These Easy Chicken Enchiladas make the best Mexican dinner ever! Rinse and de-stem the tomatoes and tomatillos. Continue until you’ve used up all the chicken mixture — that was 8 enchiladas for this batch. Thank you for sharing all your great, authentic recipes. You are amazing. Thanks! Bring to a simmer and take a final taste for seasoning. I usually add the sauce for the bake when using this option. I used chicken for this batch but feel free to get creative with the protein choice as it’s the Tinga sauce that’s the star attraction here. It’s such an easy way to make some quick enchiladas as the Tinga sauce is exploding with flavor and that will give you lots of flexibility on the innards and cooking style. Once baked, goop on the Tinga sauce and serve immediately. You can unsubscribe at any time. Season with salt, pepper, the sugar and lime juice. Frying the tortillas gives them a tasty bump in flavor and creates a barrier that prevents them from absorbing too much sauce and getting mushy. I used green tomatoes ripening on the kitchen counter (not that tasty, really), too-small, unripe tomatillos (our season is too short for growing these but dang it, I keep trying), and believe it or not a product called Soy Curls, a dried soy product that when hydrated can taste a lot like chicken. Thanks! Thanks! It's also usually recommended to brine meats in the fridge. This homemade classic is an all-time family favorite that’s great for easy weeknight meals. Serve immediately and top with your choice of Crema, Cotija cheese or Queso Fresco, and freshly chopped cilantro. I had none of the optional ingredients, only sharp cheddar and in spite of all this these were outstanding!! Once brined, pat dry the chicken breast and add it to a baking sheet. Five soft or crispy seasoned ground beef or chicken tinga tacos topped with lettuce, mixed cheese and tomato, and five cheese & onion enchiladas. Add the garlic and fry for 1 minute. Cheers. Highly recommend. Required fields are marked *, Hey, I'm Patrick! I want them for lunch tomorrow (Sunday) but we have church and typically don’t get home until after 12. Meanwhile, roughly chop a half onion and saute in some oil over medium heat. Shred the chicken into the sauce using two forks, then simmer uncovered until the sauce has reduced and is thick enough to coat the chicken. Slide the chicken into sauce and cook for 15 minutes or until the chicken is cooked through and the sauce has thickened slightly Stir in the cumin and bay leaves, then add the chipotle paste (chop first if using chipotles in adobo), paprika, passata and stock. pinch of cumin I built this site to share all the recipes and techniques I've learned along the way. So which method is better? And don't worry, we hate spam too! Tongs work well here as it’s better to be far away from the sizzling hot oil. Assemble burritos by spooning chicken mixture onto tortillas. This flavorful shredded chicken can be used in tacos, nachos, enchiladas or anything where shredded chicken can … Once the chicken has cooled you can shred it with two forks and set aside until you need it. Serve. Check out this Ancho Enchiladas recipe to see a tasty example of Option #2. Cheers. Bring it up to frying temp (approx. Remove chicken from the cooking water. KING RANCH MEXICAN CASSEROLE FAMILY MEAL [5170-8270 CAL] Enjoy cooking, eating and exploring! For chicken tinga tacos, warm up corn or flour tortillas and spoon a little chicken tinga into each tortilla. Uncover for the final 10 minutes to thicken the sauce. Add the garlic and fry for 1 minute. Bake for 8-10 minutes in a 400F oven or until the cheese is completely melted. Add in the garlic and cook for 30 seconds more. I spent 2 years living in Cozumel and got obsessed with Mexican food. freshly cracked black pepper Quick cookies, indulgent brownies, family tray bakes and more, Take a look inside our new Christmas issue, Count down to Christmas with craft beers, whiskies and gins, Best DIY restaurant meal kits and recipe boxes, Lemon chicken and kale stew with couscous. Roll up and repeat with remaining cheese wraps. Hungry stomachs will sometimes make all the decisions for you, but it’s good to keep the other options in mind for days when you have time to experiment. Sauce: Heat a large skillet over medium. I used a Costco roasted chicken for my protein. Bring water to a boil. The stock will thin out the sauce and add an additional layer of flavor for the enchiladas, but you can consider it optional.