One of my favorite recipes from childhood, this chicken and cheese enchilada dish is one that I would run to the table to super excited about, not only because it was a super delicious for dinner, but made amazing leftovers the next day!
The Chicken has so much flavor and the peppers give it a nice spiciness to it. If this doesn’t get the family pumped for dinner nothing will!
I could go into how to make your own enchilada sauce from scratch, but I considering the chicken is enough prep work in itself I figured i’d save that for another day. My favorite enchilada mix is mixing these two cans together
I could go on and on about how much I love El Pato (I’ll probably do a post on the many uses of this sauce down the road) but doing a 1:4 ratio of el pato to las palmas gives a nice flavor for enchilada sauce!
This recipe’s shredded chicken is a little different than in the Nacho recipe. I tried to speed this up a bit by cooking a little higher temp in a pot. If you rather do this in a crock pot in the morning, then by all means go for it! Set the temp to low and the chicken will be ready by dinner time. This will make this dish more practical for weekdays!
This is also another great recipe to utilize a Whole Chicken, or a cheaper frying pack.
To keep prep work easy for rolling enchiladas, I like to get a station prepared so that i can easily go from sauce, to dish without reaching everywhere and making a huge mess, which is a major issue with me in the kitchen btw.
Since I’m right-handed, I like to move from right to left from sauce to dish, then keeping the fillings close to the dish. That towel isn’t for decoration, you’re going to need it!