This is one of my favorites and definitely most delicious recipes yet! I learned how to make legit enchiladas from my aunt Rosa who married into our family. I remember those summer days when she would make several different types of delicious enchiladas! Of course, I was right behind her asking all sorts of questions and learning her tricks!
In this recipe I will be making chicken enchiladas and using some quick store bought items that you can find in your local grocery store. I might attempt to make a homemade enchilada sauce and tortillas (like Aunt Rosa did) and post the recipe here once I perfect it 🙂
Here’s what you’ll need:
- Chicken – 3 breasts or you can use 1 pound of ground chicken/meat of your choice
- Taco Seasoning – 1 packet
- Lime Juice – 2 ½ teaspoonful
- Water – 3 ounces
- Spanish Rice – 1 box
- Enchilada Sauce – 1 can
- Tortillas – 5 pieces
- Mexican Cheese – 8 ounce bag
Recipe yields: 5 enchiladas
- Cut the chicken breasts into small cubes and let this sit in a splash of lime juice. If you’re using ground meat then you can skip to the next step.
- In a medium pan, heat taco seasoning and 2 teaspoons of lime juice over medium heat while constantly stirring for 30 seconds
- Add the meat and continue stirring until the seasoning coats over the meat completely.
- Add 3 ounces of water and turn up the heat to high to bring the mixture to a boil.
- Once the mixture is boiling, bring down the heat and let the meat cook thoroughly. In this example I am using cubed chicken breasts. You should have a saucy meat texture like this –
- Heat the oven to 400 degrees
Spanish Rice (instructions from the box)
- In a medium saucepan, bring 2 cups water and 2 tablespoons butter or olive oil just to a boil.
- Stir in rice and contents of spice then return to a boil.
- Cover the saucepan and reduce heat to low.
- Simmer 20 to 25 minutes or until most of water is absorbed.
- Once fully cooked, fluff lightly with spoon. Rice should look like this –
Putting together the enchiladas
- In a pyrex (or dish of choice that can be placed into the oven at 400 degrees), spray the bottom with cooking spray
- Add one ladle of enchilada sauce to bottom of the dish, coating the bottom completely.
- Set up all 5 tortillas with the middle open like this
- Spoon in equal amounts of the Spanish rice into each tortilla
- Spoon in equal amounts of the meat into each tortilla
- Fold over the sides of the tortilla
- Pour remainder of the enchilada sauce generously over each tortilla
- Sprinkle the Mexican cheese over each enchilada (sprinkle more or less – you’re in control!)
- Place the enchiladas into the oven and bake uncovered for 15-20 minutes. The tortillas should be slightly crispy on the outside and cheese should be fully melted.
- Remove the enchiladas from the oven and serve while they’re nice and warm. You can store any leftovers in a sealed container in the refrigerator for up to 3 days.
Give it a try and definitely let me know if you have any questions OR if you’ve added your own twist (*heart eyes* + *wink*) do share!