Enchiladas are one of those tasty dishes we like to have every so often. However, I am always frustrated by the mess made between dipping the corn tortillas, filling, rolling, etc., especially when I have kids around trying to help. I decided to just layer the enchiladas like a lasagna, alternating sauce, tortilla, filling. It worked out perfectly! And SO easy! Between making homemade sauce & filling & prepping for baking, it was about 20 minutes! Another 20-40 baking - done! Yay! I have a regular red chili enchiladas recipe posted, too, but I find this version tastes the same to us and is so much easier. You can still make homemade corn tortillas for this recipe if you prefer! I highly recommend eating these delicious enchiladas with some homemade strawberry-lemonade.
A yummy feast - Enchilada Lasagna, Mexican Street Corn Salad, BBQ veggies, chips with dips
Easy Layered Mexican Enchiladas
Makes one 9x13 pan
Preheat oven to 350F. Use a 9x13 pan.
Corn Tortillas:
You can use store bought corn tortillas OR you can make your own homemade corn tortillas. Any size will do since you'll be ripping them to size to make layers in your pan during assembly.
Easy Homemade Red Chili Sauce:
In a med-large pot, cook the following over medium heat, until warmed/hot:
½ cup vegetable oil
Add the following, and mix in:
2 cloves crushed garlic OR 2 tsp crushed garlic (from a jar)
1 ½ Tbsp red chili powder
2 Tbsp sugar
½ tsp salt
½ - 1 Tbsp vinegar
1 tsp ground cayenne pepper
Stir in the following and heat until boiling:
2 cups tomato sauce
2 cups water (OR ½ cup (small can) tomato paste + 3 - 3 1/2 cups water)
Mix together (it's thick and difficult to mix at first, but keep stirring!) in a measure cup:
1/3 cup cornstarch
1/3 cup cold water
Add the cornstarch mixture to the boiling tomato sauce. Stir constantly. The sauce will thicken up quickly. Once sauce is thick and bubbling, do a taste test. Add more sugar or chili powder or cayenne pepper or water to taste. Once sauce is thickened and seasoned nicely, remove from heat.
Tiny specks are just bits of garlic. It'll be lovely and smooth.
Chicken and Cheese Filling:
Mix together filling and set aside:
2 cups diced or shredded cooked chicken
1 cups grated cheese (a cheddar/Colby mix is nice - plus an extra 1-2 cups for the top of the enchiladas)
8 oz. cream cheese, softened
1 small can diced green chiles (optional, but highly recommended)
The filling will be fairly thick, because you have cream cheese in it, but will be lovely when baked.
In a 9 x 13 pan, scoop a thin layer of sauce on the bottom of the pan. Place a single layer of corn tortillas along the bottom of the pan on top of your sauce, ripping/cutting the corn tortillas to help fill any empty spaces. Spread 1/3 of the chicken and cheese filling across the tortillas. Spread a drizzle of red chili sauce across the top of the chicken and cheese filling.
Add another single layer of corn tortillas, pressing down to help make everything flat and even across the pan. Add another layer of 1/3 of the chicken and cheese filling. Drizzle with the red chili sauce.
Repeat with another single layer of corn tortillas, pressing down to help make everything flat and even across the pan. Add another layer of 1/3 of the chicken and cheese filling. Drizzle with the red chili sauce.
Add the final layer of corn tortillas, pressing down to help make everything flat and even across the pan. Pour the remaining red chili sauce evenly over the top of the enchiladas. Sprinkle the top generously with extra shredded cheddar cheese or Mexican cheese blend.
Bake the enchiladas in the oven until nicely warmed through and bubbly at 350F for 20-40 minutes. They'll be hot and ready to eat by 20 minutes, but I like them to get really bubbly and a little crispy around the edges. Serve and enjoy!
This would be delicious followed by a homemade gluten-free tres leches cake!
No comments:
Post a Comment