I have a confession to make to all of you lovely people who might be readers of Chocolate Covered Everything. SOMETIMES, I make food that is naughty, naughty, naughty! My definition of a naughty recipe is when people ask for it, I feel slightly embarrassed as the ingredients are maybe not the MOST healthy…you might even call them naughty! I think you get the picture! Now with regards to this enchilada recipe…I do realize there are many more healthy ways to make enchiladas (and I have I promise!)…but I am of the belief that every once in awhile it is ok to be a little naughty! This is one of those times! Trust me. I won’t tell on you…
I want to preface this story with the statement that my husband is most definitely NOT a greedy person. However, for some reason when I make these enchiladas, he turns into a greedy little enchilada hoarder! I have invited people over for dinner to share these enchiladas and he has been so adamant about not sharing that I ended up serving something else! haha…I have to admit it does make me feel good that he loves them that much and like clockwork, as soon as the enchiladas are all eaten the greedy little enchilada hoarder retreats back into his little tortilla cave! Now on to the recipe!
Naughty Chicken Enchiladas
- 10 medium to large flour torillas
- 1 half pint heavy cream (naughtiness at its best!)
- 1 1/2 container of Enchilada sauce ( I use the bottled red sauce from Trader Joes as it is really good! I have also used Verde sauce which was really yummy too)
- 4 Medium Chicken Breasts (or 1 Rotisserie Chicken if you are feeling lazy)
- 4 Tbls Olive Oil
- 2 Tbls Butter
- 1 onion finely chopped
- 1/2 cup chopped Cilantro
- 1 can chopped green chiles
- 1 Tbls Cumin (more or less to taste)
- 2 tsp Chili powder
- 2 tsp Garlic powder
- Salt and pepper to taste
- 16 oz grated cheddar cheese (almost any cheese would work!)
First step is to bake your chicken. If you are using a rotisserie chicken, just take all of the meat off the bones and shred it up and season it. If you are using chicken breasts. Cover them with olive oil and lots of seasoning. I use about 1 Tbls of Cumin, 1 tsp of chili powder and then lot of garlic powder and salt and pepper. Bake at 360 degrees for 25 minutes or until done.
This meat would be great in tacos or burritos…but it is also a great base for enchiladas!!! Now it is time to make your naughty enchilada saucy sauce! Heat a Saucepan and melt the butter and remaining olive oil in the pan. Add in your onions and chiles to the hot pan and saute until soft for 4 minutes or so.
To this add in the remainders of your seasonings and anything else that sounds good to you at this point!
Now take this creamy oniony goodness and pour it over your seasoned chicken. Now step back and just look for a minute at the glorious mixture you have created and sigh a sigh of cooking contentment! Be proud of what you have done!!!
Yeah…you did good. Add in your chopped cilantro and mix to combine. Now you are ready to start assembling your enchiladas!
Start by spooning a bit of the sauce without the chicken chunks into the bottom of your pan. This will help your finished product to not stick and also will make them saucy and good all the way around!
Then cover with a little more cheese. I promise that I will not judge you for how much cheese you choose to use. That is up to you and your own discretion…and it depends on how much you have given into the naughtiness.
Do the old wrapping in of the corners and then fold and roll. Then repeat with the remaining tortillas! You might need to use more than one pan. I usually make 6-7 in one 9×13 pan and then use a pie pan for the remaining enchiladas.
Now, if you have any cheese left from stuffing the innards (which if you don’t…shame on you! :0) Sprinkle it liberally over the whole pan and promptly place into your oven! Bake for 25 minutes at 350 degrees. Everything is cooked so really you are just wanting it to combine into an oozy, naughty, delicious mess! Cook until the cheese is melted and the sauce is bubbly!
Happy Naughty Enchilading!