Not So Authentic Chicken Enchiladas

Our travels have taken hubby and me to many parts of the world including South Korea, England, Scotland, Wales, Mexico, Sicily, and Italy to name a few. For the past 10+ years, we have also enjoyed visiting Mexico once a year to meet up with friends across the country. Our group of friends would look forward to seeing each other to eat, drink, and be merry. Since that’s not possible during this pandemic, I’m imagining all of us together at our favorite restaurant in Cancun eating and drinking and enjoying the mariachis.  While this dish is totally Americanized, it’s the best I can do for now, and that’s okay.

According to Business Insider, “authentic enchiladas aren’t cooked in the oven. Mexican enchiladas vary widely but are typically tortillas that have been fried and dipped in spicy enchilada sauce and then rolled up with a small amount of meat, vegetables, and/or cheese. These are then garnished lightly with white cheese.”

This recipe is miles away from the authentic version (figuratively and literally), but don’t let that stop you from trying it. I think they are very tasty and satisfied my craving for Mexican food.

For me, this recipe is a great way to use up chicken we had in the fridge (instructions are for both raw and cooked chicken plus BONUS a homemade easy enchilada sauce). And it was also a way to stock my freezer with meals for the future (it made 18 enchiladas). 

Chicken mixture (beans, chilis, onions, and chicken) cooked in a skillet.

Assembly line created with ingredients to fill the enchiladas. TIP: warm the tortillas in the microwave or on the stove to make them more pliable.

Let the assembly begin!

Ooey gooey cheese topped enchiladas just out of the oven. 

Stick a fork in it – they are done!

 

While I may not be on the beach in Mexico or in Cancun with my friends, I can enjoy these delicious chicken enchiladas and think of happier times. 

 

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