Happy Enchilada Week!

January 31, 2011

Hey! It’s Oreo and I just wanted to wish you a very happy enchilada week!

Mom's Best Chicken Enchilada

At least, that’s what it seemed like to me! For dinner Monday night, my mom made the absolute BEST enchiladas. It is my favorite recipe ever. Come Tuesday, in cooking class, we started prepping chicken to make guess what? Another delicious enchilada meal! Who knew a good week could get even better and be topped off with a second enchilada meal! 

The most impressive part about my mom’s enchiladas is that she makes them from scratch, without a recipe. She makes it up as she goes and voila! Great improvisation to make a great meal.

In class on Wednesday, we learned how to make them ourselves. One group started off making the roux on the stovetop, while Alfredo and I shredded chicken. A few people measured out the rest of the ingredients and once we had everything else ready, we assembled the enchiladas assembly line style. I started out coating the tortillas in the roux while Alfredo stuffed them with chicken, Crazy Cooking Joe rolled them up and everyone else added cheese and put them in the baking dish. We wanted to eat them then, the meat was cooked, right? But we put them in the oven, set the timer and headed off to our next class. We couldn’t wait until lunch time came so we could eat our glorious creation!

Mixing the Roux! The Base for Enchiladas Delish!

Enchilada Assembly Line - Woodlawn Kitchen Bloggers Hard at Work!

Now, if you’re going for the meal aspect, the best sides to couple with enchiladas are Spanish Rice and refried beans. We learned how to make Spanish Rice in class this week as well, however, that will have to be another post a different week. To put everything together, put an enchilada (or two if you’re hungry!) on a plate, with a side of rice and beans, some shredded lettuce, guacamole, salsa, sour cream and cheese for toppings. Make sure you serve the enchiladas warm and enjoy!

For all you Tex-Mex food lovers, the recipes are below! Try them both and see which you like best!

Mom’s Best Enchiladas


3 baked, boneless, skinless chicken breast halves, shredded
1 small onion, sliced
1 small green pepper, sliced
3 T. olive oil
1 clove garlic, pressed
1 c. shredded cheddar cheese
1 20oz. can tomato puree
3/4 c. sour cream
2 T. chopped fresh cilantro
additional shredded cheddar cheese for garnish
6 burrito size tortillas


In a large skillet saute onion, green pepper, and garlic in olive oil until tender. Add shredded chicken. Remove from heat. Divide the chicken mixture into sixths. Place 1/6 of the mixture in each tortilla, sprinkle with shredded cheddar cheese. Roll tortilla, place the seam side down in a 8×8 baking dish (that has been prepared with cooking spray for easy clean-up).

Prepare sauce by combining the tomato puree, sour cream and cilantro. Pour sauce over rolled tortillas. Cover with foil. Bake at 350 degrees for 25-30 minutes, until sauce is bubbling. Add additional shredded cheddar for garnish. Let sit for 5-10 minutes before serving.

Creamy Chicken and Green Chile Enchiladas


4 bone-in chicken breasts or purchased already cooked rotisserie chicken
Olive oil
1 medium onion, thinly sliced
3 cloves of garlic, chopped
1 teaspoon cumin
1/3 cup flour
2 cups chicken stock
1 cup salsa verde
1/2 cup light sour cream
1/2 cup cilantro, chopped
12 6-inch corn tortillas (I use flour tortillas)
3 cups shredded light Mexican blend cheese


Preheat the oven to 375 degrees. Shred chicken into bite-sized pieces and place in a bowl. Set aside. Meanwhile, heat a large saucepan to medium high and add 2 tablespoons of olive oil and onions. Saute for 8 – 10 minutes or until the onions are lightly browned. Add the garlic and cumin and sauté for an additional minute. Stir in flour until blended and cook for a minute. Slowly pour in the chicken stock and bring to a boil. Cook for 2 – 4 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Season the creamy,  green chile sauce with salt and pepper.
Add about 1 cup of the creamy green chile sauce to the shredded chicken and stir to combine. To assemble enchilada get a large baking dish and spray with cooking spray. Dip a tortilla into the creamy green chile sauce and put it on a cutting board. (You can also put tortillas in the microwave for a few seconds to make them easier to work with.) Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll up the tortilla to enclose the filling. Place the enchilada in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour remaining creamy green chile sauce over the top and sprinkle with remaining cheese.

Bake uncovered for about 20-25 minutes until bubbly and the cheese is melted. Serve hot with sour cream.


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