Chicken Enchilada Recipe
-2 Chicken Breasts
-1 Bag Colby & Monterey Cheese
-1 Bag Cheddar Cheese
-2 Cans Old El Paso Enchilada Sauce
-2 Cans Green Diced Chiles
-Goya Mojo Criollo (Marinade)
-Tortillas (Corn or Flour)
Chop the chicken into chunks (this helps it cook faster).Bring a pot of water to a boil and add 1 cup mojo, 2 tbs adobo, and 2 tbs salt to the water.Bring the pot to a boil (water will boil quicker if you put a lid on it).Boil the chicken on high for about 15 minutes or until the chicken is no longer pink.
Once the chicken is cooked, pour it into a drainer and run cold water over it to cool it down.
Pull the chicken apart with your fingers (or a fork). I find that using your fingers works best.
In a mixing bowl season the cooked meat with garlic salt, onion powder, and pepper. Season to taste.
Pour some mojo (or white wine) into a pan (preferably a nonstick pan) and stir fry the chicken until the mojo (or wine) evaporates and the chicken pieces turn golden in color. White wine works best, but if you are out or don’t use it to cook then mojo works just as well.
Add a little bit of oil (preferably olive oil) to a pan.Fry tortilla on each side for no more than 15-20 seconds on each side.
It is important that you do not over fry the tortillas or they will become too crispy and flaky to fold.If you fry them correctly your tortilla should be flexible enough to roll without breaking.Pat them down with a napkin when you remove them from the pan to remove excess grease.
Grab the diced chiles, enchilada sauce, cheese, chicken, and tortillas and prepare to roll them.
Add some chicken, sauce, chiles, and cheddar cheese to the corner (not the center) of the tortilla. If you put the ingredients in the center, you won’t be able to fold the tortilla correctly.
Do not over stuff the tortilla. Add these ingredients at your discretion (I use a little teaspoon).
Roll the tortilla inward, pushing back the ingredients with your fingers.
Roll so that one side of the tortilla is tucked underneath the other.
The opening of the enchilada roll should be at the bottom.
Put the enchilada rolls in a 9X13 baking dish.
Use aluminum foil and Pam at your discretion.
Pour the remaining enchilada sauce over the enchilada rolls and sprinkle plenty of colby monte rey cheese over the top. (You may use cheddar cheese if you like, but I find that Monte Rey cheese melts quicker and nicer over the enchiladas).Bake in the oven for 15-20 minutes (uncovered).
Once the cheese has melted over the enchiladas, they are ready to serve. Since the sauce can sometimes dry out in the heat, you may choose to pour the second can of sauce over the enchiladas after removing them from the oven. The best side dishes for this meal are refried beans, yellow rice, and shredded lettuce.
Thank you Shirley for this awesome recipe! I love you!