy husband LOVES mexican food. His favorite dish is chicken enchiladas. I have eaten enchiladas at every mexican food restaurant in the county where we live (san luis obispo county, california). Some were good, some weren't...... because we were never able to get the perfect enchiladas I started playing around with making them at home. The final recipe turned out AWESOME!!! and it's super easy to make 
Ingredients:
2 Whole Chicken Breasts, boneless & skinless
2 28-oz cans of Red Enchilada Sauce
1/2 cup of diced onions
1 package preshredded cheese, variety of your choice
1 package tortillas, corn or flour (i have found that corn break easy when rolling, so i switched to flour)
Directions:
Start with two whole chicken breasts. Put them in a 2-qt pot with one 28-oz. can of red enchilada sauce (I use Las Palmas brand, but you may use whatever you like). Boil the chicken breasts in the sauce for approximately 1 1/2 hours, checking every 20-30 minutes that the breasts are not sticking to the bottom of the pot. Once breasts are fully cooked remove them from the boiling sauce and shred the meat. Discard the remaining sauce.
Add diced onions to shredded chicken, mix thoroughly.
Take one tortilla, fill with chicken/onion mixture, add cheese, roll and place in 13x9 baking pan. Repeat until pan is full. Once pan is full, pour second can of enchilada sauce over the enchiladas and sprinkle cheese on top. Place in 350 degree oven for 45 minutes. Serve Hot and Enjoy!!!
You can soften the corn tortillas and keep them from falling apart by frying them in oil first. Not too long, just to soften them up. You can also make your own enchilada sauce, which is soooo much better.
Just get one bag of red chile pods. Take off the stems of the pods and put them in either a big bowl or big pot. Fill the bowl or pot with boiling water and cover. Leave for a couple hours, or until the pods are soft. Let cool. Put the pods in a blender with some water that they were in. Just a little water at a time, or it will get too thin. When it's at the thickness you desire, pour thru a strainer into a smaller pot. Add a little salt, garlic powder, and onion powder, and it's done.
If you want to make just cheese enchiladas, just fry the tortillas to soften, pour some of the sauce in a frying pan, coat the tortilla, fill with monterey jack cheese, and roll. When you have the amount you want to make, place the pan in the oven at 400 just until the cheese is melted. Then put some more cheese on top and let that melt. DO NOT pour extra sauce on top!! That is what causes the enchiladas to become mushy and fall apart. If you must, put very little, or keep the extra sauce warm and put it on afterwards.
They sound yummy i will have to try them
A solution to your corn tortillas breaking when you try to roll them...
Put the enchilada sauce in a shallow pan and heat. Place tortillas in one at a time to soften them. While you're making one enchilada the next tortilla is softening. Don't let them sit too long or they turn to mush.
I gotta try yours... they sound very good.
do not meddle
in the affairs of dragons
for you are crunchy
and taste good with ketchup
^i^ ^i^ ^i^ ^i^ ^i^