Tex-Mex Enchiladas

30 mins
Serves 1
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Directions

  1. 1Start heating up a pot on medium high heat and add eight cups of water.
  2. 2Start heating up a pot on medium high heat and add eight cups of water.
  3. 3Start heating up a pot on medium high heat and add eight cups of water.
  4. 4Get four chile guajillo and one chile ancho, cut the stem off, take the seeds out, and wash them.
  5. 5Get four chile guajillo and one chile ancho, cut the stem off, take the seeds out, and wash them.
  6. 6Get four chile guajillo and one chile ancho, cut the stem off, take the seeds out, and wash them.
  7. 7Cut up half an onion and add it to the boiling water.
  8. 8Cut up half an onion and add it to the boiling water.
  9. 9Cut up half an onion and add it to the boiling water.
  10. 10Add nine Roma tomatoes, the four chile guajillo, and the one chile ancho to the pot.
  11. 11Add nine Roma tomatoes, the four chile guajillo, and the one chile ancho to the pot.
  12. 12Add nine Roma tomatoes, the four chile guajillo, and the one chile ancho to the pot.
  13. 13Peel six cloves of garlic and throw them in the pot.
  14. 14Peel six cloves of garlic and throw them in the pot.
  15. 15Peel six cloves of garlic and throw them in the pot.
  16. 16Add two bay leaves and a little bit of chicken bouillon for flavor, then give it a quick mix until the bouillon dissolves.
  17. 17Add two bay leaves and a little bit of chicken bouillon for flavor, then give it a quick mix until the bouillon dissolves.
  18. 18Add two bay leaves and a little bit of chicken bouillon for flavor, then give it a quick mix until the bouillon dissolves.
  19. 19Let this cook for 10 minutes.
  20. 20Let this cook for 10 minutes.
  21. 21Let this cook for 10 minutes.
  22. 22While that's cooking, shred two 8 oz blocks of Monterey Jack cheese and one 8 oz block of sharp cheddar cheese.
  23. 23While that's cooking, shred two 8 oz blocks of Monterey Jack cheese and one 8 oz block of sharp cheddar cheese.
  24. 24While that's cooking, shred two 8 oz blocks of Monterey Jack cheese and one 8 oz block of sharp cheddar cheese.
  25. 25Debone and shred one rotisserie chicken, washing your hands afterwards.
  26. 26Debone and shred one rotisserie chicken, washing your hands afterwards.
  27. 27Debone and shred one rotisserie chicken, washing your hands afterwards.
  28. 28After about 10 minutes, pull out all your veggies and throw them in your blender, pulling out the bay leaves.
  29. 29After about 10 minutes, pull out all your veggies and throw them in your blender, pulling out the bay leaves.
  30. 30After about 10 minutes, pull out all your veggies and throw them in your blender, pulling out the bay leaves.
  31. 31Add two cups of the broth used to cook the veggies into the blender; more can be added later if needed.
  32. 32Add two cups of the broth used to cook the veggies into the blender; more can be added later if needed.
  33. 33Add two cups of the broth used to cook the veggies into the blender; more can be added later if needed.
  34. 34Add one teaspoon of salt, about a teaspoon of black pepper, about a teaspoon of ground cumin, and about a teaspoon of oregano to the blender.
  35. 35Add one teaspoon of salt, about a teaspoon of black pepper, about a teaspoon of ground cumin, and about a teaspoon of oregano to the blender.
  36. 36Add one teaspoon of salt, about a teaspoon of black pepper, about a teaspoon of ground cumin, and about a teaspoon of oregano to the blender.
  37. 37Give that another quick mix and taste for salt.
  38. 38Give that another quick mix and taste for salt.
  39. 39Give that another quick mix and taste for salt.
  40. 40Set the sauce to the side.
  41. 41Set the sauce to the side.
  42. 42Set the sauce to the side.
  43. 43Get some tortillas, wrap them up in a paper towel, and throw them in the microwave for a minute.
  44. 44Get some tortillas, wrap them up in a paper towel, and throw them in the microwave for a minute.
  45. 45Get some tortillas, wrap them up in a paper towel, and throw them in the microwave for a minute.
  46. 46Add a little bit of salsa to your chicken and mix it up.
  47. 47Add a little bit of salsa to your chicken and mix it up.
  48. 48Add a little bit of salsa to your chicken and mix it up.
  49. 49Add a little bit of salsa to the bottom of your casserole dish.
  50. 50Add a little bit of salsa to the bottom of your casserole dish.
  51. 51Add a little bit of salsa to the bottom of your casserole dish.
  52. 52Grab a corn tortilla, throw it in your salsa to coat both sides.
  53. 53Grab a corn tortilla, throw it in your salsa to coat both sides.
  54. 54Grab a corn tortilla, throw it in your salsa to coat both sides.
  55. 55Get a little bit of cheese and some of your chicken, then start rolling up the tortilla seam side down.
  56. 56Get a little bit of cheese and some of your chicken, then start rolling up the tortilla seam side down.
  57. 57Get a little bit of cheese and some of your chicken, then start rolling up the tortilla seam side down.
  58. 58Continue rolling enchiladas, using a separate dish if needed to get salsa on the tortillas.
  59. 59Continue rolling enchiladas, using a separate dish if needed to get salsa on the tortillas.
  60. 60Continue rolling enchiladas, using a separate dish if needed to get salsa on the tortillas.
  61. 61Once all enchiladas are rolled, add a little bit of sauce to the top.
  62. 62Once all enchiladas are rolled, add a little bit of sauce to the top.
  63. 63Once all enchiladas are rolled, add a little bit of sauce to the top.
  64. 64Sprinkle the rest of your cheese on top of the enchiladas.
  65. 65Sprinkle the rest of your cheese on top of the enchiladas.
  66. 66Sprinkle the rest of your cheese on top of the enchiladas.
  67. 67Add the casserole dish to a preheated oven at 350 degrees Fahrenheit.
  68. 68Add the casserole dish to a preheated oven at 350 degrees Fahrenheit.
  69. 69Add the casserole dish to a preheated oven at 350 degrees Fahrenheit.
  70. 70Let that cook uncovered for about 20 minutes or until the cheese is melted.
  71. 71Let that cook uncovered for about 20 minutes or until the cheese is melted.
  72. 72Let that cook uncovered for about 20 minutes or until the cheese is melted.
  73. 73Serve with a little bit of onion and cilantro.
  74. 74Serve with a little bit of onion and cilantro.
  75. 75Serve with a little bit of onion and cilantro.

