Wednesdays are glorious days.  I don’t have school or work, I am typically free of obligations, and Haley usually has class all day.  I can sleep in, catch up on school work, run errands, clean the apartment, or continue my nearly constant monitoring of my Madden franchise.  Most Wednesdays, I prepare dinner.  Dinner is something of a delicacy in my life now, as school and work tend to prohibit any sort of sit down meals, so I look forward to taking time to prepare a good meal and then sitting down to enjoy it on Wednesdays.  I will now cut this needlessly long introduction short by getting right to the point:  I made some straight bomb enchiladas for dinner tonight, so I’m going to share the recipe, effectively turning this blog into Pinterest.

Chicken Enchiladas


  • 1.5-2 lbs boneless, skinless chicken breast
  • 10 or 12 soft-shell corn tortillas
  • 4 cups Monterey Jack/Cheddar cheese
  • 1 whole white onion
  • 1 jalapeno pepper
  • 1 Habanero pepper
  • salt
  • pepper
  • paprika
  • 2 TAB canola or vegetable oil
  • 28 oz (usually one can) red Mexican or enchilada sauce
  • chicken broth

In a sauce pan, fill halfway with water and chicken broth, add chicken, season with salt, pepper, paprika, and then add chopped onion and peppers.  Cook on medium-low heat on stove top until chicken is tender and falls apart when agitated with a fork. (Usually will take 3-4 hours, so plan this step ahead)

After chicken is thoroughly cooked (chicken is cooked when internal temperature is 165 degrees F, but if it’s falling apart it’s probably done) break up chicken and season lightly with paprika.  Move to bowl to stew in broth.

In a medium sauce pan, bring 2 TAB oil and a little but of all-purpose flour (maybe about 1 TAB) to a simmer.  Add can of enchilada sauce, as well as 1.5 cups of chicken broth.  Season mixture with salt and pepper.  Bring to a boil, then reduce heat and allow to simmer.

In another sauce pan, lightly fry each tortilla in oil.  Drain onto plate with paper towel.

Coat the bottom of a glass oven pan (I use a 13×9) with sauce mixture.  Add chicken and a sprinkle of cheese to each tortilla, wrap, and place seam side down in pan.  Add remainder of sauce mixture on top of tortilla and add a generous helping of cheese.

Bake at 350 degrees for 20-25 minutes until cheese is melted and bubbly.  Should serve 4 people, but a particularly hungry twosome could probably polish these off.  Recipe also works with beef.

I’m no Rachel Ray, but these actually aren’t bad.  I tend to not measure stuff when I cook, so when adding spices, just do so to taste.  No need to overpower.

Should look like this:


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