by Terri Peña
Enchiladas are so versatile. You can use corn or flour tortillas and whatever types of meat and/or vegetables you have on hand. Chicken, corn, and chilies are a favorite around here. In the summer I like to make the filling from black beans, corn and zucchini. Cheese is up to you. I sprinkling of Queso Fresco is traditional, but the dish is great without cheese as well. As long as you have a good jar of sauce on hand, you can produce a meal that leaves them hoping you make it again tomorrow.
The filling can be made a couple of days in advance. Same thing for the enchiladas once they have been assembled. As long as you are getting your hands covered with sauce, why not make two pans and stash one in the freezer?
Cook Time: PT30-40M
- 16 oz jar enchilada sauce
- 16 oz cooked,shredded chicken
- 8 oz tomatillo salsa (make your own or store bought)
- 10 corn tortillas
- 1 cup corn
- Diced chilies, I like Poblano, but use what you can find
- Jack cheese
- Queso Fresco for garnish
- Pre-heat oven to 350F.
- In a large bowl combine the chicken, salsa, corn, and chilies.
- In a small square baking pan pour enough enchilada sauce to just cover the bottom of the pan. Pour most of the remaining sauce into a small shallow baking pan and heat.
- Dip one corn tortilla into the sauce just until softened. If you leave it in there too long it will become too soft and tear. Move the tortilla to a plate and place a small amount of filling across the center. Top with a bit of Jack cheese. Roll the tortilla up and place into the prepared baking dish with the opening facing down. Repeat until your pan is full. You will be squeezing the enchiladas in nice and tight.
- Pour any leftover sauce from the pan along with reserved sauce from the jar over the enchiladas and sprinkle the top with cheese. Cover and bake 30-40 minutes or until the smell is too much and you can no longer wait to eat them.
Photos © Terri Peña