Ingredients

  • 8 cups water
  • 8 cups water
  • 8 cups water
  • 4 chile guajillo
  • 4 chile guajillo
  • 4 chile guajillo
  • 1 chile ancho
  • 1 chile ancho
  • 1 chile ancho
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 9 Roma tomatoes
  • 9 Roma tomatoes
  • 9 Roma tomatoes
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • a little bit chicken bouillon
  • a little bit chicken bouillon
  • a little bit chicken bouillon
  • 2 8 oz blocks Monterey Jack cheese
  • 2 8 oz blocks Monterey Jack cheese
  • 2 8 oz blocks Monterey Jack cheese
  • 1 8 oz block sharp cheddar cheese
  • 1 8 oz block sharp cheddar cheese
  • 1 8 oz block sharp cheddar cheese
  • 1 rotisserie chicken, deboned and shredded
  • 1 rotisserie chicken, deboned and shredded
  • 1 rotisserie chicken, deboned and shredded
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • tortillas
  • tortillas
  • tortillas
  • salsa
  • salsa
  • salsa
  • onion, for garnish
  • onion, for garnish
  • onion, for garnish
  • cilantro, for garnish
  • cilantro, for garnish
  • cilantro, for garnish

Equipment

potblendercasserole dishmicrowaveoven

Tips

  • When preparing the chilies, cut the stem off and take the seeds out to avoid a bitter taste.
  • You can add as little or as much chicken as you want to the enchiladas.
  • Use a separate dish to help get the salsa on your tortilla if you run out of space in the main dish.
  • Don't make dry enchiladas, add enough sauce on top.