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Enchiladas Enfrijoladas with Chicken
Mexican Recipe

Perfectly simple and utterly delicious, this is home style Mexican cooking at its best. Prepare it in advance and warm before serving for an easy weeknight supper or crowd-pleasing party meal.
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Ingredients
Serves 4
2–3 cups salsa enfrijoladas
2 cups shredded cooked chicken
12   corn tortillas
~   oil for frying
~   sour cream for topping
~   cilantro, for garnish

 
 
 
Directions 
 
  1. Heat the sauce and set aside.
  1. Pour ½ inch of oil into a heavy-bottomed pan set over a medium-high flame and heat until almost smoking.
  1. Soften the tortillas by placing them in the hot oil for 8–10 seconds on each side. Shake off the excess oil.
  1. Place 2 tablespoons of shredded chicken in the center of a tortilla.
  1. Roll it up and place in a 13x9x2” ovenproof baking dish. Repeat until all enchiladas are completed.
  1. Ladle the sauce over the tops of the enchiladas, carefully separating each enchilada so that the sauce gets in between.
  1. Place the dish in the center of the oven and bake until heated through—approximately 20–25 minutes.

  2. Remove from the oven and garnish with sour cream and cilantro.

 

 

  

Preparation time: approximately 45 minutes.

A Barbara Adams Beyond Wonderful recipe.

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