While my enchiladas may not be traditionally accurate; they are absolutely delicious and my most requested meal (especially for Meal Trains) as they are filling, taste better the next day and I always make enough for leftovers. (the recipe below makes more than a single 9 x 13; so be prepared!)
An enchilada is a tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.
~ Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base.
~ Enchiladas con mole, instead of chili sauce, are served with mole, and are also known as enmoladas.
~ Enchiladas placera are Michoacán plaza-style, made with vegetables and poultry.
~ Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.
~ Enchiladas potosinas originate from San Luis Potosi, Mexico and are made with cheese-filled, chili-spiced masa.
~ Enchiladas San Miguel are San Miguel de Allende-style enchiladas flavored with guajillo chilies by searing the flavor into the tortillas in a frying pan.
~ Enchiladas suizas (Swiss-style) are topped with a white, milk or cream-based sauce, such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.
~ Enchiladas verdes (green enchiladas) are made with green enchilada sauce composed of tomatillos and green chilis.
~ Enfrijoladas are topped with refried beans rather than chili sauce; their name come from frijol, meaning “bean”.
~ Entomatadas are made with tomato sauce instead of chile sauce.
~ Gravy-style enchiladas are the dominant variety found throughout South and Central Texas. These have a gravy-like chili sauce over either cheese-filled or beef-filled corn tortillas, and are topped with a layer of cheese.
~ Enchiladas montadas, stacked enchiladas, are a New Mexico variation in which corn tortillas are fried flat until softened but not tough, then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling, but meat is not traditional. The stack is often topped (montada) with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish.
~ Enchiladas Duranguenos are made with red chile sauce stuffed with queso cotija and minced onions. Some people use Parmesan cheese instead of queso cotija because it is cheaper.
- 2 cups chicken
- 1 (14.5 oz) can petite diced tomatoes
- 2 cups mixed sweet bell peppers (red, green yellow), julienned
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2½ tsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- ¾ tsp ground coriander
- 1 tsp salt
- ¾ tsp pepper
- 2 cups monterey jack cheese, shredded
- 1 jar Salsa Verde
- 8 oz sour cream
- 8-12 flour tortillas
- 1 4.5 oz. can chopped green chiles
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup monterey jack cheese, shredded
- Adobo seasoning, salt, pepper, McCormick Chicken seasoning to taste
- 2 cups cheddar cheese, shredded
- Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
- In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle remainding mix. Top with rest of the tomatoes, then layer in remaining peppers and onions.
- Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender.
- Remove chicken, and shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. Gently toss with shredded monterey jack cheese. Remove from cockpot and set aside.
- In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
- Add the chicken broth, whisking until smooth. Add Salsa Verde. Continue cooking over medium heat until sauce is thick and bubbly.
- Stir in the sour cream and diced green chiles. Season with Adobo, Chicken seasoning, salt and pepper, to taste. Add Monterey cheese and stir until melted.
- Spread 1 cup sauce along bottom of 9 x 13 glass baking dish
- Distribute the chicken fajita and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
- Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
- Bake for 20 to 25 minutes or until golden and bubbly.
If you’ve made this recipe; I’d love to see a picture!
Just tag it with #EmmmmerzEatz and I’ll re-share!