Homemade Cheesy Chicken Tex-Mex Enchiladas

30 mins
Serves 1
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Directions

  1. 1Start heating up a pot on medium-high heat.
  2. 2Add in eight cups of water to the pot.
  3. 3Get four chile guajillo and one chile ancho.
  4. 4Cut the stem off the chilies and take the seeds out.
  5. 5Cut up half an onion and put it in your water once it started boiling.
  6. 6Add in nine Roma tomatoes, your four chile guajillo, and your one chile ancho.
  7. 7Peel six cloves of garlic and throw them in.
  8. 8Throw in two bay leaves and a little bit of chicken bouillon for flavor.
  9. 9Give that a quick mix until the chicken bouillon dissolves.
  10. 10Let this cook for 10 minutes.
  11. 11While that's cooking, shred up two 8-oz blocks of Monterey Jack cheese and one 8-oz block of sharp cheddar cheese.
  12. 12Get a rotisserie chicken and debone it, shredding the chicken a little bit.
  13. 13After about 10 minutes, pull out all your veggies and throw them in your blender.
  14. 14Pull out your bay leaves.
  15. 15Add two cups of the broth that you used to cook these in right into your blender.
  16. 16Add in 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.
  17. 17Give that another quick mix and taste for salt.
  18. 18Set the blended sauce to the side.
  19. 19Get some tortillas, wrap them up in a paper towel, and throw them in the microwave for a minute.
  20. 20Add a little bit of salsa to your shredded chicken and mix this up.
  21. 21Add a little bit of sauce to the bottom of your casserole dish.
  22. 22Grab a corn tortilla, throw it in your salsa to coat both sides.
  23. 23Get just a little bit of cheese and some of your chicken.
  24. 24Roll up the tortilla with the cheese and chicken, putting it seam side down.
  25. 25Continue rolling enchiladas, using a separate dish if needed to help get the salsa on your tortilla.
  26. 26Once you've got all of your enchiladas rolled out, add a little bit of sauce to the top.
  27. 27Get the rest of your cheese and sprinkle it on top.
  28. 28Add the casserole dish to your preheated oven (350 degrees F for about 10 minutes).
  29. 29Let that cook for about 20 minutes or until the cheese is melted.
  30. 30Serve with a little bit of onion and cilantro.

Ingredients

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

Equipment

potblendermicrowavecasserole dishoven

Tips

  • When preparing the chilies, remove the stem as it can leave a bitter taste.
  • If you don't get all the seeds out of the chilies, it's okay.
  • Shred the rotisserie chicken while deboning it.
  • You can add as little or as much chicken as you want to the enchiladas.