Who doesn’t love some chicken enchiladas? I just had enchiladas for dinner every day this week! Buah ha ha!!!
In my last post, I showed you how to make the guajillo chili sauce that is used to make the enchiladas. That is the hardest part really. The rest is just assembly and toppings. Enchiladas are best eaten right after assembly because the tortillas will eventually get soggy and the sauce will congeal. I did both this week. If you want to make a lot at once and reheat them later, store some sauce separate. When you are ready to reheat them, heat up the sauce separately as well. Heat it until it is practically boiling and smooth. Then drizzle over the heated up enchiladas. This will give you the best look and taste.
Lessons Learned:
- Be careful when handling the hot tortillas and sauce. The tips of my fingers usually get a little burnt.
- Keep a little sauce separate to drizzle over the top after assembled. I just can’t have enough of that sauce!
- Make sure all ingredients are hot at the time of assembly because you will serve as soon as they are made.
- For the lettuce topping, my husband likes to marinate the lettuce with salt and lime juice for a few minutes before putting them on the enchiladas. They become soft but still have a little crunch to them and a awesome lime flavor gets added to the dish!
- 1 guajillo chili sauce recipe (+/- 2 cups)
- 10-12 corn tortillas
- 1½ cups of cooked shredded chicken
- vegetable oil for frying tortillas
- Toppings: creama, cotija cheese (crumbled), lettuce (thin strips)
- Reserve about ½ cup of sauce for drizzling on top of the enchiladas.
- Heat about ¼ cup of oil over medium-high heat. When oil is hot, add tortilla to oil. Fry each side for about 30-60 seconds. You want the tortilla to get firm, but not crunchy.
- When tortilla is ready, dip it in guajillo chili sauce for a few second until fully covered. (don't let it sit for too long or else the tortilla will get too soft to handle and it will tear)
- Place sauce covered tortilla on a plate and place a small amount of shredded chicken in the middle of the tortilla. Roll the tortilla around the chicken. Drizzle a little of the reserved sauce on top.
- Repeat with all the tortillas.
- Top enchiladas with creama, cotija cheese, or lettuce.
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